Junior Sous Chef

compassbusinesssolutionsinc; Washington (District of Columbia); On-site; USD 41,328 - 48,216; Full time

Job summary

The Washington Private Club invites applications for a Junior Sous Chef to join its distinguished culinary team. Based in Washington, DC, you will plan, prep, and execute high-quality dishes for an UHNW clientele, lead line cooks, and uphold exceptional standards in food preparation, sanitation, and station organization.

Candidates should have culinary training or apprenticeship and at least 3 years' experience in luxury hospitality, plus 1+ year supervisory experience.

Qualifications

• Culinary training or apprenticeship completed.
• 3+ years as a cook in a luxury establishment.
• 1+ years supervisory experience in a luxury setting.
• Ability to communicate effectively in English.
• Understanding of food safety and sanitation practices.

Responsibilities

• Prepare, cook and present dishes from assigned stations.
• Train and supervise line cooks; monitor performance and enforce standards.
• Maintain cleanliness and organization of work areas and equipment.
• Adhere to health regulations and club requirements.
• Assist in opening/closing duties and inventory planning.

Skills

Culinary leadership

English communication

Food safety knowledge

Education

Culinary training or apprenticeship

Tools

Basic kitchen equipment handling

Job description

About the Role

An exciting opportunity has become available for a skilled and creative Junior Sous Chef to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience.

Position Overview

The Junior Sous Chef will be responsible to plan, prep, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards, recipes, and plating guide specifications. They will direct, train, and monitor performance of cooks, in addition to maintain organization, cleanliness, and sanitation of work areas and equipment. This role will support the department head on their days off and split shifts.

Principal (Essential) Duties

1. Responsible for the preparation, cooking, and presentation of dishes from assigned station.
2. Communicates frequently to the Sous Chef (or upward as necessary) as to supplies and inventory of supplies.
3. Maintain and strictly abide by state sanitation/health regulations and club requirements.
4. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
5. Meet with Sous Chef (or upward as necessary) to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
6. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies and maintain throughout the shift.
7. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
8. Prepare all menu items following recipes and yield guides, according to department standards.
9. Maintain proper storage procedures as specified by Health Department and club requirements.
10. Minimize waste and maintain controls to attain forecasted food cost.
11. Complete opening and closing duties (which include but are not limited to):
    1. Set up and break down workstation with required mise en place, tools, equipment and supplies according to standards.
    2. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
    3. Check production schedule and pars.
    4. Establish priority items for the day.
    5. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
12. Provide training and oversight to direct cooks; monitor performance of assigned staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

Qualifications & Experience

1. Certification of culinary training or apprenticeship or at least 3 years’ experience as a cook in a luxury establishment.
2. Proven cooking experience, including experience in a similar position.
3. 1+ years’ of supervisory experience in a luxury establishment, including delegation and training of others.
4. Ability to satisfactorily communicate in job-related English.
5. Understanding of food and safety and sanitation practices.
6. Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
7. Ability to work varied shift and flexible schedule in a hot, humid, and nosey environment.

Why Join Us

This is a unique opportunity to become part of a close-knit, high-performing culinary team within one of Washington, DC’s private clubs. As a Junior Sous Chef you will play a key role in elevating the member dining experience and upholding the club’s mission of culinary excellence. If you are passionate about traditional and contemporary food preparation, thrive in a refined, service-focused environment, and take pride in your craft, we invite you to apply.

The hourly rate range for this role is $30.00 - $35.00 based on relevant experience.