Doho is a new restaurant concept opening mid-August in the Mount Airy neighborhood and we are looking for a sous chef to help lead our small, close-knit kitchen staff. Our cuisine will be seasonally driven, with a heavy emphasis on local ingredients and flavors inspired by Central and South America, southeast Asia, Korea, and Japan. The ideal candidate would be a team player who is ambitious, self-motivated, and willing to learn. At least two years in a fine dining environment and full time availability are required, experience in a Michelin starred or James Beard awarded kitchen would be preferred. We have a great deal of passion for sustainability, so any previous experience in closed loop or total utilization cooking is a plus.
Responsibilities
- Overseeing the preparation, cooking, and presentation of each dish on our constantly evolving menu
- Assisting the chef de cuisine in all aspects of kitchen management
- Contributing to the menu design and dish creation process
- Managing the day-to-day care of equipment, tools, and stations
- Upholding the kitchen staff to all health code regulations
- Creating and maintaining daily prep lists
- Managing labor and food costs, product levels, and weekly inventories
