Catering Sous Chef (Sommelier and Chef Jobs: Restaurants)

  District Winery

  Washington, District of Columbia

The Catering Sous Chef reports to the Chef de Cuisine and is responsible for aiding in planning, implementing, directing and maintaining food programs and back of house operations for our premiere wedding and corporate event venue. The Catering Sous Chef must ensure that all goals are met while complying with local and federal health requirements.  In addition, the Catering Sous Chef is responsible for the training and management of back of house event personnel, always trying to ensure optimal staff utilization.

Responsibilities

• Work with owners and executive staff to maintain a high standard of food and service and to ensure that food business operates as per upper management’s vision and standards
• Oversee day-to-day kitchen operations for all aspects of food production
  • Assist with the development of menus while working with event team and upper management for suggestions and needs
  • Conduct on-going staff tastings
  • Consistently execute and oversee production of menu
  • Maintain recipe files
  • Oversee food purchases and inventory control
• Manage back of house personnel, including full-time and freelance cooks, ensuring they comply with management protocols
  • Provide culinary leadership to staff
  • Consistently execute and oversee production of menu
  • Oversee portion control and food presentation
  • Expedite and manage back of house staff during key events
• Communicate regularly with Event Managers on upcoming events
  • Meet with private event clients during the sales phase if deemed necessary by Director of Sales
  • Conduct food tastings for private event clients
  • Review upcoming events to ensure menu and timeline are accurate
  • Coordinate menu changes as needed (allergies, dietary restrictions, etc.)
  • Ensure excellent and consistent customer experience for events
• Responsible for maintaining back of house compliance with Department of Health standards. 
  • Conduct regular food safety walkthroughs

Requirements

• At least 5 years professional fine dining kitchen experience 
• Extensive experience with wedding and corporate catering
• Excellent management and delegation skills
• Positive and constructive attitude during service and able to maintain composure and lead through example
• Must be able to provide examples and explanations of how administrative duties (scheduling, prep sheets, order sheets) are built and maintained
• Keep a clean and orderly kitchen
• Hold Washington DC Food Manager’s License

Other Information

• Compensation: Competitive salary and benefits
• Start Date: July 2017

How To Apply

Please send resume and personalized cover letter in PDF format to

[email protected]

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