Sous Chef - Fine Dining

Job Description

Job Description

Benefits:

• Bonuses (quarterly) based on restaurant performance
• Bonus (annual) based on individual performance
• Short-Term & Long Term Disability Insurance
• Medical/Dental/Vision Insurance
• Paid Parking
• 401(k) matching
• Employee discounts
• Flexible schedule
• Paid time off

801 Chophouse Tyson's Corner is hiring for a Sous Chef!

This is a full-time, restaurant management position that assists with overseeing the kitchen operations of a high-end chophouse in Tyson's Corner, Virginia.  The ideal candidate is a detail-oriented, highly motivated professional chef with a strong sense of hospitality, excellent communication and interpersonal skills, and a true passion for fine service, food and wine.

Total Compensation : 801 Restaurant Group offers a competitive compensation package.  Sous Chef receives an annual base salary - estimated range of $65,000 to $75,000 per year (depending on experience) - plus is eligible to participate in the Management Bonus program, with combined quarterly bonuses and annual bonus estimated in the range of $10,000 - $15,000 (depending on restaurant / individual performance).  

Position Requirements/Desired Experience for Sous Chef:  
 

• Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment. 
• At least 5 years working in the kitchen of an upscale or fine dining restaurant. 
• Ability to work all stations on the line. 
• Ability to draw upon invention, imagination, and originality in creating new dishes and menu items
• Complete understanding/ proficiency in restaurant accounting & financials, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc.
• Ability to remain calm, professional and use good judgment under pressure.  
• Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team 
• Ability to handle knives, operate kitchen equipment, work with high heat/open flame
• Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards
• Coordinate food orders to support timely / efficient delivery to each table.
• Meet special guest requests while ensuring same high-quality standards
• Ability to effectively communicate with both FOH & BOH teams in loud environment 
• Must be available to work any day of the week (Mon-Sun), including nights, weekends & some holidays
• Regular, predictable and reliable attendance

Physical requirements include, but are not limited to:  

• Physical ability to work on your feet, alertly, for extended periods of time
• Continuous use of hands and arms
• Continuous bending, reaching & twisting 
• Physical ability to frequently lift up to 50lbs
• Ability to squat, kneel, and climb