Sous Chef

The Talent Shop has a client seeking a dedicated and passionate Sous Chef to join their culinary team. The ideal candidate will play a vital role in ensuring the smooth operation of our kitchen, assisting the Head Chef in food production and menu planning. This position requires a strong understanding of kitchen management and team dynamics within a fast-paced, high volume restaurant environment.

Location: Washington DC Metropolitian Area

Duties

• Assist in the preparation and presentation of high-quality dishes in accordance with our restaurant's standards.
• Collaborate with the Head Chef to develop and implement innovative menu items that reflect current food trends.
• Oversee daily kitchen operations, ensuring cleanliness, organization, and adherence to food safety regulations.
• Manage inventory levels and assist in ordering supplies as needed to maintain efficient kitchen operations.
• Train, mentor, and supervise kitchen staff, fostering a collaborative team environment.
• Help maintain equipment and ensure all kitchen tools are in good working condition.
• Support the Head Chef in managing food costs and minimizing waste through effective portion control.

Skills

• Strong background in food production within a professional kitchen setting.
• Experience in menu planning and recipe development that aligns with restaurant goals.
• Proficient in kitchen management practices, including inventory control and staff supervision.
• Excellent team management skills, with the ability to motivate and lead a diverse group of culinary professionals.
• Familiarity with restaurant management principles to ensure operational efficiency.

Qualifications

• Experience managing in high-volume restaurants, with a minimum of three years preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Love for all things food and beverage
• Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy

Join us as we strive to create memorable dining experiences through exceptional cuisine and outstanding service!