Sous Chef

Ox & Olive (Georgetown, DC) – A Hive Hospitality Concept

Ox & Olive, a new high-end steakhouse located in the heart of Georgetown, is seeking a talented and dedicated Sous Chef to join our opening team. A concept by Hive Hospitality, Ox & Olive is dedicated to showcasing unique, single-origin cuts of beef sourced globally, paired with an exceptional dining experience.

The Sous Chef will play a critical role in the daily execution of kitchen operations, ensuring the highest standards of quality, consistency, and efficiency are maintained, particularly focusing on our core product: the steak.

• Meat Program Management: Oversee the handling, preparation, and inventory of all beef products. This includes the precise portioning of steaks using a professional bandsaw, ensuring strict adherence to specification and minimizing waste.
• Portion Control & Quality Assurance: Maintain rigorous control over all food portions, presentation, and preparation techniques to uphold the restaurant’s high standards and optimize food cost.
• Team Leadership & Training: Directly supervise and manage a dedicated culinary team. Responsibilities include scheduling, daily task assignment, performance coaching, and fostering a positive, professional work environment.
• Kitchen Operations: Assist the Head Chef in menu development, inventory management, ordering, sanitation control, and maintaining a safe and organized kitchen.
• Service Execution: Lead the line during service, expediting dishes and ensuring seamless communication between the front and back of house.

• Proven experience as a Sous Chef or highly experienced Senior Line Cook in a fine dining or high-volume steakhouse environment.
• Demonstrated expertise in high-volume, precise meat fabrication, including proficiency in operating a bandsaw.
• Strong leadership, communication, and organizational skills.
• Deep understanding of sanitation, safety standards, and inventory management best practices.
• Passion for premium ingredients and culinary excellence.