Executive Sous Chef

Washington, DC, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $90,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

competitive salary

Quarterly bonus

Paid Time Off

401(k)

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Accident protection

critical illness insurance

Domestic Partner Benefits

Restaurant Discounts

Employee assistance program

Job Description

Joe's Seafood, Prime Steak & Stone Crab is a distinguished and sophisticated restaurant known for offering an exceptional selection of prime steaks, quality seafood, and the legendary dishes that have made Joe's Stone Crab an iconic name in the dining industry. As part of the Lettuce Entertain You Restaurants group, the establishment prides itself on not only delivering exquisite culinary experiences but also fostering a culture of excellence and innovation in its kitchens and dining rooms. The restaurant has built a reputation for superior food quality, impeccable service, and a welcoming ambiance that attracts guests seeking memorable dining moments.

The role of Executive Sous Chef at Joe's Seafood, Prime Steak & Stone Crab is an exciting leadership position designed for a culinary professional with a passion for excellence and the ability to manage and inspire a dynamic kitchen team. This position entails overseeing all mid- and closing kitchen duties, managing food preparation and cooking, and ensuring that the restaurant maintains its high standards of food quality and safety. As an Executive Sous Chef, you will play a critical role in driving efficient kitchen operations, controlling inventory, and maintaining optimal food and labor costs.

You will lead the back-of-house teams, including kitchen staff and dish teams, conducting pre-shift meetings, line and temperature checks, and food tastings to uphold menu standards. The position demands close collaboration with general managers and other designated managers or chefs to review and maintain recipe books, purchase food products and supplies, and troubleshoot production or timing issues between the front-of-house and back-of-house teams. Additionally, you will be responsible for recruiting, hiring, onboarding, training, and developing culinary staff while promoting a team-oriented culture. This role requires flexibility with work days and shift times to accommodate the needs of the restaurant and may involve working at multiple locations or travel as necessary.

As part of the Lettuce Entertain You group, you will benefit from a supportive environment that emphasizes career growth through ongoing training and development, competitive compensation, and a comprehensive benefits package. This is a full-time position offering a salary range of USD 60,000 to 90,000 per year along with quarterly bonuses. If you are an experienced kitchen leader who thrives in a fast-paced, high-quality restaurant setting and seeks opportunities for advancement, Joe's Seafood, Prime Steak & Stone Crab provides an ideal environment to showcase your talent and advance your culinary career.

Job Requirements

Minimum of 4 years experience as an Executive Sous Chef in a full-service restaurant
Proven leadership skills to manage and mentor kitchen teams
Strong food safety and sanitation knowledge
Ability to work flexible schedules including early mornings, late nights, weekends, and travel if required
Physical capability to move/lift up to 50 pounds
Excellent communication and teamwork skills
High school diploma or equivalent

Job Qualifications

4+ years of Executive Sous Chef experience in a full-service restaurant
Ability to lead and manage the kitchen staff

Job Duties

Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs
Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
Lead BOH pre-shift meetings and participate in line, temp and cooler checks and food tastings for the shift
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Perform regular line checks throughout the day to ensure quality of all menu items
Purchase and order food product and supplies for the restaurant including daily product order
Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds