Executive Sous Chef - High-Volume Craft Kitchen Leader

Uchi Restaurants, LLC; Bethesda (MD); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical / Dental / Vision insurance

Employee Assistance Program

Employer Matched 401k

Dining discounts

Paid Vacation

Family medical premium contributions

Maternity & Paternity Leave

Job summary

Hai Hospitality is hiring an experienced Sous Chef or Executive Sous Chef for Uchiko Bethesda, with an annual salary range of $65,000.00 - $85,000.00 based on experience. Training available in multiple markets; lodging provided for temporary relocation to train with us.

Uchiko Bethesda is coming soon and offers opportunities to grow within the company. You’ll lead a culinary team, uphold high standards in a fast-paced kitchen, and participate in all kitchen stations while managing inventory and

Qualifications

• Experience managing high-volume kitchens in a quality-focused setting.
• Proven ability to mentor and develop culinary teams.
• Strong communication with guests and colleagues; capable of providing guidance.

Responsibilities

• Motivate, mentor and develop a culinary team of cooks and chefs.
• Manage culinary standards in a high-volume, scratch kitchen.
• Assist and float through all kitchen stations and stock areas.
• Cook excellent dishes in a modern kitchen.
• Handle ordering, scheduling, inventory and related admin duties.

Skills

High-volume kitchen management

Team mentoring

Food preparation

Guest & staff communication

Fast-paced environment adaptability

Tools

Commercial kitchen equipment

Job description

Hai Hospitality is hiring an experienced Sous Chef or Executive Sous Chef for Uchiko Bethesda, with an annual salary range of $65,000.00 - $85,000.00 based on experience. Training available in multiple markets; lodging provided for temporary relocation to train with us.

Uchiko Bethesda is coming soon and offers opportunities to grow within the company. You’ll lead a culinary team, uphold high standards in a fast-paced kitchen, and participate in all kitchen stations while managing inventory and