Sous Chef job Southern Mexican restaurant Washington D.C.

Sous Chef job upscale Mexican restaurant Washington, D.C. 

  • Salary $60K + health insurance and $2,500 allowance for relaocation.
  •  Cuisine is Southern Mexican Oaxacan. Click link for definition of this cuisine Read MORE
  • this is a Michelin Recommended restaurant – (not starred)
  • read the MENU by clicking on this link.
  • prefer candidates from Upscale Mexican restaurants. Client will train you in Oaxacan cuisine

BE SURE to read the Job Decription below before ypu apply.

To APPLY eMail your Resume to Mexican Chef Recruiter Emmanuel Plaza emmanuelsplaza@gmail.com Tel. 312-940-3808 or, Washington, D.C. Chef recruiter Modris Reinbergs modris@gmail.com Mobile 310-691-2586 or, Latin Chef Recruiter Guada Costillas guada.costillas@gmail.com

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JOB DESCRIPTION

ABOUT ESPITA MEZCALERIA

Espita Mezcaleria is Washington, DC's premier southern Mexican restaurant and mezcal bar. The kitchen is
anchored by our fresh masa program, where we grind heirloom Oaxacan corn for all our masa products,
including the best tortillas in the DMV area. The menu at Espita revolves around tacos, moles, ceviches,
and salsas. Our bar is an award winning high volume cocktail bar focused entirely on agave spirits featuring
a rotating list of over 100 mezcals.

Espita Mezcaleria is located in DC's Shaw neighborhood, frequently referred to as DC's best dining
neighborhood. It was awarded "2.5 Stars – Good/Excellent" by the Washington Post, and voted 2016 Bar of
the Year by Eater's readers. It has been on numerous national top ten lists for Best Mexican restaurant in
the country.

Espita Mezcaleria has 74 dining room seats, 48 patio seats, 10 dining rail seats, and 16 bar stools. It is
located at 1250 9th Street NW on the Corner of 9th and N Streets NW.

SOUS CHEF POSITION ESPITA

The Espita Sous Chef will be responsible for managing the kitchen and back of house personnel with
regards to Espita operations and will ensure the quality and consistency in production of all output. This
position will oversee the proper handling and storage of all food items in accordance with health department
and property standards. They will manage food and labor costs as well as develop menu items for Espita. In
addition to daily back of house management, the Sous Chef will work as part of the restaurant management
team to build sales and the business. The position requires excellent communication and team management
skills, professional appearance and the ability to maintain the highest of culinary standards.

ESSENTIAL FUNCTIONS

 Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly
communicating and reinforcing standards and procedures to all employees. Ensure all hiring
practices, employee disciplinary actions, and expectations of employees are in accordance with the
Federal, state and local laws. Confirm employees have all required certifications. Meet with the
Executive Chef to review equipment needs, cleaning schedule/project status, Health/Safety and
sanitation follow up.

 Record keeping and administration including invoices, inventory, and employee paperwork.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and
forecasted labor costs, adjusting schedules throughout the week to meet business demands.
Responsible for the purchasing and management of food and labor related to Espita.

 Directs staffing, training, and evaluation of kitchen employees in accordance with policies and
procedures to provide ongoing development and correct any deficiencies. Fosters and promotes a
cooperative work climate, maximizing productivity and employee morale. Maintains a clean and
safe work environment.

 Work with the various front of house teams to ensure service standards are met by providing front
of house staff with knowledge of menu, ingredients and preparation methods. Demonstrate positive
interpersonal skills with guests and staff.

 Ensure all food and beverage products meet company standards and specifications. Ongoing
development of Espita menus and recipes. Knowledgeable of food trends and continuously self-
educates on dynamic industry trends.

Other

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules
to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and
meetings is required.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination
of the following supportive functions, with the percentage of time performing each function to be solely
determined by the manager based upon the particular requirements of the business:

 Participate as a team player with other key team members.

 Provide constructive feedback to all departments including culinary, operations, and sales and
marketing staff.

 Be a leader and role model to all employees.

 Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and
demonstrate that he or she can perform the essential functions of the job, with or without reasonable
accommodation, using some other combination of knowledge, skills, and abilities:

Specific Tasks

 Responsible for adherence to all operating policies set forth by Espita.

 Responsible for the successful achievement of all financial, quality and service goals for the organization.

 Represents Espita as a liaison with the community surrounding the entire development, developing and
maintaining good public relations for the purposes of developing business in the entire DUI group, as well as
maintaining an excellent reputation as an employer.

 Monitors and ensures the highest service standards possible throughout the organization. Ensures guest
and employee satisfaction.

 Interacts from time to time with the customers to provide welcoming, friendly service and to solicit/receive
feedback on quality of food and service.

 Ensures the physical maintenance of the catering facilities, finishes, fixtures and equipment

 Oversees and directs all kitchen staff activities, ongoing training and personnel issues.

 Meets with Executive Chef regularly, both in group meetings and individually, to discuss kitchen operations
and to set and monitor achievement status of organizational goals.

 Monitors kitchen operations and assists in supervising private functions.

 Performs management reviews for the kitchen staff.

 Directly responsible to support and maintain management and employee morale and motivation. Supervises
all employee-related policies.

 Ability to multitask, work in a fast paced and high-volume environment and maintain a personable
demeanor.

 Exceptional organizational, customer service, communication, teamwork and interpersonal skills.

 Experience in vendor, food, and cost management as well as strong business acumen.

 Strong coaching and development skills as well as the ability to lead and mentor a team.

 Ability to work all kitchen stations.

 Ability to read, write and speak fluent English.

QUALIFICATION STANDARDS

Education:

Culinary degree and pedigree preferred.

Experience:

A minimum of five years of experience in a similar position at a fast paced, high volume, fine dining
restaurant, or catering facility. At least three years of prior Sous Chef experience in an established, high
quality operation.

Licenses or Certificates:

ServSafe/Food Handlers certification.

Grooming:

All employees must maintain a neat, clean and well-groomed appearance per Espita Mezcaleria’s standards.

Other:

Spanish fluency is much preferred.

Physical Demands:

 Most work tasks are performed indoors. Temperature is generally moderate and controlled by the property’s
environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and
kitchens (+110°F), possibly for one hour or more.

 Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the
working day. This includes travelling to and from meetings and may include air travel. Length of time of
these tasks may vary from day to day and task to task.

 Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

 Must be able to exert well-paced ability to reach other departments on a timely basis.

 Must be able to lift up to 30 lbs. occasionally.

 Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability
and visual acuity.

 Talking and hearing occur continuously in the process of communicating with guests, supervisors
and subordinates.

 Vision occurs continuously with the most common visual functions being those of near vision and depth
perception.

 Requires manual dexterity to use and operate all necessary equipment.

end of Sous Chef job upscale Southern Mexican cuisine restaurant Washington, D.C..