Sous Chef

Description Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde’s Restaurant Group as a Sous Chef at Rye Street Tavern, a unique dining destination in the Baltimore Peninsula, offering a distinctive culinary experience. Why Join the Clyde's Team as Sous Chef Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company‑funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half‑price off‑duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best‑in‑class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. Qualifications 2-3 years’ experience as a Sous Chef preferably in a high‑volume restaurant. Hardworking, attentive, and hospitality-driven. Desire to excel and maintain the highest level of service. Great verbal and written communication skills. Think and act creatively to provide guests with exceptional service and value. Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation, and production. Disciplined and firm about standards of performance, yet fair and personable in developing employees. Responsibilities Direct kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery. Inventory prepared foods and determine portion sizes and cooking specs. Assist in monthly inventories. Delegate food preparation assignments to kitchen team. Check quality of all prepared foods by taste, temperature, portioning, and appearance. Demonstrate food preparation assignments to kitchen team. Expedite food order from kitchen stations to dining rooms. Train and develop kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery. Create work schedules for prep cooks and dishwashers, and enter them into the timekeeping system. Walk and inspect the facility, the equipment and machinery in compliance with safety, health and sanitation regulations. About Us Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Spring 2026). Clyde’s Restaurant Group participates in E-Verify. #J-18808-Ljbffr Clyde's Restaurant Group