Sous Chef

3 years

Doho is a new restaurant concept opening mid-August in the Mount Airy neighborhood and we are looking for a sous chef to help lead our small, close-knit kitchen staff. Our cuisine will be seasonally driven, with a heavy emphasis on local ingredients and flavors inspired by Central and South America, southeast Asia, Korea, and Japan. The ideal candidate would be a team player who is ambitious, self-motivated, and willing to learn. At least three years in a fine dining environment and full time availability are required, experience in a Michelin starred or James Beard awarded kitchen would be preferred. We have a great deal of passion for sustainability, so any previous experience in closed loop or total utilization cooking is a plus.

Responsibilities

• Overseeing the preparation, cooking, and presentation of each dish on our constantly evolving menu
• Assisting the chef de cuisine in all aspects of kitchen management
• Contributing to the menu design and dish creation process
• Managing the day-to-day care of equipment, tools, and stations
• Upholding the kitchen staff to all health code regulations
• Creating and maintaining daily prep lists
• Managing labor and food costs, product levels, and weekly inventories

Compensation: Salary ($60,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k

Leadership

Creativity

Attention to Detail

Time Management

Collaboration

Problem Solving

Adaptability

Communication

Organizational Skills

Knowledge of Health and Safety Regulations

Inventory Management

Cost Control

Culinary Innovation

Sustainability Practices

Mentorship

Fish Butchery

Advanced Knife Skills

Pasta Production

Pickling

Fermenting

Meat Butchery

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