Sous Chef
$70,000–$77,000 year
On-siteWashington, District of Columbia, United States
Job Summary
Oversee kitchen operations and food production while assisting the Executive Chef in maintaining brand standards and consistency. Conduct daily line checks for food temperatures and ingredient freshness, expedite orders to ensure timely service flow, and assist in creating daily specials. Train and mentor kitchen staff, enforce health and sanitation regulations, and manage labor, food costs, and inventory to stay within budget parameters. Review monthly P&L statements, supervise kitchen closing procedures, and work closely with the purchasing team to source high-quality ingredients. Requires 2+ years of culinary leadership experience, strong knife skills, and ability to work nights, weekends, and holidays in a fast-paced environment.
Required Qualifications
- 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment
- Strong understanding of kitchen operations, food cost management, and inventory control
- Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine
- Ability to execute all kitchen positions and support line staff during peak hours
- Exceptional knife skills and ability to train others in proper techniques
- SERV Safe Management Certification (or equivalent to state regulations)
- Ability to work nights, weekends, and holidays in a fast-paced environment
- Ability to stand for extended periods and work in a high-heat environment
- Capability to lift and carry up to 50 lbs.
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