Executive Sous Chef - Monday to Friday, No Weekends!

Guest Services•Washington DC, DC

8d•$65,000

About The Position

The Executive Sous Chef is the direct management to the cafe and is second in command to the culinary department. The Executive Sous Chef prepares menus for service, assits with catering, oversees cafe staffing, and reports directly to the Executive Chef. The Executive Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs.

Requirements

High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred.
Food Safety Certification.
Strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Ability to interact and communicate well with the client.
Ability to problem solve.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire work day.
Climbing steps regularly.
Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.

Nice To Haves

Culinary or Associate’s degree in food service or related field preferred.

Responsibilities

Assist in planning and developing menus, and forecasting portion specifications to unit.
Analyze and cost food items.
Ensure compliance with established budget.
Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
Control expenses.
Determine food and supply needs for unit.
Maintain inventory control of food and supplies.
Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods.
Ensure food quality standards are met and amounts are sufficient to meet expected need.
Maintain awareness of safety issues, and report them immediately to your manager.