What are the responsibilities and job description for the Sous Chef position at Lapis Bistro?
The Popal Group is a growing family-driven boutique hospitality group setting the standard for DC dining through ambitious restaurant concepts. We are currently seeking an experienced Sous Chef to join the team at Lapis and help lead our kitchen staff during service.
Lapis is a modern Afghan Bistro in the heart of Adams Morgan. At Lapis, we serve homestyle dishes cooked with local, seasonal ingredients. We capture our legacy through a variety of family recipes passed down from generations.
Responsibilities:
- Oversee and supervise kitchen staff
- Assist Executive Chef with menu planning, inventory, and management of supplies
- Ensure all invoices are accounted for, accurate, and turned into the accounting department on time.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas and equipment. Compliance with operational standards, company policies, federal, state, local laws, and ordinances
- Enforce consistency in high quality of food preparation standards
- Assist kitchen staff with food prep and creation
- Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups
- Delegate as appropriate to develop back of house staff and meet clearly defined goals and objectives
- Manage staffing levels to control labor costs
- Inspects the cleanliness and working condition of all tools, equipment and supplies
- Ensure that sanitation standards are upheld as set forth by local, state, and federal regulations
- Assist and ensure the line is set-up for service
- Maintains an adequate inventory level for food products and supplies
- Performs other duties as assigned by the Executive Chef
- Participate in pre-shift meetings: specials, 86’d items, and/or menu changes
Requirements and Qualifications:
- 3 years of experience working in restaurant kitchens
- 1 years as a Kitchen Manager or Sous Chef
- Experience in market pricing and business sense to maximize profitability
- Requires verbal, reading, and written communication skills
- Food Handler Certification preferred
- Ability to lead/manage others, to inspire staff and deliver constructive feedback
- Knowledge of professional cooking principles, current applicable food codes and other relevant safety regulations
- Private dining and banquet experience a plus
- Bi-lingual (English/Spanish) a plus
- Strong computer skills (Microsoft Office Suite, Microsoft Teams, TOAST)
- Weekend and evening availability
Salary : $50 - $60