Sous Chef

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    "region": "VA",
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    "description_html": "<p>Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.</p><p><u>Responsibilities:</u></p><ul><li>Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience</li><li>Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision</li><li>Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen</li><li>Handle volume and stress with poise and finesse</li><li>Organize and manage the expo process in the kitchen</li><li>Uphold the standard of high-quality food above all else</li><li>Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate</li></ul><p><u>Skills:</u></p><ul><li>Share the passion for food, wine and the guest experience</li><li>Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours</li><li>Excellent time manageability skills</li><li>Active listening and learning skills</li><li>Ability to teach techniques and strategies to those under you</li><li>Basic computer skills for menu building</li></ul><p><u>Working Conditions</u></p><ul><li>Be able to withstand the pressure and strain of working in close quarters</li><li>Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise</li><li>Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion</li><li>Work with hot, cold, and hazardous equipment</li></ul><p><u>Education/Experience:</u></p><ul><li>1-3 years of high volume kitchen experience</li><li>Culinary degree preferred</li></ul>",
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