Junior Sous Chef

About the Role
An exciting opportunity has become available for a skilled and creative Junior Sous Chef to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience.

Position Overview
The Junior Sous Chef will be responsible to plan, prep, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards, recipes, and plating guide specifications. They will direct, train, and monitor performance of cooks, in addition to maintain organization, cleanliness, and sanitation of work areas and equipment. This role will support the department head on their days off and split shifts.

Principal (Essential) Duties

1. Responsible for the preparation, cooking, and presentation of dishes from assigned station.
2. Communicates frequently to the Sous Chef (or upward as necessary) as to supplies and inventory of supplies.
3. Maintain and strictly abide by state sanitation/health regulations and club requirements.
4. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
5. Meet with Sous Chef (or upward as necessary) to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
6. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies and maintain throughout the shift.
7. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
8. Prepare all menu items following recipes and yield guides, according to department standards.
9. Maintain proper storage procedures as specified by Health Department and club requirements.
10. Minimize waste and maintain controls to attain forecasted food cost.
11. Complete opening and closing duties (which include but are not limited to):
    1. Set up and break down workstation with required mise en place, tools, equipment and supplies according to standards.
    2. Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
    3. Check production schedule and pars.
    4. Establish priority items for the day.
    5. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
12. Provide training and oversight to direct cooks; monitor performance of assigned staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

1. Certification of culinary training or apprenticeship or at least 3 years’ experience as a cook in a luxury establishment.
2. Proven cooking experience, including experience in a similar position.
3. 1+ years’ of supervisory experience in a luxury establishment, including delegation and training of others.
4. Ability to satisfactorily communicate in job-related English.
5. Understanding of food and safety and sanitation practices.
6. Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
7. Ability to work varied shift and flexible schedule in a hot, humid, and nosey environment.