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    Sous Chef - Washington, United States - District Winery

    District Winery
    District Winery Washington, United States

    1 day ago

    Default job background
    Full time
    Description

    District Winery—Sous Chef

    District Winery is a people and purpose driven organization. We believe our team is our biggest asset and the key to our success. We pride ourselves in providing an unforgettable guest experience where expertly crafted wines, outstanding food, and unprecedented hospitality come together. The District Winery team is fueled by an unrelenting passion for food and wine, a commitment to quality, integrity and excellence, and a desire to constantly learn, grow and thrive.

    District Winery is searching for team members who are committed to the art of hospitality and want to share in our love for food, wine, and events by creating memorable experiences for our guests. We value kindness, curiosity, positivity, creativity, and an excellent work ethic. If you share our passion for people, good food, and great wine, then we want you to join our team

    POSITION SUMMARY

    The District Winery Sous Chef can and will hire, train, supervise and actively participate in all the food production areas of the kitchen, but with particular emphasis on the management of daily events and restaurant production. All tasks will be performed to the defined standards of FBH in order to maintain high standards of quality in terms of food produced and management / direction provided to our teams.

    TASKS AND RESPONSIBILITIES:

    Essential functions of the position include but are not limited to:

    • Participates in production of all food items necessary for operation
    • Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on work station
    • Hires, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to produce quality products
    • Monitors to ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products freshness.
    • Assigns in detail, specific duties to all employees under supervision of Sous Chef for efficient operation of kitchen and service
    • Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed
    • Performs other duties as required, i.e. special orders, buffet presentation
    • Supervises daily cleaning, inventorying of walk-in and reach-in boxes
    • Thorough knowledge of hot and cold food preparation
    • Good working knowledge of accepted sanitation standards and Health codes
    • Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
    • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
    • Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
    • Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
    • Ability to own opportunities and strive to make department better
    • Ability to own mistakes, take corrective action, and move on
    • Ability to share victories with the employees that got us there.
    • Position is 50hr minimum work week with normally 2 days off however guest demands dictate true schedule.
    • Maintain reasonable labor costs based on Executive chef's instruction
    • Maintain Reasonable food cost based on Executive chef's instruction
    • Ability to maintain and INSPIRE teams including outside of specific departments

    EDUCATION & EXPERIENCE:

    • At least 3 years of related progressive supervisory / management experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field with some banquet experience. Some formal technical training relative to this position is required
    • Kitchen Spanish is a plus but not required

    PHYSICAL REQUIREMENTS:

    • Flexible and long hours are sometimes required.
    • Medium work - Exerting up to 50 pounds of force occasionally, and /or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
    • Ability to stand for the entire shift.

    LICENSES

    • Ability to obtain any required license

    CERTIFICATES

    Ability to obtain any required certificate, such as:

    • CPR/1st Aid Certification preferred
    • Annual Health Certificate as required by law
    • Good conduct certificate required
    • Food Safety certification preferred serve safe or equivalent

    GROOMING / UNIFORMS

    All employees must maintain a neat, clean and well-groomed appearance, according to FBH grooming code. Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.


    Compensation

    • $65K-$70K annually

    District Winery provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

    This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.



    More detail about District Winery part of First Batch Hospitality, please visit
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