Sous Chef - Washington, DC

SOUS CHEF - DMVOur 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 - $100kWhat Our Sous Chefs DoAssist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employeesIdentify, address, and document individual employee performance problemsInteract with, direct, and supervise culinary employees on a daily basis in accordance with company standardsTrain and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machineryAssign and enforce operational goals for kitchen staffsUnderstand and follow our food allergy procedures and special orders/dietary restrictionsAssist in inventory counts and ensure accurate inventoryAssign production duties to all kitchen staffAssist in scheduling employeesMeet daily with appropriate Manager/Chef to coordinate and ensure production standardsTrain and develop key employees for growth, advancement, and promotionBecome proficient in all stations within the kitchenExpedite food orders from kitchen stations to dining roomsModel and ensure kitchen employees understand and adhere to sanitation and safety guidelinesWhat You Need To Be a Sous ChefExperience managing in high-volume restaurants, with a minimum of three years preferredStrong understanding of restaurant operationsPassion for hospitalityAbility to lead a teamCapable of identifying problems and determining accurate solutions on each shiftLove for all things food and beverageCaring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellenceAble to speak, read, write, and understand the primary language(s) used in the workplaceAble to read and follow a recipeAbility to work on your feet for eight hours or more a day in a confined area with fluctuating temperaturesCapable of lifting up to 50 pounds, as neededContinuous bending, stooping, reaching, twisting, and use of hands and armsMay be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy