Sous Chef

Trump National Golf Club Washington DC; Sterling (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Life, STD, LTD

401K

PTO

Employee Discount

Employee Golf privileges

Job summary

Trump National Golf Club Washington DC in Sterling, VA is seeking a Sous Chef to support the Executive Chef and Chef de Cuisine in delivering high-quality food and outstanding service to members and guests. The role emphasizes training, staff development, and maintaining cleanliness and standards across the kitchen.

You should have 3-5 years in a professional kitchen, a culinary degree is a plus, and be able to work evenings, weekends, and long hours as required.

Qualifications

• 3-5 years in a professional kitchen.
• Culinary degree is a plus.
• Expertise in food quality, presentation and preparation.
• Ability to demonstrate progressive career growth.
• Ability to work evenings, weekends and holidays as required.
• Must work a minimum of 50 hours per week base on business demand.
• Virginia and/or National food safety manager certification.

Responsibilities

• Assist Executive Chef and Chef de Cuisine in delivering excellent quality and presentation of all food.
• Provide training to culinary staff to uphold standards.
• Maintain high level of kitchen cleanliness and facilities.
• Identify, source and develop internal and external talent for the kitchen.
• Support culinary team to meet food quality goals and financial objectives.

Skills

Pro kitchen experience

Food quality

Menu concept design

Staff training

Evening/weekend availability

Education

Culinary degree

Food safety certification

Tools

Kitchen equipment

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 also responsible 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