Executive Sous Chef at Capital Restaurant Resources Washington DC

Executive Sous Chef job at Capital Restaurant Resources. Washington DC. Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. Our clients range from free-standing restaurants to upscale hotel chains, with a combined total of more than 1,000 outlets across the country, featuring fine dining, upscale, and casual menus. Our grassroots approach to recruiting has led to many successful relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining locations. Our connections can and will lead to opportunities in the front and back‑of‑the‑house, both here and nationally, that you will not be able to find anywhere else. Job Competencies Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service 2‑3 years’ experience as a Sous Chef preferably in a high‑volume, fine dining restaurant Great verbal and written communication skills Think and act creatively to provide guests with exceptional service and value Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production Disciplined and firm about standards of performance, yet fair and personable in developing employees Duties & Responsibilities Directs kitchen staff in food handling practices, food preparation and production, and delivery Inventories prepared foods and determines portion sizes and cooking “specs” for all menu items Assists in monthly inventories: counting, weighing, recording and extending food items in storage Monitors, prints out computer reports daily to review and control kitchen labor costs Delegates food preparation assignments to kitchen line Checks quality of all prepared foods by taste, temperature, portioning and appearanceDemonstrates food preparation assignments to kitchen line personnel Expedites food order from kitchen stations to dining rooms Conducts menu class for each meal period Writes and presents Performance Appraisals to cooks and other line personnel Trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils and machinery; assigns and enforces weekly operational goals for kitchen staff Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system Walks and inspects the facility, the equipment and machinery in compliance with safety, health and sanitation regulations; directs and assists personnel to correct any safety or health hazards; set maintenance schedule for complete repairs of kitchen equipment and machinery Compensation & Benefits Best-in-class classroom & on‑premises training program Paid Time Office, Sick Pay & Extended Medical Leave Benefits Medical, Dental & Vision Insurance Free Shift Meal Limitless opportunities for career growth and advancement Merit‑based recognition and rewards 401k with generous match 70‑90K annual salary range (BOE) Capital Restaurant Resources is an Equal Opportunity Vendor to Equal Opportunity Employers. CRR trusts that all aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. #J-18808-Ljbffr Itlearn360