Sous Chef, Bethesda

DIG INN Chefs-In-Training•Bethesda, MD

5d•$20 - $22

About The Position

The Sous Chef supports Restaurant Leaders in delivering culinary and hospitality excellence in a scratch-based kitchen. The role involves mastering every DIG station, consistently executing recipes and procedures, and training teammates to build restaurant-wide knowledge. Sous Chefs guide Chefs-In-Training, lead during peak service, address guest concerns, and serve as a resource on culinary and systems best practices. They participate in pre-shifts, shift management, and training, and help ensure restaurant tasks are completed on time and to standard. This is an hourly role offering an opportunity to learn the business and grow with DIG.

Requirements

At least 1 year of leadership experience in a culinary environment.
Ability to meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodation.
Food Safety Certification.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Excellent verbal and written communication skills.
Willingness to pitch in wherever necessary.

Nice To Haves

Desire for growth in the brigade.

Responsibilities

Model culinary expertise, warm hospitality, and a positive attitude to motivate Chefs-In-Training.
Train teammates on each station using station diagrams, pars, and station-prep procedures.
Execute seasonal menu offerings at every station according to recipes, procedures, and The Pantry’s standards.
Manage prep lists and waste logs, participate in food inventory, and coordinate with the Chef de Cuisine to keep the walk-in stocked and organized.
Learn restaurant ordering systems for food, paper, and other supplies, and support the Chef de Cuisine in maintaining appropriate service pars.
Manage restaurant shifts by creating deployment plans, delegating work, and following scheduled deployment and breaks.
Open and close the restaurant using checklists and communicate with previous-day leaders to prepare for shifts.
Support team building through interview shadowing, contributing to the Chef’s Table agenda, giving feedback to Chefs-In-Training, and leading pre-shifts.
Operate the expeditor/computer station to ensure food presentation and order accuracy for walk-in, pickup, and delivery orders.
Troubleshoot and develop solutions for guest concerns, digital ordering, and equipment maintenance.
Follow Department of Health and DIG food-safety standards to help maintain the restaurant’s “A” letter grade.
Demonstrate professional maturity and uphold DIG’s anti-discrimination and anti-harassment policies.