ABOUT US:
● Just named #5 best new restaurant in DC Area
● A positive, supportive, and inclusive friendly work environment
● Competitive salary
● Comprehensive benefits plans for full-time salaried employees, including medical, dental, & vision insurance
● Free meals compensation during work hours & 50% discount at all other times
● Multicultural work environment
● Family-owned small business which allows for a lot of input from the management team and ease to shift things
● We’re a small business that works closely with our management team to ensure they are supported in every aspect of the job
ABOUT YOU:
● You are confident in building and leading a strong team
● You are confident in your customer service skills and training a team to exceed expectations of guests
● You exemplify the highest standards of honesty and integrity
● You are willing to go above and beyond to please guests
● You are highly confident in your abilities and are detail-oriented
● You are a team player and have excellent communication skills
● You are hands on and always lending a hand to staff
● You genuinely get joy out of making people happy and can have fun while working, inspiring your team to have a positive attitude
● You have a love and passion for the hospitality industry
● You work well with straight shooters and like honest conversations
● You care about creating a warm and loving work environment while at the same time have high standards of excellence
● You are always looking for ways to better/improve/streamline operations
● Takes pride in his/her appearance in regards to being the representative of the restaurant. At all times presenting as clean & professional in accordance to company standards/dress code
JOB DETAILS
Job Title: SOUS CHEF
Job Type: Full-Time
Salary: $60-$70k, DOE
Schedule/Hours:
- 50-55 hours per week, depending on need, with goal to work 50 hrs/week but flexibility to work later hours on busy unexpected shifts
- Manager works 50 hrs, regardless of holidays (schedule will be moved around on holiday weeks to account for days off) unless there are 2 days in a week where the restaurant is closed
- Flexibility in schedule required for launching restaurant expansion with willingness to chip in where the need is to ensure smooth opening
SCHEDULE: PM SHIFTS/CLOSING SOUS CHEF
Qualifications:
● Bilingual in Spanish and English (Required)
Benefits:
● 2 weeks of PTO, 1 day accrued for every month worked for a total of 12 days.
● Health Insurance, Vision, & Dental Insurance
● Free Meals during shifts, 50% off when dining outside of with with family/friends
● Sick Pay: Pursuant to Maryland law
Job Description: We are looking for a Sous Chef to help lead the kitchen team, alongside the Chef de Cuisine, while on shift, in the expansion of Cielo Rojo. They will report to the Chef de Cuisine. You will motivate our staff to consistently uphold restaurant standards of sanitation, safety, and food presentation/quality. Sous Chef responsibilities include maintaining the restaurant’s food presentation standards, watching labor % goals for the kitchen and sending staff home on slow shifts, restaurant profitability, quality control, and upholding kitchen standards of organization, sanitation and safety. You will ensure efficient restaurant kitchen operations, as well as maintain high production, productivity, quality, and food standards. To be successful in this role, you’ll need to be dedicated to excellence and precision in food standards. Sous Chef will be responsible for placing orders for food and kitchen materials/needs as well as supporting staffing needs including: training and employee performance logging & shift recaps (via Hotschedules logbook/Slack) and giving constructive criticism to staff below them, when necessary. Communication will be essential in this role as the Sous Chef is the middle person between kitchen staff, other Sous Chefs, Chef de Cuisine & Owners. They are expected to communicate any staff issues/concerns to their manager or the management team in a timely manner in order to address these things quickly. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment by remaining patient and calm. Ultimately, you will ensure our kitchen runs smoothly and so that customers have pleasant dining experiences while bringing up any concerns to your manager in order to make staff feel supported. You will work closely with new hires to ensure proper training and communicate with the Chef de Cuisine or General Manager any needs for the kitchen during day to day operations.
Activities & Responsibilities:
● Promote, work, and act in a manner consistent with the mission of Cielo Rojo: “WHERE LOVE IS SHARED BY CELEBRATING THE BEAUTY OF MEXICAN FOOD & MEZCAL”
● Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
● Monitor and maintain compliance with health and fire regulations regarding kitchen service.
● Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
● Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
● Write shift recaps within management logbook
● Flag urgent/pressing matters to your direct supervisor via phone call or email (depending on relevance or urgency of the matter)
● Investigate and resolve complaints regarding food quality, service, or accommodations.
● Ensure that all kitchen products are received in correct unit count and condition (by overseeing staff) and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
● Review performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement with mgmt team.
● Checking delivery contents to verify product quality and quantity for BOH when relevant
● Maintain equipment inventories, and keep inventory records.
● Schedule staff hours and assign duties relevant to upholding kitchen standards.
● Keeping item availability communicated with FOH mgmt so that it is updated on all platforms
● Support kitchen staff during busy periods by hopping on the line and supporting where help is needed.
● Keep records required by government agencies regarding sanitation or food subsidies.
● Do daily line checks to ensure all food is to par on quality, flavor standards.
● Report and give feedback to prep team staff if items are not up to standard needs to adjust salt/acid etc. as well as to ensure it is fixed in a timely manner.
● Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions alongside owner and Chef de Cuisine.
● Work with the Chef de Cuisine & General Manager to create performance evaluations for Kitchen Staff every year. ( Do check in’s every 6 months and as needed)
● Be knowledgeable of restaurant policies regarding personnel
● Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
● Continually strive to develop staff in all areas of professional development.
● Order and purchase necessary kitchen equipment and supplies
● Review work procedures and operational problems to determine ways to improve service, performance, or safety.
● Assess staffing needs and report to Owner and Chef de Cuisine the needs of the restaurant.
● Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Job Type: Full-time
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- Day shift
- Morning shift
Weekly day range:
- Every weekend
- Monday to Friday
Work setting:
- Casual dining restaurant
- Fine dining restaurant
Application Question(s):
- Do you speak Spanish?
- How many years experience do you have as a Sous Chef?
- Are you available to be an opening Sous Chef/work early morning hours ?
Language:
Work Location: In person