Executive Sous Chef - Work with Celebrity Chef

Patrice & Associates
Oxon Hill, MD
Jun 13, 2017
Jun 21, 2017
Food Service, Chef
Full Time
Currently interviewing for Restaurant Executive Sous Chefs - Fine Casual Dining for multiple concepts in some of the largest and busiest restaurants in downtown DC, the Wharf area, and National Harbor. A unique opportunity to work with a high profile Celebrity Chef - published many Cookbooks!Salary to $75,00075% Paid Benefit PackageA trendy harbor restaurant seeks a talented Executive Sous Chef with experience designing and preparing high-end southern cuisine. We're looking for a creative individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist the Celebrity Chef in both culinary and administrative tasks while communicating with the Assistant Kitchen Manager and General Manager. We're looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skill and high energy to this exciting opportunity.Responsibilities of an Executive Sous Chef working with a Celebrity Chef Create schedules for kitchen staff to ensure optimum resource management and speed of service Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu Ensure all staff members adhere to culinary standards and regulations Respond to customer inquiries and concerns personally Design new menu choices based on seasonal ingredients and customer demand Track, record and replenish inventory as needed Cross-train kitchen staff on multiple stations Assist lead chef with pricing menu items 5+ years' culinary experience in a high-volume, full-service restaurant Four-year degree or culinary school completion Experience preparing Southern cuisine Knowledge of best practices for training kitchen staff and implementing kitchen procedures High level of creativity and reliability Flexible schedule required Familiarity with menu costing procedures