Dogon Sous Chef

Salamander Employer DC, LLC•Washington, DC

About The Position

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four and Five Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match. POSITION OBJECTIVE We are seeking a talented Sous Chef to join Dōgon. We are elated to partner with renowned Chef Kwame Onwuachi. He is returning to the nation's capital to bring a bold and imaginative restaurant concept to Salamander Washington DC. The Sous Chef will train, supervise and work with all culinary staff in order to prepare, present food according to restaurant and service standards.

Requirements

High school or equivalent education required.
Minimum of two years of culinary school preferred.
3 to 5 years of culinary experience in a fine dining restaurant.

Responsibilities

Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
Visually inspect, select and use food products of the highest standard in the preparation of all menu items.
Read and employ math skills for following recipes.
Process requisitions for supplies.
Select, train and supervise Dōgon kitchen staff in the proper preparation of menu items.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
Adhere to control procedures for cost and quality.
Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
Maintain vacation schedule for proper staffing.
Report any equipment in need of repair to chef and engineering for service.
Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.