Sous Chef at Barcelona Wine Bar

Reston, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Aug, 26

Salary

75000.0

Posted On

28 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience

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 plans and directs food preparation while supervising kitchen staff to ensure high quality and presentation. They are responsible for monitoring hygiene standards and managing the expo process to deliver a high-quality guest experience.