Sous Chef

Sous Chef Rosselli DC 1100 New York Avenue Northwest, Washington, DC Full Time

• Salary ($70k
• $80k)

Expires:

Jun 7, 2026 51 people viewed Required Years of Experience 3 years Job Details The award-winning Knightsbridge Restaurant Group which is owned and operated by a James Beard nominated restaurateur is currently conducting a search for a talented Sous Chef to work at our newest Italian concept, Rosselli. Candidate must have experience working in fine dining restaurants as a sous chef/executive sous chef. In this role, you will be working with a critically acclaimed Michelin Star Executive Chef.

Responsibilities:

• Proactively research, develop and implement innovative food ideas/concepts and new or revised menu/recipe items to increase individual restaurant's profitability
• Coach the teams on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Provide coaching and guidance on improving the mindset and skill set of BOH staff, and provide the staffs with the appropriate tool set to perform their jobs
• Must be able to hire, train and manage the BOH independently
• Must be well versed in food and labor cost
• Proactively research, develop and implement innovative food ideas Qualified candidates will have:
• Minimum of 3 years of progressive culinary experience as a Sous Chef in a well-rated, industry leading kitchen.
• Ability to motivate and hire professionals
• Must have a strong command of high-end cuisine
• Passion for training and development of others
• Attention to details of food quality, preparation and presentation
• Influential, team oriented leadership style
• Strong written and computer skills
• Degree in culinary arts from an accredited University preferred https://www.

rossellidc.com/

Compensation Details Compensation:

Salary ($70,000.00

• $80,000.

00)

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts Required Skills Creativity in Menu Development Cost Management Skills Coaching and Mentoring Abilities Independent Decision Making Team Management Skills Problem Solving Skills Attention to Culinary Trends Ability to Work Under Pressure