The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the daily operations of the RSVP kitchen. Additional responsibilities include overseeing daily production, staff management and training, recipe development, production and supervision of off-premise events in accordance with RSVP guidelines and standards.
Responsibilities:
● Be highly creative!
● Oversee and actively participate in the prep production for all menu items as directed by Executive Chef and Sous Chefs.
● Ensure that all prep is completed to specifications to ensure success in other
departments.
● Manage off-site Catering events.
● Confidently and promptly resolve issues such as incorrect orders or incorrect menu
items with internal departments.
● Assist the Executive Chef in managing the overall kitchen staff, to include selection,
training, and supervising of daily work assignments. Act as a coach and mentor;
managing performance by setting objectives, providing ongoing performance feedback
and administering corrective action when needed.
● Monitor and train kitchen staff in proper sanitation procedures.
● Oversee daily production from each kitchen station to ensure proper presentation and
preparation to event guidelines. Conduct regular station check-ins and random food
tastings.
Job Type: Full-time
Pay: $65,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Ability to commute/relocate:
- Fairfax, VA 22031: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Culinary experience: 4 years (Preferred)
- Cooking: 5 years (Preferred)
Work Location: In person
