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Seeking Experienced Sous Chef

2 months ago

Alexandria, Virginia, United States AMS Franchise Solutions Full time
Position: Sous Chef

Department: Culinary Team

Employment Type: Full-time

AMS Franchise Solutions is a distinguished leader in the hospitality sector, committed to providing outstanding culinary experiences for our clientele.

We take pride in our creative menus, high-quality standards, and dedication to excellence.

The Sous Chef plays a vital role within the culinary team, assisting the Executive Chef in the creation and presentation of exceptional dishes.

This position entails managing kitchen operations, ensuring compliance with food safety and hygiene protocols, and guiding junior kitchen personnel. The ideal candidate will possess a deep passion for culinary arts, robust leadership capabilities, and a steadfast commitment to quality.

Menu Development:
Collaborate with the Executive Chef to design and enhance menus that reflect the restaurant's vision and standards.

Kitchen Oversight:
Supervise daily kitchen activities, ensuring efficiency, productivity, and adherence to recipes and quality benchmarks.

Meal Preparation:
Engage in the preparation and presentation of meals, guaranteeing that dishes are crafted to the highest standards.

Team Leadership:
Train, mentor, and oversee kitchen staff, fostering a positive and efficient work environment.

Inventory Oversight:
Track inventory levels, procure supplies, and manage stock to minimize waste and control expenses.

Quality Assurance:
Ensure all dishes meet the restaurant's quality criteria and are served promptly.

Health and Safety Standards:
Uphold stringent hygiene and food safety regulations in the kitchen, ensuring compliance with all health guidelines.

Cost Control:
Assist in managing food costs and kitchen expenditures, implementing cost-effective strategies without sacrificing quality.

Qualifications:

A minimum of 3-5 years of experience in a professional kitchen, with at least 1 year in a supervisory capacity. Culinary degree or equivalent professional training is preferred.
Strong culinary skills with extensive knowledge of various cuisines and cooking methods.

Certifications:
Food Handler's certification or equivalent (as mandated by local health authorities).
Competitive salary and performance-based incentives.
Comprehensive health, dental, and vision insurance.
Paid time off and holidays.
Employee discounts on meals and additional services.