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Executive Sous Chef

New restaurant opening in National Harbor is seeking applicants for Executive Sous Chef.
This position is responsible for various duties as outlined by the Chef to include, but not limited to, working and expediting the line, ordering and receiving goods, implementing menus, training & managing employees, cost of sales, quality control, stocks, sauces, butchering, desserts, prep lists, and maintenance of clean and safe work stations.
This is a truly amazing opportunity to get in with a group on the ground floor.
Our group is made up of some of the industry's top executives that have decided to open their own company.
Job requirements:
At least 3 years of prior Sous Chef level experience in a high-volume environment Strong communication skills Ability to work calmly and productively under pressure Ability to lead and teach a culinary team Work 50+ hours per week which will include nights, weekends and holidays Must have reliable transportation Servesafe certification a plus

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