Junior Sous Chef

Overview:  

As a leader of the back of house operations, works with the property team to communicate, drive, and measure productivity, and effectiveness in achieving the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster Bar Dupont Circle, while adhering to all JLRG guidelines and policies.  

Specifics:  

• Effectively executes the Hank's Oyster Bar Menu- working between all stations of Hank's Oyster Bar, including our seasonal pop-up: Back Door Tacos
• Responsible for the continual training of all BOH employees
• Assists in training and coaching all prep cooks and dishwashers 
• Ensures all food certifications are complete and current
• Monitors, manages, and accounts for all purchases and products 
• Assists with monthly inventories
• Assists with daily orders 
• Ensures deliveries are properly stored in a timely matter 
• Maintains organization and proper labeling in the walk ins and dry storage daily
• Ensures kitchen is clean and food stored properly at the end of service
• Ensures menu items are being executed to spec and JLRG standards
• Oversees production in accordance with core recipes & daily prep sheet
• Execute daily prep items, as needed
• Assist in the timely set-up of the line for service
• Assists with family meal
• Supervises the opening and closing of the restaurant
• Ensures flawless execution of private events in conjunction with FOH team 
• Communicate daily and thoroughly using daily logs
• Communicate any needs/issues to the Executive Chef
• Other duties as assigned by restaurant leadership

The ideal candidate should possess, at a minimum, the following:

•  Strong culinary skills with experience in a high-volume environment
• Some financial knowledge, including p&l management, budgets, and inventory
• Proven leadership skills with a focus on team development
• 2 years as a senior line cook or similar position