Sous Chef

Chart House; Alexandria (VA); On-site; USD 65,000 - 75,000; Full time

Job summary

Chart House is seeking a Sous Chef to lead back of house operations in an upscale dining environment. The role involves managing staff, ensuring high guest satisfaction, and maintaining operational standards. Ideal candidates will have a strong culinary management background and excellent leadership skills.

Benefits

Extensive training program

Career development opportunities

Generous employee discounts

Multiple health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 2+ years of Culinary Management experience in upscale dining.
• Strong knowledge of back of house operations.
• Stable and progressive work history.

Responsibilities

• Manage back of house staff and ensure guest satisfaction.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization.

Skills

Leadership

Communication

Conflict Resolution

Attention to Detail

Education

Graduate of an accredited culinary program

Job description

Join to apply for the Sous Chef role at Chart House.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in managing all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

Pay Range: USD $65,000.00 - USD $75,000.00 /Yr.