Job Description

Overview

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will play a crucial role in supporting the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining exceptional standards of food safety and hygiene. The Sous Chef helps ensure a premium dining experience for members and guests in both casual and fine dining environments, as well as banquets and special events.

Duties

Assist in the successful recipe preparation of food dishses; whether is cooking or working alongside our culinary team. Assist the Executive Chef in menu planning and development, ensuring creativity and seasonal relevance. Supervise kitchen staff, providing guidance and support to ensure efficient food production and service.

Key Responsibilities:

Assist in planning, coordinating, and supervising the daily operations of all kitchen areas.

Qualifications:

Culinary degree or certification from an accredited culinary institution preferred. Minimum 3-5 years of experience in a high-volume kitchen, preferably in a club, resort, or fine dining environment. Proven leadership and team management skills. Extensive knowledge of culinary techniques, kitchen equipment, and food safety practices. Strong organizational and multitasking skills, with attention to detail. Ability to work flexible hours, including nights, weekends, and holidays. ServSafe or equivalent food safety certification required Ensure consistent and high-quality food preparation and presentation across all service areas. Supervise, train, and mentor line cooks, prep cooks, and other kitchen staff. Manage kitchen staff scheduling, ensuring proper coverage for daily service and events. Maintain food cost and labor cost targets in coordination with the Executive Chef. Oversee inventory control, including ordering, receiving, and proper storage of ingredients and supplies. Enforce strict food safety, sanitation, and cleanliness standards in compliance with health regulations. Assist in developing and testing new menu items and seasonal offerings. Step in as lead during the absence of the Executive Chef. Work collaboratively with front-of-house staff to ensure smooth service and member satisfaction. Assist with special events, weddings, and banquets, ensuring all culinary aspects are executed flawlessly.
Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Retirement plan Tuition reimbursement Vision insurance
Experience:

Culinary : 2 years (Required)
Ability to Commute:

Rockville, MD 20853 (Required)
Work Location: In person