Corsica Wine Bar
2 days ago Be among the first 25 applicants
Description
Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises kitchen staff, monitors hygiene and food safety standards, and maintains the highest quality of food and presentation from kitchen to table. Responsibilities
Commit to passionately, intensely, uncompromisingly humble hospitality and high‑quality guest experience Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen Handle volume and stress with poise and finesse Organize and manage the expo process in the kitchen Uphold the standard of high‑quality food above all else Skills
Share the passion for food, wine and the guest experience Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, ensuring their standards are as high as ours Excellent time‑manageability skills Active listening and learning skills Ability to teach techniques and strategies to those under you Basic computer skills for menu building Working Conditions
Be able to withstand the pressure and strain of working in close quarters Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment Education / Experience
1-3 years of high volume kitchen experience Culinary degree preferred Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Management and Manufacturing Reston, VA $50,000.00-$60,000.00 2 weeks ago
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Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises kitchen staff, monitors hygiene and food safety standards, and maintains the highest quality of food and presentation from kitchen to table. Responsibilities
Commit to passionately, intensely, uncompromisingly humble hospitality and high‑quality guest experience Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen Handle volume and stress with poise and finesse Organize and manage the expo process in the kitchen Uphold the standard of high‑quality food above all else Skills
Share the passion for food, wine and the guest experience Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, ensuring their standards are as high as ours Excellent time‑manageability skills Active listening and learning skills Ability to teach techniques and strategies to those under you Basic computer skills for menu building Working Conditions
Be able to withstand the pressure and strain of working in close quarters Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and hazardous equipment Education / Experience
1-3 years of high volume kitchen experience Culinary degree preferred Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Management and Manufacturing Reston, VA $50,000.00-$60,000.00 2 weeks ago
#J-18808-Ljbffr