Restaurant Sous Chef (DC)

Boqueria Restaurant•Washington, DC

2d•Onsite

About The Position

The Sous Chef plays a pivotal role in maintaining the highest standards of food quality and guest satisfaction, ensuring and upholding brand and product quality standards. This role is integral in training, developing, and retaining top-tier talent, fostering a team of A-players dedicated to culinary excellence. The Sous Chef works closely with the Chef de Cuisine to ensure that Back of House targets are met, facilitating smooth kitchen operations while supporting compliance with health regulations to earn top grades in inspections.

Requirements

Minimum 1-3 years of relevant experience at comparable/casual upscale restaurants or scratch kitchens
Highly proficient with cooking appliances and an advanced knowledge of culinary techniques
Knowledge of par levels and best ordering practices and manage inventory levels effectively with a high attention to ingredient quality
Basic knowledge and understanding of financial implications - understanding P&L, COGs, labor, and operational excellence
Intuitive understanding of restaurant service
Extensive food knowledge
State required food safety certifications
Basic understanding of Microsoft Office and Excel
Ability to organize, prioritize, and plan ahead
Strong leadership abilities (clear vision, active listening, assertive communication, empathetic and responsive)
Motivated by a strong internal drive to achieve success, dedicated to delivering high-quality work

Responsibilities

Maintaining the highest standards of food quality and guest satisfaction
Ensuring and upholding brand and product quality standards
Training, developing, and retaining top-tier talent
Fostering a team of A-players dedicated to culinary excellence
Working closely with the Chef de Cuisine to ensure Back of House targets are met
Facilitating smooth kitchen operations
Supporting compliance with health regulations to earn top grades in inspections