Sous Chef - Washington, DC

Farmers Restaurant Group; United States; On-site; USD 85,000 - 100,000; Full time

Job summary

Farmers Restaurant Group is seeking a Sous Chef to join their team in the United States. As a key part of the management team, the Sous Chef will assist in overseeing daily kitchen operations and leading the culinary team to create high-quality dishes. Candidates should have a strong background in restaurant management with at least three years of experience, alongside a passion for food and team leadership. The position offers a competitive salary range of $85k - $100k and opportunities for career growth.

Qualifications

• Minimum of three years experience in managing high-volume restaurants.
• Strong understanding of restaurant operations.
• Ability to identify problems and provide solutions.

Responsibilities

• Assist in hiring, training, and developing culinary employees.
• Supervise culinary employees in accordance with company standards.
• Ensure compliance with food safety and sanitation guidelines.

Skills

Restaurant management

Team leadership

Problem-solving

Culinary skills

Job description

Sous Chef – Farmers Restaurant Group

A great place to work.

Our Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $85k - $100k

What Our Sous Chefs Do:

• Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees
• Identify, address, and document individual employee performance problems
• Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards
• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
• Assign and enforce operational goals for kitchen staffs
• Understand and follow our food allergy procedures and special orders/dietary restrictions
• Assist in inventory counts and ensure accurate inventory
• Assign production duties to all kitchen staff
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards
• Train and develop key employees for growth, advancement, and promotion
• Become proficient in all stations within the kitchen
• Expedite food orders from kitchen stations to dining rooms
• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines

What You Need To Be A Sous Chef:

• Experience managing in high-volume restaurants, with a minimum of three years preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Love for all things food and beverage
• Caring, self‑motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy