Wimmer Solutions | Sous Chef | washington

Wimmer Solutions • washington, washington, us • 1m ago

Summary:

This position serves as a Sous Chef under the Head Chef for the principal with primary focus being in Washington, DC with up to 20% travel. In addition to routine regional travel, out of state travel to other residences or support of principal and oversees travel may be required from time to time. Working in close collaboration with the Head Chef and Executive Office, the primary responsibilities include meal preparation for Principals, extended Family and their guests. This position works closely with the Head Chef to develop menu plans, coordinate food preparation, shopping, and maintenance of the kitchen. Responsible for managing all aspects of the kitchen operations in absence of the Chef.

Core Responsibilities:

To perform this job successfully, an individual must be able to perform each responsibility satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the core responsibilities.

Food Preparation

Works with the Head Chef to create and prepare meals that cover a broad spectrum of individual taste for 2-20 people (occasional large parties up to 400).
Collaborate with the Head Chef to carry out day-to-day responsibilities as well as planning for upcoming activities and events.
Coordinates with the Head Chef, when dietary restrictions/ food preferences /allergens are presented by guests/principle
Partners with the Head Chef for menu development, food preparation and cooking to ensure meal quality and customer satisfaction. Maintains an updated food preferences document and is responsible for communicating recipes and preferences to kitchen staff.
Apply a variety of culinary concepts, practices, and procedures, and relies on extensive experience and judgment to plan and accomplish goals.
Follows all safety and health rules for sanitary food handling and kitchen cleanliness.
Assists in cleaning and organization of remote service kitchen(s).
Assist in the furtherment of mignardies, confectionery, bread & dessert programs Service
Hospitality mindset, responsible for crafting and executing the highest standards of meal and beverage table service for family and guests.
Ensures service is consistent and aligned with family and guest preferences
Possess excellent presentation and hospitality skills that can be adapted to the appropriate level for the occasion.
Must be able to execute dinners of parties of 3 solo (full beverage service, meal service & clean up) Shopping
Assists in the purchasing of food (menus, when possible, should be reflective of seasonality & regionality)
Works with Head Chef to organize and stock kitchen.
Collaborate with Head Chef for remote visits of principal
Drives to store for food and supplies.
Keeps all receipts and submit using company SOPS & good practices

Other

Develops and maintains appropriate stock rotation (perishable and non-perishable).
In the absence of the Head Chef, leads and directs the kitchen operations which includes managing and overseeing kitchen contract staff.
Assists Head Chef in the providing of weekend services if/when requested by the principal.
Performs a variety of tasks as required.
Assist in/ perform dinner service when required

Budget Responsibilities:

May be asked to provide insight or collect information for budget activities.

Education:

Bachelor’s degree in related field or an equivalent combination of education and experience.

Experience:

4+ years of culinary related experience, preferably in a commercial kitchen.
Knowledge of Safe Food Handling practices.
Basic understanding of wine, and the ability to taste and pair wines.
Proficiency using the Internet for research.
Knowledge of Microsoft Office, preferred.
Proven safe driving record and possess or be able to secure a valid driver’s license immediately upon hire for occasional work-related errands.

Skills and Abilities:

Must be able to work collegially and collaboratively.
Commitment to superior service.
Creative problem-solver.
Reliable, trustworthy, conscientious.
Ability to maintain confidentiality. Working Conditions:
While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions, wet or humid conditions (non-weather), work near moving mechanical parts, and risk of electrical shock.
The noise level in the work environment is usually moderate.

Physical Demands:

Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Frequently required to stand; walk; sit; talk; hear; use hands/manual dexterity, and fingers to handle or touch/sense, and reach and stretch with hands and arms.
Specific vision abilities required by this job include close vision, distance vision, night vision, color vision, peripheral vision, depth perception and ability to adjust focus.
May be required to climb or balance, crouch, squat, kneel, stoop or crawl.
Required to have a sense of taste and smell.

Travel Requirements:

Domestic and International travel may be required.
Must have the ability to obtain and maintain international travel documents such as a US passport or other equivalent documents.
Coordinates and oversees the initial procurement & sourcing of products for remote estate visits. Leads kitchen production for principle’s return (sandwiches, snacks, etc.) when Head Chef is Traveling so there is no interruption in service.

Expected Hours of Work:

This position requires the availability to work evenings, weekends and holidays.

COMPENSATION AND BENEFITS

Hourly contract rate range of $50.00 to $58.00 based on experience and qualifications, as well as geographical market and business considerations.

Your well-being is important to Wimmer Solutions. All regular, full-time employees working a minimum of 30 hours per week are eligible to participate in the benefits plan. Outside of offering excellent medical, dental, and vision benefits, we also offer the following: