Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. Our clients range from free-standing restaurants to upscale hotel chains, with a combined total of more than 1,000 outlets across the country, featuring fine dining, upscale, and casual menus. Our grassroots approach to recruiting has led to many successful relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining locations. Our connections can and will lead to opportunities in the front and back-of-the-house, both here and nationally, that you will not be able to find anywhere else.
Role: Sous Chef
Organization: Well known brewery
Compensation: $52,000-$60,000 BOE
Duties & Responsibilities:
Directs kitchen staff in food handling practices, food preparation and production, and delivery
Inventories prepared foods and determines portion sizes and cooking “specs” for all menu items
Assists in monthly inventories: counting, weighing, recording and extending food items in storage
Monitors, prints out computer reports daily to review and control kitchen labor costs
Delegates food preparation assignments to kitchen line
Checks quality of all prepared foods by taste, temperature, portioning and appearance
Demonstrates food preparation assignments to kitchen line personnel
Expedites food order from kitchen stations to dining rooms
Trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils and machinery
Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system
Walks and inspects the facility, the equipment, and machinery in compliance with safety, health, and sanitation regulations
Capital Restaurant Resources is an Equal Opportunity Vendor to Equal Opportunity Employers. CRR trusts that all aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
