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Chef de Cuisine

Company Name:Food, Wine and Company
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:Food Wine and Co. is a casual upscale dining establishment. Within our first year awarded top 100 of the Washingtonian. Two Stars from Washington Post.

We are looking to gear up with top talent for our next phase of growth.

We are in search for two positions to fill: Chef de Cuisine and Sous Chef Positions

The Chef de Cuisine / Sous Chef will be responsible for assistance in the menu planning, provisioning, food preparation, and kitchen sanitation. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.

Applicant should also work well under pressure, be organized, flexible, self-motivated, willing to work long hours. Supervisory experience is essential as are cooking skills. The applicant must be able to cook on the line and hold a station uncompromised and able to lead by example.

Requirements include a minimum of 5 years full-service, high quality restaurant experience. Culinary degree or equivalent experience is also required.

The candidate must have a positive mental attitude, be well groomed, and have an outgoing personality that can get along with both the front and back of the house.

Essential Functions:

-The candidate must be able to train, cook and work a station alongside a Latin and culinary school grad dominated kitchen.

-Works with line cooks to make sure that they are prepared for service on time
Has full knowledge of all dishes and prep items on the menu.

-Ensures quality by properly rotating perishable and non-perishable products.

-Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.

-Sets up station according to restaurant guidelines.

-Prepares all food items consistently and as directed in a sanitary and timely manner.

-Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.

-Performs regular line checks

-Able to expedite and run a kitchen with minimal errors and has goal driven ticket times

-Additional duties as required by the Executive Chef

Skills & Knowledge:

-Able to expedite service effectively, have precision in detail, execution of plate up understanding.

-Able to butcher most seafood items, meat, whole animal butchery and understands charcuterie.

-Understands food costs, labor costs and is able to assist the executive chef in the maintenance of all.

-Knows and understands computers, emails, purchasing, inventory, scheduling

-Must have advanced understanding of professional cooking as well as experience with seasonal menus, scratch cooking and French, Italian, American and or European professional cooking /avant garde/ pastry cooking is a great big plus but not necessary.

-Be a self-motivated and a natural leader, understand high end service standards and volume.

-Must have problem solving abilities, time management skills
Understanding, knowledge and ability to teach safety, sanitation and food handling procedures.

-Professional communications skills are required and Spanish speaking a plus

-Requires attention to detail in completing tasks.

-Ability to actively listen- giving full attention, understanding, asking questions as appropriate.

-Ability to accept feedback and work calmly and effectively under pressure.

-Ability to take direction and to work in a team environment.

-Commitment to quality, service, and food and beverage knowledge.
Company Profile:Restaurant
Job Profile:
Position: Chef de Cuisine
Start Date: Immediate
Job Category: Restaurant - Upscale Casual
Job Type: Full-time
Compensation: Commensurate with Experience
Experience: 5 years
Education: Culinary Arts Degree Preferred
Job Location(s): Maryland; District of Columbia
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