Sous Chef

PERG online; Washington (District of Columbia); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Servesafe Sanitation

ACF Certified preferred

Job summary

PERG online is seeking a Sous Chef to oversee efficient kitchen operations and food production outlets in Washington, DC. You will advise the Executive Chef, manage culinary and service staff, and ensure compliance with hygiene and safety standards.

The role requires strong organizational, leadership, and cost-control skills, with proficiency in Microsoft Office and a background in regional cuisine and production methods.

Qualifications

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Previous culinary experience preferred.
• Strong organizational, management, culinary, communication, and motivational skills.
• Proficiency in Food & Beverage/Hospitality industry control procedures.
• Strong background in analytical cost efficiency kitchen management and regional cuisine production/presentation.
• Knowledge of Microsoft Office (Word, Excel, PowerPoint).
• Abilities to stand, walk, use hands, reach, talk, hear, and sense.

Responsibilities

• Advise Executive Chef on kitchen matters and uphold hygiene throughout the kitchen.
• Manage employees including culinary, servers, and stewarding.
• Direct, coordinate, and evaluate restaurant unit.
• Supervise hiring, training, planning, directing work, and performance reviews.
• Address complaints and resolve problems.

Skills

Organizational skills

Management

Culinary skills

Communication

Motivational skills

Cost efficiency

Regional cuisine

Production & presentation

Food & Beverage procedures

Microsoft Office

Education

AAS in Culinary Arts

Tools

Microsoft Office

Job description

Sous Chef

Overview:

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Responsibilities:

• Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manages employees encompassing culinary, servers and stewarding.
• Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
• Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications:

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Previous culinary experience is highly preferred.
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.

Servesafe

Servesafe Sanitation; ACF Certified preferred.