Sous Chef

Thames Street Oyster House; Washington (District of Columbia); On-site; USD 45,000 - 70,000; Full time

Job summary

Thames Street Oyster House, a prestigious independent restaurant in Baltimore's Fell's Point, seeks an energetic and motivated culinary professional for a Sous Chef position. Candidates should possess a culinary degree or equivalent experience, a strong work ethic, and a passion for culinary arts. Responsibilities include leading kitchen operations, managing food costs, and contributing to menu development, all within a supportive and dynamic team environment. Enjoy competitive compensation, a comprehensive benefits package, and the opportunity to grow within a celebrated culinary establishment.

Benefits

Excellent benefits package including medical, dental, vision

Biyearly bonuses

Sick pay and paid time off

Family meal and shift drinks

401k coming soon

Qualifications

• Several years of experience as a lead line cook in a moderate to high-volume restaurant.
• Natural leadership qualities preferred.
• Experience as a sous chef is a plus.

Responsibilities

• Lead shifts and ensure culinary execution.
• Manage food and labor costs in collaboration with Executive Chef.
• Contribute to seasonal menu changes and collaborate on daily specials.

Skills

Attention to detail

Leadership

Communication skills

Strong work ethic

Culinary arts passion

Education

Culinary degree or similar work experience

Job description

Seeking an energetic, creative, and extremely motivated culinary professional fora Sous Chef position at our highly awarded, independent Baltimore restaurant. Thames Street Oyster House is located in historic Fell's Point on the waterfront and is looking for an ambitious culinary professional to join our team. We are searching for an individual with the utmost attention to detail, and the desire to learn, while inspiring the staff to do the same. You must be well organized, focused, have good communication skills, be a leader, have a very strong work ethic, and a true passion for the culinary arts. You do not need prior supervisory experience if you're a natural leader and are ready to learn, grow, and take the next step in your culinary career, but it is preferred.

-The restaurant is CLOSED ALL major holidays, as well as summer and winter breaks every year
-We offer anexcellentbenefits package including medical, dental, vision, and a free employee assistance program
-Biyearly bonuses
-Sick pay and paid time off
-Compensation is very competitive
-Family meal, shift drinks, free dining
-Set schedule of45 hours/week
-401k coming soon

The responsibilities for this role will include the following:
-Work shifts on the line and ensure execution
-Be a leader, in a positive and active culinary and management role for all staff
-Ensure our standards are met at all times during service
-Help to control food and labor costs with guidance from the Executive Chef
-Maintain and practice the highest cleanliness, sanitation, and preparedness
-Contribute to seasonal menu changes, working with Executive Chef
-Ordering and purchasing, daily follow up with purveyors regarding invoicing and product
-Develop daily specials
-Teaching and development of kitchen staff and sometimes interns
-Roughly 45 hours a week/5 days, including Sundays

Applicants must have several years of experience as a lead line cook in a moderate to high-volume upscale-casual or fine-dining restaurant, or be an experienced sous chef, as well as a culinary degree or similar work experience. Please forward resume and references to apply. Thank you.