Sous Chef

Sous Chef

Sfoglina Rosslyn

1100 Wilson Boulevard, Arlington, VA 22209 Full Time Salary ($60k - $72k)

Fabio Trabocchi Restaurants, led by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi, is currently seeking experienced and passionate Sous Chefs to join our acclaimed culinary teams!

This is an exciting opportunity to work within one of the most respected restaurant groups in the country. Our kitchens are built on a culture of excellence, mentorship, collaboration, and world-class hospitality. We are looking for leaders who are passionate about cuisine, team development, and delivering exceptional guest experiences.

If you understand the standards of fine dining service, precision culinary execution, and high-volume luxury hospitality, we invite you to apply and grow your career with our team.

Awards & Industry Recognition

Fabio Trabocchi Restaurants has received numerous accolades for culinary excellence, service, and innovation, including:

• Michelin Guide Washington DC 1 Star (2017, 2018, 2019,2020,2021,2022,2023,2024, & 2025)
• James Beard Foundation "Best New Restaurant" Semifinalist (2018)
• James Beard Foundation "Outstanding Service Program" Semifinalist (2017)
• Restaurant Association of Metropolitan Washington (RAMMY Awards)
• Finalist Best New Restaurant of the Year (2018)
• Finalist Wine Program of the Year (2017)
• Washingtonian Magazine "100 Very Best Restaurants" (2017 & 2018)
• Washington Post Three Stars (2018)
• Bloomberg "17 Most Exciting Restaurants Opening Around the World" (September 2017)

Essential Duties & Responsibilities

The Sous Chef will assist in leading kitchen operations while ensuring consistency, efficiency, and excellence in all aspects of food production and team leadership.

Responsibilities include:

• Maintain full knowledge of departmental policies, service procedures, and culinary standards
• Maintain complete knowledge of proper maintenance and use of kitchen equipment
• Anticipate operational needs and support smooth service during all shifts
• Maintain positive guest relations and support the restaurant's hospitality culture
• Monitor and maintain cleanliness, sanitation, and organization of assigned kitchen areas
• Strictly follow all health department regulations and restaurant sanitation standards
• Meet daily with the Chef to review assignments, business levels, and operational needs
• Set up workstations with required mise en place, tools, equipment, and ingredients
• Inspect the cleanliness and working condition of all tools and equipment
• Review production schedules, pars, and inventory levels
• Identify priority production items and delegate accordingly
• Communicate supply and ordering needs to the Chef
• Coordinate product retrieval from storage areas and ensure proper stocking
• Prepare menu items following established recipes and yield guides
• Maintain proper storage procedures according to health regulations and restaurant SOPs
• Minimize waste and support food cost control goals
• Support team development and maintain a professional kitchen culture
• Perform additional duties as directed by management

Expected Schedule: Approximately 60 hours per week with two guaranteed days off.

Compensation & Benefits

We offer competitive salary and top-tier earning potential, along with opportunities for professional growth within one of the nation's premier restaurant groups.

Benefits include:

• Fabio Trabocchi Restaurants offers full-time employees company-subsidized health insurance. A full-time employee must work an average of 30 hours per week to qualify for health insurance benefits. Coverage begins on the first day of the month following the employee's 60th day of employment. The insurance enrollment period is between 30 and 90 days of employment.
• Competitive Salary
• Excellent Training & Career Development Opportunities
• Complimentary Employee Meals
• Professional Growth within a Michelin-recognized restaurant group

Qualifications

Ideal candidates will possess strong culinary leadership skills and a passion for excellence.

Requirements include:

• Minimum 5 years of back-of-house experience in fine dining or upscale casual restaurant kitchens
• Minimum 2 years of supervisory or leadership experience
• Deep understanding of culinary techniques, food safety, and kitchen management
• Strong knowledge of mise en place systems, production planning, and inventory management
• Ability to maintain high standards under pressure in a fast-paced environment
• Passion for delivering exceptional cuisine and hospitality
• Strong leadership, communication, and organizational skills
• Commitment to professional growth and continuous learning
• Must be at least 18 years of age
• Must be able to communicate in and understand English
• Must be friendly, outgoing, and possess strong interpersonal skills
• Ability to stand for extended periods of time
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds
• Ability to work both independently and as part of a team

How to Apply

Please reply to this posting with an updated copy of your resume.

To learn more about our restaurants and culinary philosophy, please visit: