Sous Chef-Washington DC

Barcelona Wine Bar; Washington (District of Columbia); On-site; USD 55,000 - 75,000; Full time

Job summary

Barcelona Wine Bar is seeking a Sous Chef to support the Executive Chef in planning and directing all food preparation. You will supervise kitchen staff, address issues promptly, and ensure top quality and presentation from kitchen to table.

Working closely with the Executive Chef, you will help produce diverse menu items while upholding high hygiene and safety standards, and you will manage expo processes and staff under high-volume conditions.

Qualifications

• 1-3 years of high-volume kitchen experience.
• Culinary degree preferred.
• Experience supervising kitchen staff.

Responsibilities

• Commit to passionate, humble hospitality and guest experience.
• Work with the executive chef to produce diversified menu items per policy and vision.
• Monitor hygiene and food safety standards from ingredients to finished dish.
• Handle volume and stress with poise and finesse.
• Organize and manage the expo process in the kitchen.
• Uphold the standard of high-quality food above all else.
• Understand that simple, rustic, authentic food requires talent.

Skills

Hospitality

Leadership

Food safety

Time management

Communication

Menu building

Education

Culinary degree

Job description

Description

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
• Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
• Handle volume and stress with poise and finesse
• Organize and manage the expo process in the kitchen
• Uphold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills

• Share the passion for food, wine and the guest experience
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent time manageability skills
• Active listening and learning skills
• Ability to teach techniques and strategies to those under you
• Basic computer skills for menu building

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment

Education/Experience

• 1-3 years of high volume kitchen experience
• Culinary degree preferred