Sous Chef
On-siteNational Harbor, Maryland, United States
Job Summary
Conduct daily health and safety inspections throughout the kitchen and restaurant, manage food receiving and storage for all proteins and produce, and place orders while verifying invoices against food costs. Open and close the restaurant efficiently, ensuring staff complete tasks and leading by example during key line times. Coach and critique HOH staff, analyze financial documents including P&L and balance sheets, and adjust hourly schedules to align labor costs with budget. Maintain high product quality through direct oversight and attention to detail. Requires 2+ years of experience, strong cooking knowledge, and leadership skills.
Required Qualifications
- A minimum of 2 years' experience in a similar role
- Strong knowledge of cooking methods
- Strong knowledge of kitchen equipment
- Strong knowledge of best practices
- Good understanding of MS Office
- Good understanding of restaurant software programs
- Teamwork-oriented
- Outstanding leadership abilities
- Excellent communication skills
- Excellent interpersonal skills
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