Sous Chef

Washington, DC, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $56,600.00 - $76,400.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

401(k) retirement plan

opportunities for professional development

Positive and inclusive work environment

Job Description

Our company is a well-established restaurant known for delivering exceptional dining experiences through high-quality food and outstanding service. We pride ourselves on maintaining a vibrant, professional environment where both staff and guests feel valued. Our establishment strives to blend culinary excellence with operational efficiency to exceed customer expectations consistently. We invest in our team members by fostering a culture of learning, growth, and collaboration.

We are currently seeking an experienced and dedicated Back of House (BOH) Manager to serve as the main point of contact for all BOH staff, vendors, and services. This critical leadership role requires a hands-o... Show More

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience in a kitchen management or similar role
Proven ability to lead and motivate a team
Familiarity with food receiving and inventory processes
Ability to perform health and safety inspections
Competency in managing invoices and ordering supplies
Capability to analyze financial reports
Flexibility to work opening and closing shifts
Proficient in English and Spanish

Job Qualifications

Experience in restaurant back of house management
Knowledge of food safety and health regulations
Strong leadership and team management skills
Ability to analyze financial documents such as P&L statements and balance sheets
Experience in scheduling and labor cost management
Bilingual in English and Spanish
Excellent organizational and communication skills

Job Duties

Serve as a point of contact for all BOH staff, vendors, and services
Work with FOH managers to maintain high quality of product and guest experience
Perform daily and periodic health and safety inspections in and around the kitchen and restaurant
Open and close the restaurant ensuring all employees complete tasks efficiently
Complete daily food receiving process including inspection and storage of proteins, produce, dairy, and other food items
Place orders and organize invoices ensuring charges align with food cost targets
Lead by example working the line during key times, recruit and teach culinary organization
Maintain high quality standards with attention to detail
Coach and critique all BOH staff
Analyze financial documents including Investor Reports, Profit & Loss details, and Balance Sheets
Create, post, and adjust hourly staff schedules to ensure labor costs align with budgeted labor

Job Location

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