Sous Chef

About Tim Ma Hospitality

We believe that hospitality is a radical act. Founded by Chef Tim Ma, our group is built on the idea that great food should be accessible, meaningful, and deeply rooted in the communities we serve. From Michelin-recognized fine dining to high-volume Chinese-American takeout, our portfolio is diverse, but our mission is singular: to build restaurants that have a soul.

We aren't a corporate machine; we are a collection of chefs, creators, and hospitality professionals who care about the "why" as much as the "what." We’re a DC-based team with national recognition, but we stay grounded by investing in our people and building spaces where our team can grow, lead, and build a career they are proud of.

The Role 

The Sous Chef is the "Technical Lead." You lead from the front, usually from the "Pass" or by working side-by-side with the line team. You are the bridge between management’s strategy and the line’s execution, ensuring that our recipes and standards are followed to the letter, every single shift.

What You’ll Own

• Service Execution: Manage the "Pass" and plate quality during service; ensure FOH/BOH communication is seamless and respectful.
• Mise en Place: Own the daily prep list; ensure every station is 100% "set for success" before the first ticket fires.
• Line Coaching: Work side-by-side with line cooks to improve their speed, knife skills, and station organization.
• Administrative Support: Assist the Exec Sous with ordering, receiving, and managing daily waste logs.
• Sanitation: Oversee the closing cleaning checklists to ensure the kitchen is pristine for the morning shift.

Who You Are

• 2+ years of experience as a Lead Line Cook or Sous Chef.
• A disciplined, punctual professional who is obsessed with the details.
• A "lead-by-example" cook who is never too big for any task, including dish or prep.

What We Offer

• Competitive salary or high-tier hourly rate.
• Health benefits and PTO.
• Intensive culinary training and mentorship under group leadership.