DOGON Sous Chef

Pyramid Global Hospitality•Washington, DC

1d•Onsite

About The Position

The Sous Chef at Dōgon trains, supervises, and works with culinary staff to prepare and present food according to restaurant and service standards. The role assigns kitchen duties, selects and uses high-quality food products, follows recipes, processes supply requisitions, and helps ensure efficient kitchen operations. It also includes scheduling staff, maintaining appropriate food receiving, storage, and rotation practices, and following procedures for cost control, quality, and health department compliance. The Sous Chef may also oversee cleaning of walk-in and reach-in boxes, maintain vacation schedules, report equipment needing repair, and perform other assigned duties such as supporting VIP parties and staff meetings. Dōgon is a restaurant concept at The Potomac Hotel in Washington, D.C., created in partnership with Chef Kwame Onwuachi. The Potomac Hotel is a full-service property in Pyramid Global Hospitality’s portfolio, with 373 guest rooms, restaurant and bar concepts, a spa and fitness center, and extensive meetings and events operations.

Requirements

High school education or equivalent.
Food Safety Certification (SERV Safe) is preferred.

Nice To Haves

At least two years of culinary school.
Three to five years of culinary experience in a fine dining restaurant.
Food Safety Certification (SERV Safe).

Responsibilities

Assign specific duties to kitchen employees to support efficient operations.
Inspect and select high-standard food products for menu preparation.
Read and use math skills to follow recipes.
Process requisitions for supplies.
Select, train, and supervise Dōgon kitchen staff in preparing menu items.
Schedule culinary staff to maintain proper coverage while keeping payroll costs in line.
Ensure food products are properly received, stored, and rotated in compliance with health department regulations.
Follow procedures for cost control and quality.
Supervise daily cleaning of walk-in and reach-in boxes for safety.
Maintain the vacation schedule to support proper staffing.
Report equipment requiring repair to the chef and engineering for service.
Perform other assigned duties, such as supporting VIP parties and staff meetings.