Benefits: - Health insurance
- Vision insurance
- 401(k)
- Dental insurance
Job OverviewThe Executive Sous Chef will be at the forefront of the Adams Morgan culinary program. You will lead a talented team of chefs and kitchen staff, fostering a collaborative and inspiring environment that pushes the boundaries of culinary excellence.
Because of the fluctuating demands of the company's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Essential Functions & Responsibilities:1. Crafting innovative and seasonally inspired menus that showcase the finest local and global ingredients.
2. Collaborating with the Culinary Partners and supporting managers to create a culture of compelling stories, and activations that highlight culinary experiences.
3. Develop signature dishes that not only become synonymous with Line DC's reputation but complement our beverage program.
4. Conduct regular menu tastings with the team to refine recipes and ensure consistency.
5. Research and incorporate new flavor profiles, cooking techniques, and global influences while maintaining the core identity of the restaurant's cuisine.
6. Overseeing all aspects of the kitchen, including menu costing, inventory management, and ensuring the highest standards of food quality, safety, and presentation.
7. Implement and enforce strict quality control measures to ensure every dish meets the highest standards of freshness, taste, and presentation.
8. Oversee kitchen equipment maintenance and ensure a safe and clean working environment that meets all health and safety regulations.
9. Delegate tasks effectively, empowering the team to take ownership and contribute their talents.
10. Schedule and lead pre-service briefings to ensure clear communication and seamless kitchen operations.
11. Providing mentorship, coaching, and professional development for your culinary team, fostering a culture of creativity, collaboration, and mutual respect.
12. Analyze sales data and menu performance to identify areas for cost-optimization and menu adjustments.
13. Develop strategies to minimize food waste and maximize efficiency in kitchen operations.
14. Work collaboratively with the Culinary Partners and supporting management on pricing strategies and menu profitability.
15. Cultivating strong relationships with purveyors and distributors to source the freshest, most sustainable ingredients available.
16. Scheduling of all BOH management team.
17. Collaborate with the property team for P&L preparation as well as speak to all culinary metrics on the monthly calls.
18. Responsible for maintaining labor cost in line with budget expectations.
19. Aid in the recruitment and training of all BOH managers and hourly staff.
20. Ensure applicable health and safety standards are understood and applied in the conduct of all work activities. Be familiar with OSHA requirements.
21. Adhere to all standards of operations, policies and procedures, and manuals.
Knowledge, Requirements and Skills1. Must have a minimum of three (3) or more years' experience as an Executive Sous Chef for a full-service hotel with experience in Banquets and Catering as well.
2. High school degree or equivalent required.
3. A strong commitment to using seasonal, local, sustainable, and high-quality ingredients.
4. Impeccable leadership skills with the ability to motivate, inspire, and develop a talented culinary team.
5. Excellent communication and interpersonal skills, fostering strong relationships with staff, vendors, and guests.
6. A strong understanding of the DC culinary market and connection to the community, local farmers and fellow culinary leaders.
7. A passion for creating exceptional dining experiences that exceed guest expectations.
8. Strong work ethic, attention to detail, and commitment to the highest standards of quality and service.
9. Must have and maintain the Washington, DC Department of Health Manager's Food Handler's Certificate.
10. Strong ability in using MS Office (MS Excel and MS PowerPoint) and Outlook as well.
11. Must be able to work flexible and extended hours
12. Excellent reading, writing and oral proficiency in the English Language
Working Conditions/Environment1. The noise level in the work environment is usually moderate.
2. The person having this responsibility may have to lift up to 20lbs on an occasional basis.
3. The person having this position may have to sit for eight (8) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for one (1) hour per day.
4. The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Compensation & BenefitsWe offer competitive wages and benefits while fostering diverse and inclusive work experience.
Benefit Summary:- Medical/Dental/Vision /Short Term Disability- eligible 1st day of the month following hire date
- Employee Assistance Program
- 401(k)- company matches 50 cents on the dollar up to the lesser of 3% of annual salary or $3,000
- Pet Insurance
- Paid Time Off
- 10 Holidays
- Complimentary Daily Meals
Compensation: $90,000.00 - $100,000.00 per year
