Sous Chef

Washington, DC 20004

Job Function: Food & Beverage & Lodging Job Number: JN -022023-104267 Salary: $60,000 - $70,000 Experience Level: Management / Assistant Managers

Job Description

Our multi-unit concept group is known for excellent food quality and impeccable guest service in a trendy setting. We' re seeking a high-volume Sous Chef that is curious about ingredients and being good to people. Are you ready to take your career to the next level? Please apply!

Sous Chef Requirements:
  • 2+ years experience in upscale to fine-dining concepts
  • $6 million or more in annual sales
  • Experience leading up to 20 team members
  • Must be hands-on and have the ability to motivate, mentor and coach the team

Sous Chef Benefits:
  • Bonus - which is attainable!
  • Great health plans to choose from
  • Vacation time
  • Growth opportunities

Additional Information

At Goodwin Recruiting we are committed to our core values. We take our value, Dedicated to Diversity & Inclusion, very seriously and will never discriminate against a candidate or client based on any protected classes. Our clients seek qualified candidates, and that is what we deliver. A person's age, gender, race, sexual orientation, gender identity, national origin, veteran or disability status, or arrest or conviction record has no bearing on whether he, she, or they are able to do the job. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

Recruiter Managing this Job

Michael Garcia
Senior Recruiter

Michael Garcia is a Food & Beverage professional with over twenty years of experience in legal and health compliance, mentorship, team building, human resources, financials, and overall operations of the restaurant business. He has successfully helped companies, both independent and corporate, to expand concepts and stores, and streamline operations. His past successes have been leading by example, allowing his teams to grow careers, building meaningful relationships, and collaborating.

Michael began his career at fourteen years old, selling decorated cakes from birthdays to weddings. Realizing his passion, he decided to move to San Francisco and enrolled in the Pastry Arts program at the prestigious California Culinary Academy. Michael worked his way up in high-volume and popular concepts from line cook to Executive Chef in casual to fine dining concepts. Michael has also been a Director of Operations and General Manager; he has worn every hat and always has the best interest of the business.

Michael is native to California and has lived and worked in San Francisco, San Diego County, and currently resides in West Los Angeles. He and his wife recently brought into this world their first child, Sophie Garcia. As a family, they enjoy entertaining at home (pre-Covid), hiking, finding new restaurants, experimenting with new recipes, and binge-watching The Office and What We Do In The Shadows.

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