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Sous Chef

1 month ago

Alexandria, United States AMS Franchise Solutions Full time

Job Description: Sous Chef

Position: Sous Chef

Location: 400 Courthouse Square Alexandria, VA 22314

Reports to: Executive Chef

Department: Kitchen / Culinary

Employment Type: Full-time

Pay: 75K

Company Overview:

The Westin Old Town is a renowned name in the hospitality industry, dedicated to delivering exceptional culinary experiences to our guests. We pride ourselves on our innovative menus, high standards, and commitment to quality. We are seeking a talented and dedicated Sous Chef to join our dynamic team and contribute to our continued success.

Job Summary:

The Sous Chef is a crucial member of the kitchen team, responsible for assisting the Executive Chef in the preparation and presentation of high-quality dishes. This role involves overseeing kitchen operations, ensuring food safety and hygiene standards are met, and mentoring junior kitchen staff. The ideal candidate will have a passion for culinary arts, strong leadership skills, and a commitment to excellence.

Key Responsibilities:

Assist in Menu Planning: Collaborate with the Executive Chef to develop and refine menus that align with the restaurant's vision and standards.

Kitchen Management: Oversee daily kitchen operations, ensuring efficiency, productivity, and adherence to recipes and quality standards.

Food Preparation: Participate in the preparation and presentation of meals, ensuring that dishes are prepared to the highest standards.

Staff Supervision: Train, mentor, and supervise kitchen staff, promoting a positive and productive work environment.

Inventory Management: Monitor inventory levels, order supplies, and manage stock to minimize waste and control costs.

Quality Control: Ensure all dishes meet the restaurant’s quality standards and are served in a timely manner.

Health and Safety Compliance: Enforce strict hygiene and food safety standards in the kitchen, ensuring compliance with all health regulations.

Cost Management: Assist in managing food costs and kitchen expenses, implementing cost-saving measures without compromising quality.

Customer Interaction: Occasionally interact with guests to receive feedback and ensure customer satisfaction.

Qualifications:

Experience: Minimum of 3-5 years of experience in a professional kitchen, with at least 1 year in a supervisory role.

Education: Culinary degree or equivalent professional training.

Skills:

Strong culinary skills with a broad knowledge of various cuisines and cooking techniques.

Excellent leadership and team management abilities.

Strong organizational and multitasking skills.

Attention to detail and a commitment to maintaining high standards.

Good communication and interpersonal skills.

Ability to work under pressure in a fast-paced environment.

Certifications: Food Handler’s certification or equivalent (as required by local health authorities).

Benefits:

Competitive salary and performance-based incentives.

Health, dental, and vision insurance.

Paid time off and holidays.

Opportunities for professional development and career advancement.

Employee discounts on meals and other services.