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Executive Sous Chef

1 month ago

Washington, Washington, D.C., United States José Andrés Group - Washington D.C. Full time
Main Responsibilities

The Sous Chef at José Andrés Group - Washington D.C. is a key member of the culinary team, responsible for ensuring the highest standards of food quality, safety, and presentation. This role requires a strong leader who can motivate and train kitchen staff to achieve exceptional results.

Key Duties
  • Evaluate and discipline kitchen personnel as needed, ensuring a positive and productive work environment.
  • Orient and train new staff members on company policies, procedures, and sanitation practices.
  • Develop and implement cleaning schedules, stock rotation schedules, and other sanitary controls to maintain a clean and safe kitchen.
  • Engage in safe operating procedures of all equipment, utensils, and machinery, and establish preventative maintenance schedules with the engineering team.
  • Participate in safety training and instruct staff on proper care and use of equipment.
  • Meet with head chefs and sous chefs to review daily specials, schedules, assignments, and business levels.
  • Review daily activities, including house count, forecasted covers, catering convention activities, purchases, meetings, VIPs, and special guests.
  • Conduct daily physical inventory and requisition supplies as needed.
  • Schedule kitchen employees based on business forecasts and budget constraints.
  • Prepare daily/weekly payroll records for submission to payroll.
  • Ensure opening and closing duties are completed to standard.
  • Ensure staff prepares menu items according to departmental standards and the restaurant's concept.
  • Ensure recipe cards, production schedules, and plating guides are current and posted.
  • Inform F&B service staff of 86'd items and available menu specials throughout meal periods.
  • Work on line during service and assist wherever needed.
  • Conduct frequent walk-throughs of each kitchen area to ensure adherence to standards and quality.
Requirements
  • Minimum 3+ years of sous chef experience and 5+ years of kitchen experience.
  • Culinary degree preferred.
  • Extensive knowledge of culinary fundamentals, including knife skills, butchery, sauces, and all kitchen stations.
  • Developed communication skills, both verbal and written.
  • Ability to maintain compliance with local, state, and federal laws and regulations.
  • Ability to supervise, train, and motivate multiple levels of employees.
  • Ability to assess and evaluate other employees' performance in a fair and consistent manner.
  • Extensive knowledge of the food industry, restaurants, and competitive markets.
  • Basic knowledge of revenue management.