Sous Chef

Base pay range

$70,000.00/yr - $75,000.00/yr

This position is for a Sous Chef with an upscale, high-volume restaurant group in Washington, DC. The Sous Chef supports daily kitchen operations, leads culinary teams, upholds exceptional food quality standards, and contributes to a strong, positive back-of-house culture.

• Support the Executive Chef in all aspects of kitchen leadership and operations.
• Oversee daily food preparation, production, and service to ensure consistency and excellence.
• Train, coach, and mentor kitchen staff; foster a collaborative, professional BOH culture.
• Monitor line execution during service and ensure dishes meet culinary standards and presentation guidelines.
• Assist with inventory management, ordering, vendor communication, and cost controls.
• Uphold all food safety and sanitation standards; ensure compliance with health department regulations.
• Participate in menu development, recipe testing, and seasonal enhancements.
• Help manage scheduling, labor efficiency, and staff performance.
• Ensure equipment is properly used, maintained, and cared for.
• Step into leadership roles during high-volume periods and in the absence of the Executive Chef.

• 3+ years of culinary leadership experience, preferably as a Sous Chef or strong Lead Line Cook.
• Proven ability to thrive in a fast-paced, high-volume kitchen environment.
• Strong leadership skills with the ability to train, motivate, and develop teams.
• Solid understanding of inventory management, ordering, and kitchen financials.
• Commitment to food quality, consistency, and hospitality-focused service.
• Excellent communication, organization, and problem-solving skills.
• Serv Safe or other food safety certification preferred.

Associate

Full-time

Management, Quality Assurance, and Training