Sous Chef

Sous Chef
Full-Time, Exempt

General Description:

The high-volume Mount Vernon Inn Restaurant is seeking a creative and motivated full-time Sous Chef to join our talented kitchen. Successful candidates will have excellent communication skills with knowledge of several cooking methods, ingredients, equipment, and processes. With oversight from the Executive Chef, the Sous Chef will act as the second in command in the kitchen, following the Executive Chef’s specifications and guidelines for food quality and presentation and ensure that the kitchen operates in an efficient and timely manner that meets MVLA’s quality of standards.

Between $45,000 and $60,000 dependent on skills and experience.

40 hours/week, including evenings, holidays and weekends

• Assist in the preparation and design of all food and drink menus
• Produce high-quality plates with excellent design and taste
• Ensure the kitchen operates in an efficient and timely way that meets MVLA quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situations
  
  Maintain a positive and professional approach with coworkers
• A knowledge of scheduling and time management is essential to being successful in the position.
• Follow strict guidelines for food preparation, recipe standards, and plate presentation
• Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with organization standards and health code regulations
• Train and supervise kitchen personnel to ensure all policies, standards, and food recipes are adhered to and followed
• Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business
• Work directly with the catering team to ensure every guest’s culinary experience is unique and follows the Food and Beverage Mission Statement: “A culinary experience George Washington would be proud of”...
• Work directly with other Mount Vernon departments to ensure guests have a unique farm‑to‑table experience while visiting
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation
• Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction

• Minimum of 5 years as a Sous Chef with hands‑on catering and banquet experience
• Previous experience with managing food and labor costs
• Must be able to meet timelines and handle stressful situations in a fast‑paced environment
• Weekends, evenings, and holidays are required
• Must be organized, detail‑oriented, and flexible
• English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable
• Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs
• Must be able to stand/walk for extended periods of time on varying surfaces

Use of MS Office suite {Word, Excel, etc.…} POS systems, email, and timekeeping/HRIS systems are essential to this job function; proficiency with these programs is required.

• 403(b) Retirement plan with employer matching
• Employee recognition at 5 years of service
• Monthly employee events
• Employee referral program
• On‑site Library
• Discount on Public Event Tickets
• Discount in the Mount Vernon Shops
• Discount at the Mount Vernon Inn and Food Court Pavilion
• Free Parking
• Health, Vision, and Dental insurance
• Short Term Disability, Long Term Disability, and Life Insurance
• Paid leave for Sick Time, Vacation and Holidays
• Flexible spending accounts for medical care

Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences, and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law.

Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.