Salamander Washington DC
Overview
Join to apply for the
Dōgon Sous Chef
role at
Salamander Washington DC . We are seeking a talented Sous Chef to join Dōgon. We are elated to partner with renowned Chef Kwame Onwuachi. He is returning to the nation's capital to bring a bold and imaginative restaurant concept to Salamander Washington DC. The Sous Chef will train, supervise and work with all culinary staff in order to prepare, present food according to restaurant and service standards. We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
Compensation
Salamander Washington DC provided pay range: Base pay range
$75,000.00/yr - $80,000.00/yr . Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Responsibilities
Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise Dōgon kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for cost and quality. Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. Maintain vacation schedule for proper staffing. Report any equipment in need of repair to chef and engineering for service. Perform other duties as necessary and assigned, such as VIP parties and staff meetings.
Education/Experience
High school or equivalent education required. Minimum of two years of culinary school preferred. 3 to 5 years of culinary experience in a fine dining restaurant.
Work Environment
The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear. The employee must be able to lift and move up to 25 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Ability to handle knives, pots, and other kitchen items; lift and carry up to 50 pounds; operate kitchen equipment. Ability to demonstrate culinary techniques, plate presentations, and safety and sanitation practices. Ability to create and dismantle displays up to 8 feet high, including ice carvings. Commitment to safety, sanitation, and teamwork in a fast-paced environment.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management
Industries
Hospitality
Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
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Join to apply for the
Dōgon Sous Chef
role at
Salamander Washington DC . We are seeking a talented Sous Chef to join Dōgon. We are elated to partner with renowned Chef Kwame Onwuachi. He is returning to the nation's capital to bring a bold and imaginative restaurant concept to Salamander Washington DC. The Sous Chef will train, supervise and work with all culinary staff in order to prepare, present food according to restaurant and service standards. We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
Compensation
Salamander Washington DC provided pay range: Base pay range
$75,000.00/yr - $80,000.00/yr . Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Responsibilities
Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise Dōgon kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for cost and quality. Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. Maintain vacation schedule for proper staffing. Report any equipment in need of repair to chef and engineering for service. Perform other duties as necessary and assigned, such as VIP parties and staff meetings.
Education/Experience
High school or equivalent education required. Minimum of two years of culinary school preferred. 3 to 5 years of culinary experience in a fine dining restaurant.
Work Environment
The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear. The employee must be able to lift and move up to 25 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Ability to handle knives, pots, and other kitchen items; lift and carry up to 50 pounds; operate kitchen equipment. Ability to demonstrate culinary techniques, plate presentations, and safety and sanitation practices. Ability to create and dismantle displays up to 8 feet high, including ice carvings. Commitment to safety, sanitation, and teamwork in a fast-paced environment.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management
Industries
Hospitality
Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
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