Sous Chef - Washington, DC

Farmers Restaurant Group; Washington (District of Columbia); On-site; USD 85,000 - 100,000; Full time

Job summary

Farmers Restaurant Group in Washington, DC is seeking a Sous Chef to be a vital part of our restaurant management team. The Sous Chef will assist the Executive Chef in leading the culinary team and ensuring high-quality food production. The role requires a minimum of three years of managing experience in high-volume restaurants and the ability to lead a dedicated team. This position promotes career growth, a passion for hospitality, and a firm understanding of restaurant operations. Salary range is $85k - $100k.

Qualifications

• Experience managing in high-volume restaurants, with a minimum of three years preferred.
• Strong understanding of restaurant operations.
• Able to speak, read, write, and understand the primary language(s) used in the workplace.

Responsibilities

• Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees.
• Interact with, direct, and supervise culinary employees on a daily basis.
• Train and develop kitchen personnel in procedures, policies, and safe operation of equipment.

Skills

Restaurant operations

Team leadership

Problem identification and solving

Hospitality

Job description

Sous Chef – Farmers Restaurant Group

A great place to work.

Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $85k - $100k

What Our Sous Chefs Do:

• Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees
• Identify, address, and document individual employee performance problems
• Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards
• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
• Assign and enforce operational goals for kitchen staffs
• Understand and follow our food allergy procedures and special orders/dietary restrictions
• Assist in inventory counts and ensure accurate inventory
• Assign production duties to all kitchen staff
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards
• Train and develop key employees for growth, advancement, and promotion
• Become proficient in all stations within the kitchen
• Expedite food orders from kitchen stations to dining rooms
• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines

What You Need To Be A Sous Chef:

• Experience managing in high-volume restaurants, with a minimum of three years preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Love for all things food and beverage
• Caring, self‑motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy