Sous Chef-14th Street at Barcelona Wine Bar

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

75000.0

Posted On

11 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hospitality, Guest Experience, Menu Items Production, Hygiene Monitoring, Food Safety Standards, Stress Management, Expo Process Management, Food Quality, Time Manageability, Active Listening, Teaching Techniques, Basic Computer Skills, Lifting, Repetitive Motion

Industry

Restaurants

Description

Description Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen Handle volume and stress with poise and finesse Organize and manage the expo process in the kitchen Uphold the standard of high-quality food above all else Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate Skills: Share the passion for food, wine and the guest experience Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours Excellent time manageability skills Active listening and learning skills Ability to teach techniques and strategies to those under you Basic computer skills for menu building Working Conditions Be able to withstand the pressure and strain of working in close quarters Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment Education/Experience: 1-3 years of high volume kitchen experience Culinary degree preferred

Responsibilities

The Sous Chef works directly under the Executive Chef, planning and directing food preparation while supervising kitchen staff and ensuring the highest standards of food quality and presentation are met from kitchen to table. Key duties include committing to humble hospitality, producing diversified menu items, monitoring food safety, and managing the expo process with poise.