Sous Chef
$55,000–$55,000 year
On-siteNorth Bethesda, Maryland, United States
Job Summary
Run back-of-house shifts ensuring efficient food prep, cooking, and inventory management while supervising kitchen, dish, and support teams. Lead pre-shift meetings, conduct line and cooler checks, and partner with management to review recipe books and control food costs. Purchase supplies, track production timing, and communicate needs between front-of-house and back-of-house staff. Hire, onboard, train, and supervise all BOH employees, modeling teamwork and resolving guest, vendor, and employee challenges with patience. Work varied shifts including early mornings, late nights, weekends, and potential overnight travel across multiple sites.
Required Qualifications
- 2-3 years of sous chef experience in a full-service restaurant
- Ability to lead and manage the kitchen staff
- Must be able to work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
- Must be able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
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