Sous Chef
$52,000–$65,000 year
On-site · Gaithersburg, Maryland, United States
Job Summary
Experienced sous chef with a strong background in high-volume, scratch-made cooking who will run an efficient kitchen, ensure safety and sanitation, and collaborate with restaurant management on all aspects of food and beverage service. Responsibilities include managing kitchen operations, maintaining top-quality food, controlling waste, scheduling staff, handling inventory and purchasing with approved vendors, keeping the facility clean and compliant with local health regulations, and training hourly personnel. Requires 2+ years of kitchen experience, leadership of hourly teams, budgeting experience, and familiarity with scheduling/restaurant software; culinary arts degree is a plus.
Required Qualifications
- 2+ years of kitchen experience in a similar role
- Experience in leading and supervising hourly team members
- Experience working within budget parameters
- Knowledge of Scheduling and Restaurant software programs
- Strong knowledge of cooking methods, kitchen equipment, and best practices
- A degree in Culinary Arts is not required but is a plus
Additional Requirements
- E-Verify program
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