New Opening Sous Chef

2 years

Ecco, a new restaurant group from James Beard award winning Chef Spike Gjerde, is assembling a kitchen team for an exciting new project.

This is an excellent opportunity for a culinary professional interested in:

• Working with the best ingredients grown in the Mid-Atlantic

• Working to high standards & quality of work

• Working in a professional environment, modeling respect, and reliability.

Expectations: Ability to successfully lead services for the restaurant. Included but not limited to; breakfast, lunch, dinner, & events. Create & delegate prep lists, inventories, ordering, and receiving of products. Full-time salaried position starting at

Responsibilities:

• Representing our approach:
• Represent with integrity the work of our growers, watermen, and producers, as well as of our butchers, cooks, bakers, bartenders, and baristas. Strive to represent our approach, our producers, and our mission as truly as possible through genuine empathy and sincere efforts in operations and service.
• Lead by example by expressing enthusiasm for the full range of what we have to serve from this region.

• Managing the kitchen:
• Work with the FOH management to ensure the best guest experience, including your contributions such as management of ticket times, care for modifications and allergies, and education of FOH staff, including a daily menu meeting.
• Continuously look for opportunities to improve the kitchen, including development of cooks on your team, increased efficiency in service, and an experience that drives guests to return.
• Create consistency in quality; monitor, coach, correct, and motivate the kitchen staff; enforce adherence to uniforms, hygiene, and policies. Ensure proper mise en place and menu item preparation by the entire team.
• Maintain cleanliness and enforce proper food handling. This includes but is not limited to heating, holding, cooling, storage, labeling, dating, vacuum sealing, and general cleaning.
• Ensure overall kitchen organization, including but not limited to dry storage, walk-ins line, dish, and storage areas. Create a culture of care for our space and tools, with a team focused on cleanliness and organization as part of our daily practice.
• Lead by example. Apply gentle pressure to the staff during service to make sure service runs as efficiently as possible.
• Work at least 5 full days a week; Understand that your schedule may change with the needs of the business.

• Success of the business:
• Act in the business's best interest to ensure its continued growth and success.
• Collaborate with fellow management in the front and back of the house to create new successes in daily service and our financial business.
• Be committed to the opportunities of daily service, private dining, and involvement in our community.
• Meet or exceed goals for top line revenue.
• Adhere to all policies as provided by HR regarding staff disciplinary action, onboarding, anti-discrimination, harassment, ethical behavior, and any other policy defined in the Foodshed Handbook or otherwise.
• In dealing with vendors and other companies with whom we work, be an advocate for our business.

• Administrative responsibilities:
• Attend manager meetings without exception.
• Document all incidents, injuries, disciplinary action, and other issues according to the requirements of the business. Be consistent with all documentation and adhere to all policies, as provided, regarding hiring, onboarding, ethical behavior, conduct, performance, anti-discrimination, anti-harassment, and any other Foodshed policy defined in the Foodshed Handbook or otherwise.
• Respond to all emails from all other managers, staff, and directors in a timely manner.
• Help to establish and hold the team accountable for individual duties.

• Qualifications:
• 2+ years of experience as a sous chef or management experience equivalent
• Experience training team members
• Ability to adapt and be flexible while maintaining a professional demeanor
• Understanding of labor and food costs and how to work with management to reduce costs
• Experience working with locally sourced food preferred
• ServSafe certified
• Dependable and motivated to learn, with excellent communication skills.
• Proficiency in Microsoft Office/Google Suite

Compensation: Salary ($58,000.00 - $70,000.00)

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

Leadership

Team Management

Communication

Problem Solving

Time Management

Customer Service Orientation

Attention to Detail

Organizational Skills

Adaptability

Collaboration

Empathy

Efficiency Improvement

Training and Development

Integrity

Culinary Knowledge

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