Founding Farmers Restaurant Group
Executive Sous Chef
Founding Farmers Restaurant Group, Washington, District of Columbia, us, 20022
Executive Sous Chef
Our Executive Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Executive Sous Chef is committed to leading our team, assisting in daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.
Benefits + Perks
Health insurance plans available for as low as $130 per month after 30 days of employment
Dental and vision plans offered
Long term disability insurance
401k
Company paid life insurance policy
Paid time off
Discounted shift meal and generous discount when dining as a guest
Employee initiatives, including company massage therapist and discounted gym and yoga membership
Training and career growth opportunities
Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
Free Employee Assistance Program with resources for legal, financial, and life needs
What Our Executive Sous Chefs Do:
Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees
Identify, address, and document individual employee performance problems
Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards
Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
Assign and enforce operational goals for kitchen staff
Understand and follow our food allergy procedures and special orders/dietary restrictions
Assist in inventory counts and ensure accurate inventory
Assign production duties to all kitchen staff
Meet daily with appropriate Manager/Chef to coordinate and ensure production standards
Train and develop key employees for growth, advancement, and promotion
Become proficient in all stations within the kitchen
Expedite food orders from kitchen stations to dining rooms
Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
What You Need to Be an Executive Sous Chef:
Experience managing in high-volume restaurants, with a minimum of three years preferred
Strong understanding of restaurant operations
Passion for hospitality
Ability to lead a team
Capable of identifying problems and determining accurate solutions on each shift
Love for all things food and beverage
Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
Able to speak, read, write, and understand the primary language(s) used in the workplace
Able to read and follow a recipe
Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
Capable of lifting up to 50 pounds, as needed
Continuous bending, stooping, reaching, twisting, and use of hands and arms
May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer‑owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never‑ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.
Seniority level Associate
Employment type Full‑time
Job function Management, Training, and Product Management
Industries Hospitality, Food and Beverage Services, and Restaurants
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Benefits + Perks
Health insurance plans available for as low as $130 per month after 30 days of employment
Dental and vision plans offered
Long term disability insurance
401k
Company paid life insurance policy
Paid time off
Discounted shift meal and generous discount when dining as a guest
Employee initiatives, including company massage therapist and discounted gym and yoga membership
Training and career growth opportunities
Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
Free Employee Assistance Program with resources for legal, financial, and life needs
What Our Executive Sous Chefs Do:
Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees
Identify, address, and document individual employee performance problems
Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards
Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
Assign and enforce operational goals for kitchen staff
Understand and follow our food allergy procedures and special orders/dietary restrictions
Assist in inventory counts and ensure accurate inventory
Assign production duties to all kitchen staff
Meet daily with appropriate Manager/Chef to coordinate and ensure production standards
Train and develop key employees for growth, advancement, and promotion
Become proficient in all stations within the kitchen
Expedite food orders from kitchen stations to dining rooms
Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
What You Need to Be an Executive Sous Chef:
Experience managing in high-volume restaurants, with a minimum of three years preferred
Strong understanding of restaurant operations
Passion for hospitality
Ability to lead a team
Capable of identifying problems and determining accurate solutions on each shift
Love for all things food and beverage
Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
Able to speak, read, write, and understand the primary language(s) used in the workplace
Able to read and follow a recipe
Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
Capable of lifting up to 50 pounds, as needed
Continuous bending, stooping, reaching, twisting, and use of hands and arms
May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer‑owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never‑ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.
Seniority level Associate
Employment type Full‑time
Job function Management, Training, and Product Management
Industries Hospitality, Food and Beverage Services, and Restaurants
#J-18808-Ljbffr