Sous Chef

Sous Chef Pisco y Nazca Ceviche Gastrobar - 3.4 Reston, VA Job Details Full-time $60,000 - $65,000 a year 11 hours ago Benefits Paid holidays Disability insurance Health insurance Dental insurance 401(k) Paid time off 401(k) 4% Match Vision insurance 401(k) matching Flexible schedule Referral program Food provided Paid sick time Qualifications Cooking Team management Staff training Computer skills Kitchen management Training & development Delegation Kitchen stations Full Job Description Pisco Y Nazca Ceviche Gastrobar is Hiring!

What we can offer you:

Competitive Salary:

$60k -65K + Bonus Grow with us! We will open two more restaurants this year. We offer a growth and development plan for strong employees called the Passport Program. Dinner every month! Enjoy $100 monthly credit to enjoy at any of our 16 restaurants Managers work 50 hours and are compensated if they must stay longer. Health benefits. 3 weeks and 4 days of paid vacations per year. Paid sick days. Paid holidays. 401k with up to 4% company match. Pisco Y Nazca Ceviche Gastrobar "Pisco y Nazca." a popular saying in Peru, translates into having fun in a social environment encompassing exceptional cocktails. The vision behind Pisco Y Nazca Ceviche Gastrobar, is one of a lively place serving bold-flavored dishes, unique cocktails and a vast selection of national and international beers inspired by top restaurants in Peru. Pisco Y Nazca Ceviche Gastrobar is seeking a full-time Sous Chef to join our dynamic team at our Reston, VA Location. This is primarily a supervisory and support role where you will be assisting the Chef Partner in menu planning, maintaining food service inventories, and upholding food service standards. This position reports directly to the Managing Partner. We need leaders who enjoy coaching and teaching their staff to produce exceptional dining experiences and strong financial results. We deliver high standards of service, quality and pride in all that we do. If you share our passion for hospitality, we encourage you to apply!

Primary Responsibilities:

Comply with Standards of Service and assists in assuring the same from all kitchen employees Assists in managing day-to-day operations of the kitchen, coordinate food production schedules, and ensure highest level of food quality, taste, and presentation Participate in actual food preparation, produce food of consistently high quality, taste, and presentation and expedite during peak meal periods as needed Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant, and steward employees on how to handle leftover food items Ensures that all kitchen employees consistently adhere to uniform, grooming, and appearance standards Establish goals for the kitchen; anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities Establish and require strict adherence to health department and sanitation and food handling guidelines Must participate in daily food line check and tastings for new menu items. In conjunction with the Executive Chef, ensure adherence to recipes and product specifications; train kitchen staff on all menus Chefs must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems Chefs will need to order food, supplies, or beverages and adhere to PARs and business levels Conduct regular inspections of the entire kitchen/dishwashing areas and coolers, and promptly act to correct deficiencies found during inspection.

Requirements:

Must have 3-5 years of experience Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs BS degree in Culinary science or related certificate (Preferred)

Background Check and Drug Testing:

Upon receipt of an offer of employment, candidates must complete a criminal background check and a required drug testing within 72 hours. All testing will be conducted by a licensed independent medical laboratory, which will follow testing standards in accordance with state law. Benefits 19 PTO days per year, accrued on a monthly basis; 3 paid holidays per year, all restaurants will be closed in observance of the following holidays: Independence Day, Thanksgiving Day and Christmas Day Upon date of hire you are eligible for 5 sick days per year; CRG shows its commitment to our Team Member's work-life balance with a five-day work week; CRG contributes to Team Member Medical Plans; Additional insurance plans are available to our Team Members such as - Dental, Vision, Life, Cancer, Critical Illness, and Disability Insurance; Comp card worth $100.00 monthly that may be used for food and non-alcoholic beverage purchases when you dine at any Bulla, Pisco y Nazca, and Beehive Kitchen Restaurant, as outlined in the Employee Handbook.

Job Type:

Full-time Pay:

$60,000.00 - $65,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Vision insurance

Shift:

10 hour shift Application Question(s): What are your salary expectations?

Experience:

Kitchen management: 3 years (Required)

Work Location:

In person