Sous Chef

About Us:

Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. Our clients range from free-standing restaurants to upscale hotel chains, with a combined total of more than 1,000 outlets across the country, featuring fine dining, upscale, and casual menus. Our grassroots approach to recruiting has led to many successful relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining locations. Our connections can and will lead to opportunities in the front and back-of-the-house, both here and nationally, that you will not be able to find anywhere else

Job Competencies:

• Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service
• 2-3 years’ experience as a Sous Chef preferably in a high-volume, fine dining restaurant
• Great verbal and written communication skills
• Think and act creatively to provide guests with exceptional service and value
• Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production
• Disciplined and firm about standards of performance, yet fair and personable in developing employees

Duties & Responsibilities:

• Directs kitchen staff in food handling practices, food preparation and production, and delivery
• Inventories prepared foods and determines portion sizes and cooking “specs” for all menu items
• Assists in monthly inventories: counting, weighing, recording and extending food items in storage
• Monitors, prints out computer reports daily to review and control kitchen labor costs
• Delegates food preparation assignments to kitchen line
• Checks quality of all prepared foods by taste, temperature, portioning and appearance
• Demonstrates food preparation assignments to kitchen line personnel
• Expedites food order from kitchen stations to dining rooms
• Conducts menu class for each meal period
• Writes and presents Performance Appraisals to cooks and other line personnel
• Trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils and machinery; assigns and enforces weekly operational goals for kitchen staff
• Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system
• Walks and inspects the facility, the equipment and machinery in compliance with safety, health and sanitation regulations; directs and assists personnel to correct any safety or health hazards; set maintenance schedule for complete repairs of kitchen equipment and machinery

Compensation & Benefits:

• Best-in-class classroom & on-premises training program
• Paid Time Office, Sick Pay & Extended Medical Leave Benefits
• Medical, Dental & Vision Insurance
• Free Shift Meal
• Limitless opportunities for career growth and advancement
• Merit-based recognition and rewards
• 401k with generous match
• 65-75K annual salary range (BOE)