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.
75 Seat upscale casual bistro seeks a Sous Chef to work directly under the Chef Du Cuisine. All menu items are 'from scratch' utilizing techniques steeped in French cooking (stocks & sauces made on premise). Looking for a candidate with culinary knowledge and skills to bring energy and enthusiasm towards innovative American cuisine menu. This position will work directly with the Chef to run the kitchen, be involved in decision making, and assist with menu planning.
A creativity and passion for food and restaurants.
A minimum of 2 years experience as Sous Chef
An education, institution or practical, in kitchen management skills, systems, and cost controls.
An eagerness and willingness to be hands on with the production of food and kitchen management. This is not a desk job.
A diligent work ethic with leadership skills.
Experience in inventory, kitchen organization, and hiring.
Ability to communicate and work with the staff in day-to-day operations to maximize productivity.
Nage Bistro is a 75 Seat restaurant with an annual sales volume of $1.5 million. Offers breakfast, lunch, dinner, and private dining spaces. Upscale, Casual American Bistro Cuisine with a daily's features board that promotes creativity. Located in downtown DC with an established clientele.
As Sous Chef, in conjunction with the Chef, your role will be:
To maintain production and service periods to Chef's standards to ensure consistency & quality of products
To oversee the product flow, from ordering to production, required of the kitchen
To maintain the overall cleanliness of all kitchen areas
To assist in the management of the team: hiring, onboarding, coaching, and scheduling
To assist in the financial management of food, staffing, and direct expenses within the kitchen area
To motivate and drive the culinary team on their knowledge and passion of food and menu execution.
To manage service periods with oversight of service line: set-up for each service period to ensure that cook stations are prepared, training of staff on individual cook stations, coordination with sous chef on food preparation lists on daily basis to ensure efficiency, scheduling of line staff for proper coverage of service periods
To maintain the management of service period systems: development of prep sheets for stations, maintenance, sanitation, opening routines, closing routines, end of shift prep lists for coordination with other service periods