Corporate Executive Sous Chef

Job Details

CORPORATE SOUS CHEF

Location:  Washington, D.C. | Department:  Culinary Operations | Reports To:  Vice President of Culinary Operations

POSITION SUMMARY

The Corporate Sous Chef serves as a key culinary operations resource across all Ten Five Hospitality concepts. Based in Washington, D.C. and reporting directly to the Vice President of Culinary Operations, this role supports kitchen operations, staff development, and culinary standards at the multi-unit level. The Corporate Sous Chef partners closely with the VP of Culinary to ensure consistency, quality, and operational excellence across all properties, with regular travel to support openings, training initiatives, menu rollouts, and ongoing operational needs.

CORE RESPONSIBILITIES

• Travel to Ten Five Hospitality properties to provide hands-on culinary operations support.
• Maintain culinary standards, recipes, and plating consistency across all concepts.
• Conduct property visits to evaluate kitchen performance, food quality, and adherence to operational standards.
• Support restaurant openings and concept launches from pre-opening through post-opening stabilization.
• Assist in the rollout of new menus, seasonal updates, and recipe changes.
• Deliver hands-on training programs for kitchen teams, including onboarding, skill-building, and leadership development.
• Develop and implement SOPs, training materials, and culinary reference guides.
• Mentor and coach kitchen managers, sous chefs, and line-level staff to build bench strength across the organization.
• Assist in the implementation of training calendars and structured development programs for culinary teams
• Identify operational gaps and implement improvement plans with culinary leadership.
• Collaborate on menu development, recipe testing, and new dish creation.
• Maintain accurate, up-to-date recipe documentation and costing across all concepts.
• Support yield testing, portion control standards, and waste reduction initiatives.
• Assist in sourcing ingredients and evaluating vendor relationships to ensure quality and cost-effectiveness
• Support food cost management, inventory procedures, and waste reduction initiatives.
• Track operational metrics and maintain accurate production records.
• Partner with General Manager and Culinary Directors on operational planning.
• Uphold and enforce all food safety, sanitation, and health code requirements, and kitchen maintenance standards.
• Support any health inspections, third-party audits, or internal operational reviews
• Other duties as assigned by the Vice President of Culinary Operations

TRAVEL REQUIREMENTS

This position requires regular travel to Ten Five Hospitality properties across all markets. Travel frequency will vary based on business needs including openings, training events, and operational support visits. Candidates must be based in or are willing to relocate to the Washington, D.C. area and maintain flexibility to travel on short notice.

PHYSICAL REQUIREMENTS

• Must be able to stand and maintain well-paced mobility for extended periods of time.
• Must be able to bend, stoop, squat, and stretch to perform kitchen and cleaning tasks.
• Must be able to lift 50 pounds or more.
• Regular exposure to hot kitchen environments and cleaning materials.

QUALIFICATIONS

Required

• Minimum 3–5 years of culinary experience, including at least 2 years in a Sous Chef or higher role.
• Demonstrated experience working across multiple concepts or in a multi-unit culinary environment.
• Strong working knowledge of kitchen operations, food safety protocols, and BOH management best practices.
• Excellent communication and interpersonal skills with the ability to lead, motivate, and develop diverse teams
• Highly organized, self-motivated, and capable of managing multiple priorities simultaneously.
• Ability to work a flexible schedule including evenings, weekends, and holidays as required.
• Willingness and ability to travel regularly.

Preferred

• Experience in fine dining, polished casual, or multi-concept hospitality group settings.
• Background in culinary training, curriculum development, or staff coaching.
• Familiarity with restaurant management platforms including Craftable, Toast, or similar systems.
• Experience supporting new restaurant openings.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.