Sous Chef

Washington, DC
Oct 13, 2021
Oct 15, 2021
Food Service, Chef
Full Time
COMPANY INFO As we reopen our doors and position our company for future growth, we are looking for team members who will be excited to join a group of high- energy hospitality pros that truly embrace the Joie de Vivre (joy of living). We foster a work environment of mutual respect while providing an extensive training and development program for all employees. FIG & OLIVE is a company that believes in our team and in return we strive every day to be a company our team can believe in. As a chef- driven concept we have established a foundation of genuine ingredients, deep respect for flavor, and an ambiance that celebrates the love of life and culture synonymous to the French Riviera. We are passionate about the cuisine and lifestyle of the French Riviera, and are looking for a team who shares that passion. These ideals have paved the way for 16 years of success in the restaurant industry. We offer a competitive benefits package which includes: competitive salary, bonus eligibility, health, dental, vision, Life and AD&D, 401(k), 3+ weeks of paid time off and monthly cell phone reimbursement up-to $50. PURPOSE Ensure that all food production workers are performing their duties as prescribed by the quality standards established by the Chef de Cuisine Assists the Chef de Cuisine to ensure continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products. RESPONSIBILITIES & DUTIES Completes quality control line check for each meal period Overlooks kitchen preparation of all stations and the production of all food Verifies all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees Assists with training of kitchen personnel as well as food services staff Sets-up and ensures kitchen stations are ready to serve prior to service Maintains high standards of quality and appearance of all food prepared and served Complies with all sanitation standards (temperature logs, HACCP review, sanitation walkthroughs etc.) Carries out Data entry of inventory, purchases/ invoices Daily high cost inventory Manages labor costs, food purchasing and utilization to maximize cost efficiencies Ensures cleanliness and high sanitation standards are maintained at all times Organizes and maintains stock rooms and walk-in refrigerators Understands and complies with all company policies and procedures regarding safety, security, emergencies and energy MINIMUM QUALIFICATIONS & REQUIREMENTS Minimum 3-4 years in a fast-paced kitchen, fine dining high-volume restaurant Demonstrated strong leadership and teamwork skills and abilities Excellent communication skills both written and verbal French cooking cuisine skill sets preferred Advanced computer skills (Microsoft Office, payroll etc.) Must be able to stand for 9 to 10+ hours Must be able to lift 50 pounds Reliable and predictable attendance Food Handlers Card / ServSafe Certification College degree/Culinary school degree preferred, but not necessary Must have working computer knowledge (Microsoft Excel, Outlook etc.) The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.