Vacancy : Sous Chef
Company Name : Little Beet Table
Company Location : 5471 Wisconsin Ave, Chevy Chase, MD 20815
***WE ARE HIRING IMMEDIATELY!***How We’re Caring for Our Teams: We understand the needs of job seekers have changed within the last year due to a global pandemic and a myriad of other events. To live a life full of opportunity means that during unprecedented times we have to step up to the plate to serve YOU. Here’s what we can offer:Competitive CompensationWork Life Balance – We want you to work hard and play hard!Free LBT food during working hours50% discount at our sister brand Little BeetYou get paid weekly!Diversity & Inclusion WorkshopsRobust individual development plans & Opportunities to grow within companySafe sanitized working environmentsMedical, Dental, Vision BenefitsSous Chef Expectations: The Sous Chef effectively and efficiently manages the kitchen within the policies and guidelines of the company to ensure guest satisfaction, profit maximization and development of high performing kitchen staff. Sous Chefs will have the overall responsibility for directing the daily operations of the kitchen, ensuring compliance with company standards in all areas of operation, including product preparation, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of kitchen staff, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.Sous Chef Essential Duties and Responsibilities: Master of Kitchen Prep, procedures, portioning, and timingWorking stations during shifts when required on the scheduleWorking the necessary hours accustomed in the kitchenEnsures food quality at all timesEnsures accuracy of all recipes and kitchen training toolsControl inventories of food, paper products, beverages, and equipment while reporting shortages to applicable members of managementEnsure accuracy of all food, beverage and paper ordersEnsure accuracy of all inventoriesFood, beverage, and paper cost managementRecruit and interview new kitchen staffKitchen SchedulingWork alongside the time on the line as necessaryMaintains fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standardsEnsures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are metMaintain city department of health standards and having all the necessary documentation to work in a food-service establishmentAssists profit & loss, by following cash control/security procedures, maintaining inventory, managing laborManage Food and Labor Costs, keeping them to the level specified by management.Conducts performance appraisals, takes disciplinary action, motivates and trainsEnsures maintenance of equipment, facility, and grounds through the use of a preventative maintenance programEnsures a safe working and customer experience environment by facilitating safe work behaviors of the teamOther duties as assigned by Chef De Cuisine and/or General ManagerJob Type: Full-timeBenefits:401(k)Dental insuranceEmployee assistance programEmployee discountFlexible scheduleFood providedHealth insuranceLife insurancePaid time offPet insuranceReferral programVision insurancePhysical Setting:BarCasual dining restaurantFine dining restaurantSchedule:HolidaysMonday to FridayWeekend availabilityExperience:Cooking: 2 years (Required)Work Location: One location
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