Sous Chef
$75,000–$75,000 year
On-site · Gaithersburg, Maryland, United States
Job Summary
Assist the Executive Chef in planning and managing all aspects of food preparation in a high-volume restaurant. Lead seasonal menu changes and development, mentor line staff, and ensure dishes are safe, visually appealing, properly seasoned, and meet quality standards. Help establish cooking methods, presentation, portion control, and nutrient retention while supporting the kitchen budget and maintaining a safe, sanitary work environment. Proactively address issues affecting standards, interact with guests to gather feedback and ensure satisfaction, monitor daily sales and food costs in collaboration with Finance, minimize waste, and provide culinary instruction to staff with advanced techniques.
Required Qualifications
- Proven experience as a Sous Chef within a trendy hospitality brand
- Experience working in a restaurant with over 5MM annual sales
- Strong industry references
- Comprehensive knowledge of sustainability practices and sanitation standards
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