Ted's Bulletin
Sous Chef
Ted's Bulletin, Washington, District of Columbia, us, 20022
Ted's Bulletin is a 7-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have three new locations opening in DC and Virginia over the next 15 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers.
The Sous Chef assists in leadership for the BOH operation and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs with the Executive Chef. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture.
Job Duties:
Direct and supervise kitchen employees while executing and maintaining Ted's standards Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met Monitor food quality, food safety/sanitation and minimize waste and control inventory Train and develop kitchen staff while promoting a positive work environment Actively coach and counsel employees to include documentation when appropriate Conduct inventory and handle ordering of product Assist the Executive Chef to Achieve goals for company standards, costs, and labor Responsible for proper food storage and food quality standards including consistency and presentation Understand and follow the food allergy procedure and special orders/restrictions Communicate repair and maintenance needs to designated manager Understand and follow the food allergy procedure and special orders/restrictions Other duties as assigned Qualifications:
1+ years in kitchen management role Excellent working knowledge of sanitation standards Ability to understand and positively impact financials Proven ability to hire, train and lead a diverse workforce Ability to form relationships and communicate respectfully, and effectively with peers, leadership, and workgroup. College Degree or certification in culinary field preferred Must be able to work extended hours when business need necessitate Must be able to stand for extended periods of time and lift up to 100 pounds Benefits:
Competitive Salary and bonus plan Medical, dental and vision insurance 401K Paid Time Off Paid Holiday (Thanksgiving and Christmas) Employee Shift Meal while at work Employee dining discount extended across all brands Health Savings Account Employer paid Life Insurance and Long-Term Disability Insurance Short Term Disability Insurance Employee Assistance Program Job Type: Full-time
Salary: $60,000.00 - $69,000.00 per year
Benefits:
401(k) Health insurance Paid time off Referral program Vision insurance Shift:
10 hour shift Day shift Night shift Supplemental pay types:
Bonus opportunities Weekly day range:
Monday to Friday Weekends as needed Work setting:
Bar Casual dining restaurant
Work Location: In person
The Sous Chef assists in leadership for the BOH operation and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs with the Executive Chef. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture.
Job Duties:
Direct and supervise kitchen employees while executing and maintaining Ted's standards Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met Monitor food quality, food safety/sanitation and minimize waste and control inventory Train and develop kitchen staff while promoting a positive work environment Actively coach and counsel employees to include documentation when appropriate Conduct inventory and handle ordering of product Assist the Executive Chef to Achieve goals for company standards, costs, and labor Responsible for proper food storage and food quality standards including consistency and presentation Understand and follow the food allergy procedure and special orders/restrictions Communicate repair and maintenance needs to designated manager Understand and follow the food allergy procedure and special orders/restrictions Other duties as assigned Qualifications:
1+ years in kitchen management role Excellent working knowledge of sanitation standards Ability to understand and positively impact financials Proven ability to hire, train and lead a diverse workforce Ability to form relationships and communicate respectfully, and effectively with peers, leadership, and workgroup. College Degree or certification in culinary field preferred Must be able to work extended hours when business need necessitate Must be able to stand for extended periods of time and lift up to 100 pounds Benefits:
Competitive Salary and bonus plan Medical, dental and vision insurance 401K Paid Time Off Paid Holiday (Thanksgiving and Christmas) Employee Shift Meal while at work Employee dining discount extended across all brands Health Savings Account Employer paid Life Insurance and Long-Term Disability Insurance Short Term Disability Insurance Employee Assistance Program Job Type: Full-time
Salary: $60,000.00 - $69,000.00 per year
Benefits:
401(k) Health insurance Paid time off Referral program Vision insurance Shift:
10 hour shift Day shift Night shift Supplemental pay types:
Bonus opportunities Weekly day range:
Monday to Friday Weekends as needed Work setting:
Bar Casual dining restaurant
Work Location: In person