Sous Chef

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    "heading": "Sous Chef",
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    "description_html": "<div class=\"job_description\">\n\t\t\t\t\t<strong>About the Role</strong><br>An exciting opportunity has become available for a skilled and creative <strong>Sous Chef</strong> to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience.<br><br><strong>Position Overview</strong><br>The <strong>Sous Chef&#160;</strong><span style=\"font-size:11pt;\"><span style=\"font-family:Calibri, sans-serif;\">will be responsible for supervising, training, and inspecting the performance of assigned Kitchen Staff, ensuring that procedures are completed to club standards, while working within the budgeted guidelines. This role will assist where necessary to ensure optimum service, in addition to providing support, training, direction, and focus to support continuous staff success.&#160;</span></span><br><br><strong>Principal (Essential) Duties</strong><ol><li>Ensures that the Kitchen Staff are consistently managed in a professional manner.</li><li>Monitors food quality and consistency using the highest quality and freshest ingredients and strives to enhance the quality and presentation of the food served in the club, events, and in home dining.</li><li style=\"margin-right:5px;text-align:justify;\">Communicates frequently to the management team as to supplies and inventory of supplies.</li><li style=\"margin-right:5px;\">Maintain and strictly abide by state sanitation/health regulations and club requirements.</li><li style=\"margin-right:5px;\">Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.</li><li style=\"margin-right:5px;\">Works with the management team to create recipes for new menu items, scales for appropriate volumes.</li><li style=\"margin-right:5px;\">Reviews daily menus, reviews food and supplies inventory, sets priorities and assigns production and prep tasks to staff.</li><li style=\"margin-right:5px;\">Creativity to create dynamic menu items and specials to elevate the club.</li><li style=\"margin-right:5px;\">Monitors and controls food costs, spoilage and inventory rotation for all kitchens.</li><li style=\"margin-right:5px;\">Maintains clean and organized kitchens and ensures that hygiene standards and safety guidelines are adhered to at all times by all staff.</li><li style=\"margin-right:5px;\">Ensures correct use of all assets to maximize energy conservation.</li></ol><div style=\"margin-right:5px;margin-left:8px;\"><u>Supervisory Responsibilities</u>",
    "description_text": "About the Role\nAn exciting opportunity has become available for a skilled and creative Sous Chef to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience.\n Position Overview\nThe Sous Chef  will be responsible for supervising, training, and inspecting the performance of assigned Kitchen Staff, ensuring that procedures are completed to club standards, while working within the budgeted guidelines. This role will assist where necessary to ensure optimum service, in addition to providing support, training, direction, and focus to support continuous staff success.\n Principal (Essential) Duties Ensures that the Kitchen Staff are consistently managed in a professional manner.\n Monitors food quality and consistency using the highest quality and freshest ingredients and strives to enhance the quality and presentation of the food served in the club, events, and in home dining.\n Communicates frequently to the management team as to supplies and inventory of supplies.\n Maintain and strictly abide by state sanitation/health regulations and club requirements.\n Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.\n Works with the management team to create recipes for new menu items, scales for appropriate volumes.\n Reviews daily menus, reviews food and supplies inventory, sets priorities and assigns production and prep tasks to staff.\n Creativity to create dynamic menu items and specials to elevate the club.\n Monitors and controls food costs, spoilage and inventory rotation for all kitchens.\n Maintains clean and organized kitchens and ensures that hygiene standards and safety guidelines are adhered to at all times by all staff.\n Ensures correct use of all assets to maximize energy conservation.\n Supervisory Responsibilities",
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