Sous Chef

SOUS CHEFSalary Range: $85K-$100K/YROur Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.BENEFITS + PERKS:Competitive payMedical, dental, vision, EAP, and life insuranceVoluntary benefits: short-term disability and accident insurancePaid time offEmployee wellness initiatives, including access to our company massage therapist (DMV only)Monthly dining creditRelocation assistanceProfessional career development and education benefitsFree online mental health therapy (unlimited text messaging and two optional 30-minute live video therapy sessions per month) through our partner, TalkSpace, for all employees and their immediate family membersWHAT OUR SOUS CHEFS DO:Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employeesIdentify, address, and document individual employee performance problemsInteract with, direct, and supervise culinary employees on a daily basis in accordance with company standardsTrain and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machineryAssign and enforce operational goals for kitchen staffUnderstand and follow our food allergy procedures and special orders/dietary restrictionsAssist in inventory counts and ensure accurate inventoryAssign production duties to all kitchen staffAssist in scheduling employeesMeet daily with appropriate Manager/Chef to coordinate and ensure production standardsTrain and develop key employees for growth, advancement, and promotionBecome proficient in all stations within the kitchenExpedite food orders from kitchen stations to dining roomsModel and ensure kitchen employees understand and adhere to sanitation and safety guidelinesWHAT YOU NEED TO BE A SOUS CHEF:Experience managing in high-volume restaurants, with a minimum of three years preferredStrong understanding of restaurant operationsPassion for hospitalityAbility to lead a teamCapable of identifying problems and determining accurate solutions on each shiftLove for all things food and beverageCaring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellenceAble to speak, read, write, and understand the primary language(s) used in the workplaceAble to read and follow a recipeAbility to work on your feet for eight hours or more a day in a confined area with fluctuating temperaturesCapable of lifting up to 50 pounds, as neededContinuous bending, stooping, reaching, twisting, and use of hands and armsMay be exposed to allergens such as nuts, seeds, soy, shellfish, and dairyFarmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer-owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never-ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.

Created: 2025-01-09