Sous Chef
Not Disclosed•Full-TimeOn-site
location_onBalsa, 1313, L Street Northwest, Downtown, Ward 2, Washington, District of Columbia, 20005, United States
About the Role
As a Kitchen Manager, you will coordinate activities and direct the training of chefs, cooks, and kitchen staff to ensure efficient and profitable food service. This role is pivotal in bridging the gap between culinary creativity and operational excellence, ensuring that every guest receives an exceptional dining experience through outstanding hospitality.
You will personally lead or supervise the planning of menus, considering guest numbers, marketing conditions, and dish popularity. Your day involves analyzing recipes to determine food, labor, and overhead costs, while devising special dishes and developing new recipes. You will establish and enforce nutrition and sanitation standards, ensuring that food is prepared in the prescribed manner with attention to portion sizes and garnishing.
Beyond the kitchen floor, you will be responsible for estimating food consumption, purchasing supplies, and achieving weekly budget goals for food and labor costs set by the corporate office. A key part of your mission is fostering a positive team environment by familiarizing new hires with kitchen practices, overseeing the training of apprentices, and providing performance feedback to drive continuous improvement.
Work location
Work model: On-site
Balsa, 1313, L Street Northwest, Downtown, Ward 2, Washington, District of Columbia, 20005, United States
Washington, District of Columbia
Key Responsibilities
- check_circleEstimate food consumption and requisition foodstuffs and supplies
- check_circleAnalyze recipes and assign prices to menu items
- check_circleDirect food apportionment policy to control costs
- check_circleSupervise kitchen personnel and coordinate assignments
- check_circleObserve food preparation methods and portion sizes
- check_circleTest cooked foods by tasting and smelling
- check_circleDevise special dishes and develop recipes
- check_circleOversee training of new chefs and cook apprentices
- check_circleEstablish and enforce nutrition and sanitation standards
- check_circleAchieve budget goals for weekly food and labor costs
- check_circleDeliver exceptional hospitality and food service to guests
- check_circlePlan menus and utilize food surpluses and leftovers
Requirements
- verifiedTwo years minimum related experience in a full service restaurant
- verifiedSpecific City and State Food Safety Certificate
Similar Job Opportunities
Frequently asked questions about Sous Chef at Table 95 Hospitality
What does a Sous Chef at Table 95 Hospitality do?expand_more
In this Sous Chef at Table 95 Hospitality role, you will estimate food consumption and requisition foodstuffs and supplies; analyze recipes and assign prices to menu items; direct food apportionment policy to control costs; and supervise kitchen personnel and coordinate assignments.
What are the requirements for this Sous Chef role?expand_more
To qualify for the Sous Chef at Table 95 Hospitality position, applicants should have: Two years minimum related experience in a full service restaurant; and Specific City and State Food Safety Certificate.
Where is the Sous Chef role at Table 95 Hospitality located?expand_more
Sous Chef at Table 95 Hospitality is based in Balsa, 1313, L Street Northwest, Downtown, Ward 2, Washington, District of Columbia, 20005, United States. This is a on-site role.
Is this Sous Chef job remote, hybrid, or on-site?expand_more
Table 95 Hospitality has listed this Sous Chef role as on-site.
How much experience is required for this Sous Chef role?expand_more
Candidates for Sous Chef at Table 95 Hospitality should have mid level.
What skills do you need for the Sous Chef role at Table 95 Hospitality?expand_more
Key skills for Sous Chef at Table 95 Hospitality include Food Safety Certificate.
What category does the Sous Chef role belong to?expand_more
Sous Chef at Table 95 Hospitality is part of the hospitality & catering job category on Recrutus.