Cafe Sous Chef

Relais & Châteaux•Washington, VA

2d•$60,000 - $70,000•Onsite

About The Position

The Cafe Sous Chef reports directly to the Café Chef and is responsible for overseeing all savory staff and activities. This role involves continuous monitoring of production, execution of the menu with culinary staff, and contributing to the development of the dinner menu. The position also requires managing elements of service for both FOH and BOH success, ordering product as delegated, and providing constant training on mise-en-place and operational projects with a focus on precision and efficiency.

Requirements

Servsafe Manager certification
Strong understanding of culinary administrative duties, labor management and delegation.
Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards.
Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests.
Dynamic leadership ability to train staff.
Positive attitude and welcoming demeanor; approachability for culinary team members.
Ability to order product as needed for operations.
Strong sense of product knowledge for ordering and education staff.
Manager Serve Safe certification.
Strong sense of urgency.
Eagerness to continue to improve and grow culinary operations.
Following guidance and direction from senior management effectively, efficiently, and appropriately.
Other related assignments as necessary.

Nice To Haves

Manager Servsafe certification within six months of full time employment.
Minimum of 3 years professional experience cooking, preferably at a Michelin level.
Management and leadership experience in a fine dining BOH/culinary setting.
Associate’s degree in culinary arts

Responsibilities

Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade.
Oversight of all cooks (CDPs), stewards and other employees working within the culinary team.
Work line stations, when necessary, to ensure success of the team.
Execute delegated administrative duties such as ordering, inventories, and scheduling.
Oversight and tasting of all dishes and prep daily to ensure consistency and quality.
Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff.
Assistance in execution of special events.
Oversight of execution and implementation of menu and dish development.
Constant review, daily training, and development of the Café staff.
Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions, as necessary.
Coordination of ordering and systems with purchasing department.
Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience.
Other duties, as assigned.