Sous Chef
$65,000–$70,000 year
On-siteDistrict of Columbia, United States
District of Columbia, United StatesOn-siteFull Time$65,000–$70,000 yearSmall
Full TimeSmall
Job Summary
Supervise and coordinate kitchen staff activities while ensuring consistent food quality, presentation, and hygiene standards. Assist in menu planning, monitor inventory levels, and maintain kitchen cleanliness and organization. Train and mentor kitchen staff, manage operations during the Executive Chef's absence, and ensure compliance with all health and safety regulations. Schedule requires 7 days a week, 24 hours a day, with rotating shifts to accommodate fluctuating business demands.
Required Qualifications
- Culinary degree or equivalent experience
- Previous experience as a Sous Chef or in a similar role in a high-end hotel or restaurant
- Meticulous attention to detail
- Strong passion for food and culinary excellence
- Discipline and ability to thrive in a fast-paced, high-pressure environment
- Excellent leadership and team management skills
- Strong communication and organizational skills
- Must be able to work 7 days a week, 24 hours a day
- Must be available to work shifts other than those they prefer or normally work
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