Job description: Job Details Position Summary We are seeking an experienced, hands-on Sous Chef to join our culinary leadership team in Alexandria, Virginia. The Sous Chef serves as the Senior Chef's second-in-command and plays a key role in leading daily kitchen operations, developing the culinary team, and ensuring every dish meets our standards for quality, consistency, presentation, and execution. This is an excellent opportunity for a strong Sous Chef or experienced Lead Line Cook who is ready to take the next step in leadership. Core Responsibilities Food Quality & Execution

• Ensure recipes and plating specifications are followed exactly.
• Taste food throughout production to maintain consistency.
• Monitor ticket times and kitchen flow.
• Maintain proper food temperatures and safe handling procedures.
• Assist with menu execution, seasonal changes, and special events.
• Quickly identify and correct quality issues before food reaches guests. Kitchen Leadership
• Lead and supervise all kitchen staff during service.
• Act as the Senior Chef in their absence.
• Ensure every dish leaving the kitchen meets presentation, taste, temperature, and quality standards.
• Maintain calm, organized leadership during busy services.
• Coach and mentor cooks through real-time instruction and feedback.
• Foster a positive, respectful, high-performance culture. Team Development
• Assist in interviewing and hiring BOH team members.
• Train new cooks on station procedures and company standards.
• Cross-train team members to improve flexibility and growth.
• Conduct ongoing coaching conversations.
• Help evaluate employee performance. Operations & Organization
• Oversee daily prep production.
• Ensure prep lists are completed accurately and efficiently.
• Verify stations are fully stocked before every service.
• Maintain organization of walk-ins, dry storage, and prep areas.
• Enforce proper labeling, dating, rotation (FIFO), and storage procedures.
• Ensure opening and closing checklists are completed daily. Safety & Sanitation
• Maintain full compliance with health department regulations.
• Ensure proper sanitation practices are followed at all times.
• Conduct routine line checks for cleanliness.
• Enforce safe knife handling and equipment operation.
• Report maintenance concerns immediately.
• Lead by example in maintaining an exceptionally clean kitchen. Inventory & Cost Control
• Monitor product usage and portion control.
• Minimize waste through proper production planning.
• Assist with inventory counts.
• Communicate ordering needs to the Executive Chef.
• Identify opportunities to reduce food cost without sacrificing quality.
• Ensure equipment is properly maintained to reduce unnecessary expenses. Communication
• Maintain clear communication with the Executive Chef.
• Coordinate effectively with Front of House leadership.
• Participate in daily pre-shift meetings.
• Communicate menu changes, product shortages, and service concerns.
• Help resolve kitchen issues quickly and professionally. Leadership Expectations The Sous Chef is expected to:
• Lead with integrity and professionalism.
• Be dependable and punctual.
• Remain composed under pressure.
• Hold themselves and others accountable.
• Demonstrate humility and a willingness to learn.
• Treat every team member with respect.
• Support the restaurant's culture and core values.
• Build trust through consistency and fairness.

Qualifications Required qualifications include:

• 3+ years of kitchen leadership experience
• Previous experience as a Sous Chef
• Strong knowledge of culinary techniques.
• Excellent organizational skills.
• Ability to multitask in a high-volume environment.
• Knowledge of food safety and sanitation regulations.
• Strong communication and leadership abilities.

Preferred qualifications include:

• ServSafe Food Manager Certification.
• Fine dining or upscale casual experience.
• Experience with inventory and food cost management.
• Experience training and developing kitchen staff. Physical Requirements
• Stand for extended periods.
• Lift up to 50 pounds.
• Frequently bend, reach, twist, and climb.
• Work in hot, fast-paced kitchen environments.
• Ability to work nights, weekends, and holidays. Core Competencies
• Leadership
• Accountability
• Communication
• Organization
• Problem Solving
• Time Management
• Adaptability
• Teamwork
• Attention to Detail
• Culinary Excellence Success Looks Like A successful Sous Chef consistently delivers exceptional food, develops a strong and accountable culinary team, keeps the kitchen organized and efficient, and creates an environment where excellence becomes the daily standard.

They are the Executive Chef's trusted partner—someone who leads confidently, solves problems proactively, and ensures every guest receives an outstanding dining experience.