Sous Chef

The Post Oak; Annapolis (MD); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid sick leave

Paid time off

Monthly discretionary bonus potential

Job summary

Chart House Prime Annapolis is seeking a talented Sous Chef to join its culinary team at our premier waterfront destination overlooking the Chesapeake Bay. In this high-volume, chef-driven environment you will lead by example and mentor back-of-house staff.

You will assist the Executive Chef with training, budgeting, inventories, and ensuring exceptional guest satisfaction through flawless execution.

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations, supervision, inventory controls and cost management.
• Excellent communication, leadership, and conflict resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, do whatever it takes attitude and lead-by-example management.
• Assist the Executive Chef in managing back-of-house staff, training, development, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and ensure OSHA-compliant work areas.

Skills

Culinary management

Team leadership

Budgeting / cost control

Communication

Education

Graduate of an accredited culinary program

Job description

Overview

Chart House Prime

Annapolis, MD

Sous Chef

Chart House Prime Annapolis is seeking a talented Sous Chef to join the culinary team at our premier waterfront destination overlooking the Chesapeake Bay. As the only Chart House Prime location, this exceptional restaurant combines refined steakhouse and seafood cuisine, breathtaking views, and modern energy to create a truly unforgettable dining experience. This is an exciting opportunity for a passionate culinary leader who thrives in a high-volume, chef-driven environment, values creativity and execution, and is eager to grow their career with a respected hospitality brand.

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 time off


• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a \"Do Whatever It Takes Attitude\" and a hands-on, lead by example management style


• Assist the Executive Chef in the management of 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


• Assist in overseeing weekly and monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality


• Strong communication, leadership, and conflict resolutionskills


• Stable and progressive work history; Strong work ethic


• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.