Sous Chef

OTO Development•Washington, DC

25d

About The Position

The Sous Chef assists with planning and executing Food & Beverage department functions. The position helps control food, beverage, and labor costs, manages inventory and monthly inventory activities, and ensures the kitchen is appropriately staffed, clean, and equipped. The Sous Chef ensures food is prepared and presented according to company, franchise, brand, and regulatory standards, while maintaining a customer-service mindset and providing high-quality guest care. The role requires little to no travel outside the property and surrounding area.

Requirements

Thorough knowledge and understanding of restaurant operations, including food and beverage, restaurant and banquet service techniques, and health and safety regulations.
Ability to communicate in English orally and in writing.
Ability to create and promote a positive working environment among team members.
Ability to work under pressure and perform well in stressful situations.
Food Handler certification.
TIPS certification.
At least 3 years of food and beverage experience.

Responsibilities

Assist in planning and executing all Food & Beverage department functions.
Implement controls for food, beverage, and labor costs to support efficient operations and stay within budget limitations.
Ensure compliance with company policies and procedures and applicable local, state, and federal laws and regulations.
Ensure team member safety and the cleanliness of the facility and equipment.
Monitor food, beverage, and supply inventory to maintain required par levels.
Assist in conducting monthly inventories.
Ensure the kitchen is appropriately staffed, clean, adequately stocked, and equipped with properly functioning equipment.
Follow company, franchise, and regulatory operating procedures and ensure products are prepared and presented daily according to brand or company standards.
Provide high-quality guest care with a customer-service mindset.