To apply, by submitting a cover letter with you resume answering the following: "How many people have you managed in a kitchen? What kind of restaurants? What is most important when managing a kitchen? Explain your process when it comes to cleanliness, safety, and following recipes as well. Please include professional references with your application.
Applications without cover letter, resume, professional references will be rejected.
Who we are:
Established in 2008, Ben's Next Door (BND) is a family-owned and operated restaurant and bar on U St in Northwest, Washington DC. As a black-owned establishment, it’s our goal to deliver a warm, welcoming, familiar, and communal vibe to all guests. We exist to provide our customers with a hospitable hyper-local experience of "fun dining" worth coming back for time and time again. Competitice salary, quarterly bonus and benefits offered.
Appropriately named, it's adjacent to our original concept, Ben's Chili Bowl. While Ben's Chili Bowl has stood the test of time on U St; we love, appreciate, and acknowledge our community for holding us up in their hearts, minds, and prayers. We thank them for positively carrying the name far and wide - by sharing our blessing of being able to be a food destination for the last 60+ years in Washington, DC. In a world that doesn't seem to slow down often enough to gather dust or allow proper time to savor a moment - we exist to honor that legacy and tradition at Ben's Next Door - while still striving to progress into the future. We exist to be a backdrop for your memories where you don't have to set up, cook, bartend, or do the dishes.
The Position:
Bens Next Door is seeking a committed, proactive Sous Chef who would enjoy work in an exciting, fast-paced environment. The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Sous Chef is responsible for staff scheduling and discipline, when necessary.
What's on your plate:
- Prepares food to specifications before and during operations.
- Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
- Ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.
- Ensure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
- Keeping tabs on food cost, waste, and employee hours, doing your best to optimize profit for their company and create the best dining experience possible for customers.
- Handle day to day inventory prepped food, dry goods, and cooked foods and supplies.
- Create and maintain scheduling of staff
- Ensures proper food temperatures are maintained and food is stored correctly.
- Performs opening, closing and side work duties as instructed and according proper guidelines.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
- Follows and upholds all health codes and sanitation regulations.
- Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
Ingredients you will bring to the table:
- Minimum two years of formal culinary/quantity foodservice management training or commensurate experience; minimum two years of culinary preparation experience
- 2 years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities
- Ability to manage and motivate a staff
- Ability to stand for duration of shift which may exceed 8 hours.
- Ability to lift up to 50lbs
- Excellent communication skills
- Fully understand and embody BND can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
- Demonstrated experience with decision making and process improvement
To apply, by submitting a cover letter with you resume answering the following: "How many people have you managed in a kitchen? What kind of restaurants? What is most important when managing a kitchen? Explain your process when it comes to cleanliness, safety, and following recipes as well. Please include professional references with your application.
Applications without cover letter, resume, professional references will be rejected.
Note: The job description is not intended to be all-inclusive. Employees may perform other related duties as required to meet the ongoing needs of the organization.
Job Type: Full-time
Pay: $70,000.00 - $90,000.00 per year
Benefits:
- Food provided
- Health insurance
- Paid time off
Shift:
- 8 hour shift
- Day shift
- Night shift
Supplemental Pay:
Application Question(s):
- References are extremely important for this position. Have you provided 3 professional references and attached them to your resume? This includes both phone and email. No references will disqualify your application.
Experience:
- Culinary experience: 4 years (Required)
Work Location: In person
