DAUPHINE'S; New Orleans Inspired Restaurant in Midtown Center Seeking a Sous Chef

Longshot Hospitality- winners of the 2024 RAMMY for restaurateurs of the year - is now hiring a Sous Chef for Dauphine’s located in the heart of downtown DC. Opened in May of 2021, Dauphine's has established itself as one of the premier downtown dining destinations with both classic and modern interpretations of the beloved New Orleans cuisine served up in a gorgeous dining room that instantly transports guests to the famed Big Easy.

Little bit about us: Dauphine’s is a New Orleans inspired restaurant seen through the lens of Mid Atlantic Products. The spacious multi-level interior features both a raw bar and a boucherie (our Louisiana inspired take on a house charcuterie program) and seats both inside and outside. A second floor fanciful wrought-iron pavilion offers additional seating as well as a private dining room and an additional elegant cocktail bar. For fresh-air dining and cocktails Dauphines has an inviting outdoor bar along with patio hightop seating and a garden lounge.

The menu at Dauphine’s pays homage to the diverse cultural influences and rich culinary traditions of New Orleans. The Dauphine's menu utilizes Mid-Atlantic ingredients to prepare classic Louisiana dishes like Seafood Gumbo, Blackened Bluefish Creole, and Trout Amandine. An extensive raw bar and boucherie program, complete with seafood towers and house-made charcuterie rounds out the menu.

Our restaurant is a fully "from-scratch" kitchen, working with local farmers, fishers, oystermen and foragers. A dedicated pastry team (helmed by Long Shot Pastry Chef Joy Razzo) executes all bread, pastry and ice cream production. Whole animal butchery is the core of our boucherie program led by Dauphine's Chef Douglas Alexander. 

We are seeking a dedicated, experienced, and confident team player. Having a true appreciation for providing, improving and contributing to a dynamic and respectful kitchen is our only steadfast requirement. Solid candidates additionally present the following attributes:

• 1+ years Sous Chef/Lead Line Cook experience in an upscale/fine dining, high volume setting
• Proven experience and steady track record in restaurant management or food service management
• Strong leadership skills with the ability to effectively supervise and train kitchen staff
• Extensive knowledge of food production, food management, and kitchen operations
• Excellent culinary skills with a focus on quality, taste, and presentation
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Experience with banquet or large-scale event planning is a plus
• Knowledge of food safety regulations and best practices
• Professional, friendly, punctual, reliable, drama free
• Team oriented collaborative mindset and positive can do attitude

Sample Duties & Expectations:

• Assist the head chef in overseeing and managing all aspects of the kitchen operations
• Help plan and develop menus, ensuring variety and quality of food offerings
• Supervise, train and develop kitchen staff, ensuring they adhere to food safety and sanitation standards
• Collaborate with the head chef to create new dishes and recipes
• Monitor inventory levels and order supplies as needed
• Ensure proper storage and rotation of food items to minimize waste and maintain and meet food cost targets
• Maintain a clean and organized kitchen environment
• Assist in the preparation and cooking of meals as needed

For more information, follow @Dauphinesdc on Twitter and Instagram or visit https://www.dauphinesdc.com