Sous Chef

Trump-National-Golf-Club-Washington-Dc; Sterling (VA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

STD Insurance

LTD Insurance

401K

Paid Time Off

Employee Discount

Employee Golf Privileges

Job summary

Trump National Golf Club Washington DC is seeking a Sous Chef to support the Executive Chef and Chef de Cuisine in delivering exceptional banquet and restaurant experiences for members and guests. The role involves leading kitchen operations, maintaining high quality and presentation, and ensuring safety and cleanliness.

You will train and develop culinary staff, uphold menus and standards, and collaborate with the culinary team to source talent.

Qualifications

• 3-5 years in a professional kitchen.
• Culinary degree is a plus, not a requirement.
• Virginia and/or National food safety manager certification required.
• Ability to work evenings, weekends, and holidays as required by the event calendar.
• Minimum of 50 hours per week based on business demand.

Responsibilities

• Experience in banquet production and restaurant operations.
• Provide members and guests with excellent food quality, consistency, and professional service.
• Assist Executive Chef and Chef de Cuisine in food quality and presentation for all meals.
• Train staff to uphold standards and communicate them to the team.
• Assist in hiring and developing culinary staff; source internal and external talent as needed.
• Maintain high cleanliness standards in kitchens and facilities.

Skills

Kitchen experience

Food quality

Team leadership

Menu design

Staff training

Education

Culinary degree (preferred)

Job description

Primary responsibilities and duties include but are not limited to:

Experience in Banquet production and Restaurant operations.

Provide members and guests with excellent food quality, consistency, and professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

The Sous Chef will assist the Executive Chef and Chef de Cuisine in providing excellent quality and presentation of all food to the members and guests

In maintaining the standard of excellent quality, the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

The Sous Chef is also responsible to assist the Executive Chef and Chef de Cuisine in training all culinary staff to produce meals and menus to designated specifications

Maintain a high level of cleanliness in the kitchens and facilities.

The Sous Chef is responsible for communicating with the culinary team in identifying, sourcing and developing internal and external talent.

The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.

The Sous Chef is alsoresponsible to assist the Executive Chef and Chef de Cuisine in creating a respectful and team oriented environment

Job Requirements - Minimum qualifications include but are not limited to:

3-5 years in a professional kitchen. A Culinary degree is a plus, not a requirement. Expertise in food product, presentation, quality and preparation along with menu concept and design. Ability to demonstrate progressive career growth.

Ability to work evenings, weekends, and holidays as required by the event calendar.

Must be able to work a minimum of (50) hours per week base on business demand

Approved Virginia and/or National food safety manager certification

Date Available: immediately

Benefits:

• Medical, Dental, Life, STD, LTD Insurance
• 401K
• PTO
• Employee Discount
• Employee Golf privileges