Sous Chef

Compass Business Solutions, Inc.•Washington, DC

31d•$80,000 - $90,000

About The Position

An exciting opportunity has become available for a skilled and creative Sous Chef to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience. Position Overview The Sous Chef will be responsible for supervising, training, and inspecting the performance of assigned Kitchen Staff, ensuring that procedures are completed to club standards, while working within the budgeted guidelines. This role will assist where necessary to ensure optimum service, in addition to providing support, training, direction, and focus to support continuous staff success.

Requirements

Certification of culinary training or apprenticeship or at least 5 years’ experience as a cook in a luxury establishment.
Proven cooking experience, including experience in a similar position.
Must have some college; and at least 3 years’ of supervisory experience, including delegation and training.
Ability to satisfactorily communicate in job-related English.
Understanding of food and safety and sanitation practices.
Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
Ability to work varied shift and flexible schedule in a hot, humid, and nosey environment.

Responsibilities

Ensures that the Kitchen Staff are consistently managed in a professional manner.
Monitors food quality and consistency using the highest quality and freshest ingredients and strives to enhance the quality and presentation of the food served in the club, events, and in home dining.
Communicates frequently to the management team as to supplies and inventory of supplies.
Maintain and strictly abide by state sanitation/health regulations and club requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Works with the management team to create recipes for new menu items, scales for appropriate volumes.
Reviews daily menus, reviews food and supplies inventory, sets priorities and assigns production and prep tasks to staff.
Creativity to create dynamic menu items and specials to elevate the club.
Monitors and controls food costs, spoilage and inventory rotation for all kitchens.
Maintains clean and organized kitchens and ensures that hygiene standards and safety guidelines are adhered to at all times by all staff.
Ensures correct use of all assets to maximize energy conservation.
Ensures that assigned staff are productive and provided with adequate support to perform their jobs efficiently and effectively.
Coaches and teaches the Kitchen staff; handles disciplinary issues professionally and promptly.
Ensures all employees are trained in the correct use of all equipment and legally required training is completed.
Recruits and trains employees in accordance with Club guidelines.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.