Executive Sous Chef - Fine Dining Restaurant

Executive Sous Chef - Washington, DC

An established hospitality group is seeking an accomplished Executive Sous Chef to support kitchen operations at a distinctive, upscale chef-driven dining establishment in Washington, DC.

This is an excellent opportunity for a hands‑on culinary leader who takes pride in food quality, consistency, team development, and operational excellence. The ideal candidate brings strong technical skills, sound kitchen management experience, and the ability to lead by example in a fast‑paced, high‑volume environment.

Key Responsibilities

• Direct, supervise, and develop kitchen personnel, including Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Oversee daily food preparation, production, and execution to ensure consistent quality and presentation.
• Delegate preparation assignments and establish clear expectations for kitchen team members.
• Monitor food quality through regular evaluation of taste, temperature, portioning, and presentation.
• Establish and maintain standardized recipes, preparation procedures, portion specifications, and cooking standards.
• Coordinate food preparation and expedite orders to ensure timely, accurate service.
• Manage prepared food inventories, assist with monthly inventory counts, and support cost‑control initiatives.
• Develop work schedules for preparation and stewarding teams.
• Train and develop employees in kitchen procedures, food handling, equipment operation, and safety standards.
• Conduct regular inspections of kitchen facilities and equipment to ensure compliance with health, safety, and sanitation requirements.
• Participate in menu development and collaborate with culinary leadership on new dishes, execution, and production planning.
• Foster a professional, collaborative kitchen culture centered on accountability, consistency, and culinary excellence.

Qualifications

• 3+ years of experience as a Sous Chef, preferably in an upscale or fine‑dining restaurant.
• Strong culinary skills and a thorough understanding of American cuisine, food preparation, and production.
• Demonstrated ability to lead, train, motivate, and develop kitchen teams.
• High standards for food quality, consistency, presentation, and execution.
• Working knowledge of inventory management, portion control, food costs, and kitchen operations.
• Knowledge of food safety, sanitation standards, and proper equipment operation.
• Strong organizational, communication, and problem‑solving skills.
• A hands‑on leadership style with the ability to maintain high performance standards while developing employees through coaching and accountability.
• Genuine passion for hospitality, culinary craftsmanship, and delivering an exceptional guest experience.

Compensation & Benefits

• Base salary of $80,000–$90,000, depending on experience + quarterly performance bonuses.
• 401(k) participation.
• Comprehensive medical, dental, vision, life, and disability coverage.
• Generous paid time off, sick leave, and family/medical leave.
• Five-day workweek.
• Complimentary and discount dining perks.
• Employee assistance and wellness programs.

Join an established hospitality organization with a diverse portfolio of dining concepts and a longstanding reputation for quality, service, and professional development. This role offers the opportunity to make a meaningful contribution to kitchen operations, develop culinary talent, and work alongside an experienced leadership team.