Jr. Sous Chef (La Grande Boucherie)

Job Description

Job Description

Job Title : Jr. Sous Chef

Department : BOH

Location : La Grande Boucherie – Washington, DC

Reports To : Chef de Cuisine

General Description

La Grande Boucherie is seeking a driven and detail-oriented Jr. Sous Chef to join our culinary leadership team in DC. The Jr. Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, ensuring consistency in execution, quality, and service standards. This role combines hands-on cooking with leadership responsibilities, with an emphasis on training, compliance, and operational excellence.

Responsibilities

Support the Chef de Cuisine and Executive Chef in menu development, recipe creation, and costing.

Maintain awareness of budgetary goals, tracking food and labor costs, and identifying causes for variances.

Oversee daily prep, production, and service to ensure timely, high-quality execution.

Conduct line checks, maintain DOH compliance, and uphold sanitation standards.

Train, supervise, and mentor kitchen staff; assist in new hire onboarding and performance management.

Manage product ordering, receiving, and vendor relationships to ensure accuracy and quality.

Assist in creating schedules for BOH staff to optimize resources and maintain service flow.

Review and verify staff time punches, address attendance issues, and document coaching conversations.

Partner with FOH to ensure seamless guest experiences and provide staff food knowledge training.

Support event execution, BEO preparation, and collaboration with the management team.

Ensure safe work practices, investigate incidents, and maintain a professional, organized work environment.

Essential Functions

Able to lift 30+ lbs and stand / walk for extended periods.

Strong leadership and communication skills, able to perform well under pressure.

Professional presentation and adherence to company grooming standards.

Proficiency in Microsoft Office and kitchen management systems.

Flexible schedule, able to work nights, weekends, and holidays as business requires.

Work Experience Requirements

Minimum 2+ years of culinary experience , preferably in a Lead Cook role or higher, within a fine dining or comparable high-volume concept.

Education & Certifications

High school diploma or GED required.

Valid DC Certified Food Protection Manager (CFPM) card.

Additional certifications (ABCA Manager card, DOH Food Protection Certificate) preferred.

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