Sous Chef

The Post Oak; Oxon Hill (MD); On-site; USD 70,000 - 75,000; Full time

Job summary

A leading upscale dining establishment seeks a culinary manager to ensure guest satisfaction and manage back-of-house operations. The ideal candidate will have at least 2 years of culinary management experience, strong leadership skills, and a commitment to quality. This role offers competitive pay and benefits, including health plans and employee discounts.

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

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong knowledge in back-of-house operations and staff supervision.
• Stable and progressive work history with a strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on management style.
• Assist the Executive Chef in managing back-of-house staff.
• Oversee inventories and ordering of food and supplies.

Skills

Communication

Leadership

Conflict Resolution

Attention to Detail

Education

Graduate of an accredited culinary program

Job description

Overview

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 areas, 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 in back-of-house operations, including staff supervision, inventory control, food/labor cost management, 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

EOE

#LI-KJ1

Pay Range

USD $70,000.00 - USD $75,000.00 /Yr.