Sous Chef

Nina May is an independently owned restaurant and the brainchild of Executive Chef Colin McClimans and General Manager Danilo Simic. McClimans and Simic set out to create a true neighborhood restaurant which focuses on sourcing all its ingredients within 150 miles of the restaurant. Our unique culture is one of the reasons we’ve been listed as a Washingtonian top 100 in 2019. 
 

We offer competitive wages, career progression and professional development!

We are currently looking for a Sous Chef to join our team in Nina May. Sous Chef is responsible for leading the team in the morning in receiving and processing deliveries and prepping all stations for the service. Sous Chef works 8am - 5pm, five days a week and is the leading force behind brunch on Saturday and Sunday. Other responsibilities to the Sous Chef is to oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. The Sous Chef will work closely with the Owner, Executive Chef and General Manager in continuing to uphold and build the business with the best staff, management team, food and service. As a Sous Chef, you will have the chance to work closely with our award-winning Chef - Colin McClimans, who was named Zagat’s 30 under 30 in 2015 for his work in the industry.
 

If you would like to be a part of a growing restaurant group and work with some of the best hospitality and culinary professionals in the city, we would love to meet you! 

What makes you a great candidate:

• Previous management experience in a professional kitchen is a +
• Excellent technical cooking skills and strong eye to details
• Knowledge of seasonal produce and seasonal menu development
• Team oriented leadership with focus on staff development/retention
• Humble approach to culinary artistry
• Efficiency minded production capacity

Skills & Requirements:

• Manage all aspects of opening kitchen operations 
• Exceed DOH standards of sanitation
• Supervise kitchen staff and manage staff training 
• Maintain all inventory and manage all ordering 
• Oversee all kitchen prep and ensuring accuracy and quality of all menu items