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Sous Chef

Sous Chef

Mina GroupWashington, DC, US
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Bourbon Steak, Washington’s most popular steakhouse.

Chic, modern and visually striking, this award-winning steakhouse features American classics with an haute cuisine twist.

Bourbon Steak's creator, Michael Mina, and his team have designed distinctive lunch and fine dining dinner menus to suit the rhythm of the city, with a focus on seasonal ingredients, as well as natural, organic and hormone free cuts of beef and line-caught seafood. https :

  • / / www.fourseasons.com / washington / dining / restaurants / bourbon_steak / About the location : Located at the entrance of Georgetown, steps from world-leading institutions and historic monuments, the hotel is located at the crossroads of DC's social and political hubs.
  • Four Seasons Hotel Washington, DC is a timeless luxury experience where the tenured staff leverage a legacy of intuitive hospitality for high-profile guests, including global leaders and captains of industry.
  • Discover modern luxuries at one of the top private fitness clubs and spas in DC and a culinary destination with Michelin-starred chef Michael Mina.
  • Here Are Some Of The Benefits Our Four Seasons Employees Enjoy; Medical & Vision Insurance – 95% Covered!
  • Dental Insurance – 100% Covered & Pet Insurance!
  • Complimentary Life insurance Short Term Disability Insurance Paid Holidays, Sick, and Vacation Time 401K Retirement Plan Exciting Training and Development Opportunities Continual Personal Education Reimbursement Programs Complimentary Employee Meals COMPLIMENTARY room nights at Four Seasons Hotels around the world And much more!

SUMMARY OF POSITION :

  • Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness.
  • Understand the philosophy of the chef and adheres to all restaurant policies.
  • Mentors & lead junior staff members.
  • Uphold restaurant standards for quality and cleanliness.

    • DUTIES & RESPONSIBILITIES :

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.
  • Assumes 100% responsibility for the quality and integrity of products served.
  • Ensures that all products are received in correct unit, count and condition.
  • Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
  • Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.

    • Responsible for production work to benefit the restaurant :

  • Butchering, Charcuterie, Braises, Stocks and Marinades.
  • Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
  • Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
  • Assists in the management of all kitchen staff, including prep and dishwashers.
  • Participates in ordering, menu development and recipe development.
  • Documents new kitchen recipes in standard corporate format.
  • Work as a member of the team to ensure success in all stations and areas of the restaurant.
  • Fill in where needed on stations to ensure that service standards and efficient operations are met.
  • Maintain a hygienic and safe working environment at all times.
  • Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
  • Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
  • Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
  • Responsible for End of Month Inventory.
  • Be able to work lunch and / or dinner service while supervising daily production needs.

    • QUALIFICATIONS :

  • Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
  • A minimum of 5 years of kitchen preparation and cooking in a fine dining restaurant.
  • Must display the image and positive attitude set forth by the restaurant philosophy.
  • Must be able to communicate clearly, both verbal and written.
  • Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
  • Be able to reach, bend and frequently lift up to 30 pounds.
  • Must have the stamina to work a minimum of 40-50 hours per week.

    • Visa Requirements :

  • Applicants without valid work authorization for the United States will not be considered.
  • If you are a qualified individual with a disability or disabled veteran and need a reasonable accommodation to use or access our online system, please contact our Human Resources Office at 202-944-2071 Four Seasons is an Equal Opportunity, Affirmative Action employer.

    • Minorities, women, veterans, and individuals with disabilities are encouraged to apply.

    To access the 'EEOC is The Law' Information poster please visit this website - https :

  • / / eeoc.gov / sites / default / files / migrated_files / employers / poster_screen_reader_optimized.pdf Powered by JazzHR
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    Sous Chef • Washington, DC, US

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