SOUS CHEF (H/F) ET VOILA

Contrat de travail de droit local Washington DC, USA
Restaurant : ET VOILA DC

SECOND DE CUISINE - H/F -

We are seeking a talented and passionate Sous Chef to join our culinary team. The Sous Chef will assist the Executive Chef in managing daily kitchen operations, ensuring food quality and consistency, maintaining kitchen hygiene, and supervising kitchen staff. This is an excellent opportunity for a dedicated culinary professional looking to advance their career in a fast-paced and creative environment.

Key Responsibilities:
Kitchen Operations & Food Preparation
• Assist in planning and directing food preparation in the kitchen.
• Supervise and coordinate activities of kitchen staff to ensure efficient workflow.
• Ensure that all dishes meet the restaurant's quality and presentation standards.
• Oversee portion control and minimize food waste.
• Monitor and adjust food production according to executive Chef
• Open and Closing the restaurant according to schedule.
Team Leadership & Staff Management
• Lead and support kitchen staff, ensuring clear communication and teamwork.
• Schedule shifts and assign duties to ensure adequate staffing.
• Train new kitchen employees on cooking techniques and recipes.
• Assign tasks and oversee food prep stations for smooth service execution.
• Maintain discipline and professionalism among kitchen staff.
• Step in to cover duties in the absence of the Executive Chef.
Menu Development & Recipe Execution
• Assist in developing new menu items and seasonal specials with Executive Chef
• Ensure adherence to standardized recipes and portion sizes.


Inventory & Cost Control
• Monitor stock levels and coordinate with Executive Chef.
• Manage inventory to minimize waste and control food costs.
• Ensure proper storage, labeling, and rotation of ingredients (FIFO method).
• Organizing arrival for delivery of Supply to proper location.
Food Safety & Hygiene Compliance
• Enforce health, hygiene, and food safety standards (HACCP, local regulations).
• Ensure all kitchen equipment and workstations are sanitized and well-maintained.
• Train staff on proper food handling, storage, and safety protocols.
Collaboration with Management
• Work closely with the Executive Chef to improve kitchen efficiency.
• Assist in planning for special events, catering, and seasonal promotions.
• Provide feedback on kitchen performance and suggest improvements.

Qualifications:
• A minimum of 5 years a Sous Chef or similar role in a high-volume kitchen.
• To meet the J-1 trainee requirements, participants must have a degree or professional certificate in culinary field from a foreign recognized post-secondary academic institution* and at least one year of prior related full-time work experience in your occupational field outside the United States or five years of work experience outside the United States in the desired training field
• Strong knowledge of food safety, sanitation, and health regulations.
• Excellent communication and leadership skills.
• Ability to work efficiently under pressure and multitask.
• Passion for food, innovation, and delivering exceptional dining experiences.
• Prove English language proficiency

Qualifications:
• A minimum of 5 years a Sous Chef or similar role in a high-volume kitchen.
• To meet the J-1 trainee requirements, participants must have a degree or professional certificate in culinary field from a foreign recognized post-secondary academic institution* and at least one year of prior related full-time work experience in your occupational field outside the United States or five years of work experience outside the United States in the desired training field
• Strong knowledge of food safety, sanitation, and health regulations.
• Excellent communication and leadership skills.
• Ability to work efficiently under pressure and multitask.
• Passion for food, innovation, and delivering exceptional dining experiences.
• Prove English language proficiency

Qualifications:
• A minimum of 5 years a Sous Chef or similar role in a high-volume kitchen.
• To meet the J-1 trainee requirements, participants must have a degree or professional certificate in culinary field from a foreign recognized post-secondary academic institution* and at least one year of prior related full-time work experience in your occupational field outside the United States or five years of work experience outside the United States in the desired training field
• Strong knowledge of food safety, sanitation, and health regulations.
• Excellent communication and leadership skills.
• Ability to work efficiently under pressure and multitask.
• Passion for food, innovation, and delivering exceptional dining experiences.
• Prove English language proficiency