Sous Chef


Location: US - DC - Washington

Jun 7, 2018
Job Details

The purpose of the Sous Chef (non-exempt) is to assist the Chef de Cuisine in ensuring continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products.


  • This position ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Chef de Cuisine
  • Report to work in uniform at posted scheduled times
  • Complete quality control line check for each meal period
  • Overlook kitchen preparation of all stations and the production of all food.
  • Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
  • Assist with the training of kitchen personnel as well as food services staff.
  • Set-up and see that station are ready to serve prior to lunch service
  • Maintain high standards of quality and appearance of all food prepare and served
  • Develop organized prep sheets with each menu change
  • Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled
  • Food tickets are complete and out in a timely manner
  • Oversee and support line cooks in synchronizing food procurement and other food preparation tasks
  • Read and follow recipes prepare and cook hot and cold food items
  • Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
  • Prepare and plate final food products ensuring an attractive presentation is achieved
  • Ensure all food orders are completed in an efficient manner
  • Order and receive food product from vendors check in by item on invoice and input in receiving log
  • Maintain a strong working knowledge of culinary trends and use them where appropriate
  • Ensure cleanliness and high sanitation standards are maintained at all times
  • Organize and maintain stock rooms and walk-in refrigerators
  • At the end of the shift return all food items to designated storage areas - cover and date all perishable items
  • Train line cooks on all aspects of the role, helping to enhance their cooking skills
  • Must perform all miscellaneous duties assigned by upper management
  • Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
  • Good listening and verbal communication skills
  • Must be able to stand for 9 to 10+ hours
  • Must be able to lift 50 pounds
  • Reliable and predictable attendance
  • College degree/Culinary school degree preferred, but not necessary
  • Minimum 3-4 years in a fast-paced kitchen, high-volume restaurant
Additional Details
Applicants who do not already have legal permission to work in the United States will not be considered.
Chef - Sous Chef