The Chef Agency
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- Pension Plan – 100% company funded retirement plan with full vesting after 3 years
- 401k with a generous match – full vesting immediately
- Achievable and generous quarterly bonus plans
- Flexible schedule with 5 day work week
- Opportunities for rapid career growth and advancement
- Half price for off-duty dining with 1 guest at all our restaurants. (100% complimentary for General Managers and Executive Chefs for up to 3 guests)
- Complimentary Shift Dining
- Parking Benefits
- Best in class Health plan with Medical, Dental, Vision, Life, and Accident Insurance, Long Term Disability, Telemedicine, Wellness Coach, and reduced rates on acupuncture, massage therapy, fitness memberships, and more
- Paid Time Off & Sick Pay
- Paid Medical/Family Leave up to 8 weeks based on jurisdiction
- Jury Leave, Time Off to Vote, and School Activities Leave for DC restaurants only
- Charity Donation Matching Program of up to $4,000 per calendar year
- Assistance Fund for employees in need
- Best-in-class classroom & on-premises training program
- Tuition Reimbursement
- Annual Flu Shots
- Discounts from other Graham Holdings companies, including auto, education, retail, art and more.
QUALIFICATIONS: What we look for in a Sous Chef
- 2-3 years’ experience as a Sous Chef preferably in a high-volume restaurant
- Hardworking, attentive, and hospitality-driven
- Desire to excel and maintain the highest level of service
- Great verbal and written communication skills
- Think and act creatively to provide guests with exceptional service and value
- Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production
- Disciplined and firm about standards of performance, yet fair and personable in developing employees
RESPONSIBILITIES: What you will be doing as a Sous Chef
- Directs kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery
- Inventories prepared foods and determines portion sizes and cooking “specs”
- Assists in monthly inventories
- Delegates food preparation assignments to kitchen team
- Checks quality of all prepared foods by taste, temperature, portioning and appearance
- Demonstrates food preparation assignments to kitchen team
- Expedites food order from kitchen stations to dining rooms
- Trains and develops kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery
- Creates work schedules for prep cooks and dishwashers and enters them into the timekeeping system
- Walks and inspects the facility, the equipment and machinery in compliance with safety, health and sanitation regulations