Elevated Sous Chef — Lead High-Volume, Upscale Kitchen

STK Washington DC; Washington (District of Columbia); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Up to 10% bonuses of base salary

Merit-Based Raises & Performance Inici

Medical, Dental, Vision Insurance

Group Life and Disability Insurance

Group Accident, Hospital Indemnity, &

Traditional and Roth 401(k) Plan

Employee Dining Discounts/Onsite Meals

Career Development & Growth

Paid Sick Time (eligible states)

Paid Time Off

Employee Assistance Program (EAP)

Commuter and Dependent Care Benefits

Job summary

THE ONE GROUP’s STK Washington DC is seeking a Sous Chef to oversee kitchen operations, maintain exceptional food quality, and lead a collaborative team in a fast-paced, upscale dining environment.

You will manage food production, assist in daily specials, control costs, mentor staff, and ensure compliance with health and safety standards to deliver a flawless guest experience. This role also offers growth opportunities and onsite dining perks.

Qualifications

• 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment.
• Strong understanding of kitchen operations, food cost management, and inventory control.
• Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine.
• Ability to execute all kitchen positions and support line staff during peak hours.
• Exceptional knife skills and ability to train others in proper techniques.
• Strong leadership, communication, and problem-solving skills.
• SERV Safe Certification (or equivalent to state regulations).
• Ability to work nights, weekends, and holidays in a fast-paced environment.

Responsibilities

• Culinary Leadership & Execution: Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency.
• Lead and oversee food production, ensuring dishes meet our brand and presentation standards.
• Expedite orders to maintain a smooth, efficient, and timely service flow.
• Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness.
• Assist in creating and executing daily specials that align with seasonal trends and guest preferences.
• Ensure all recipes, plating guides, and portioning are followed to maintain consistency.
• Train, mentor, and inspire kitchen staff to meet our high culinary standards.
• Ensure strong communication and teamwork between BOH and FOH teams.
• Foster a collaborative and energetic kitchen environment that promotes growth and excellence.
• Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency.
• Monitor and manage labor, food costs, and inventory to stay within budget parameters.
• Implement waste reduction and portion control strategies to optimize efficiency.
• Work closely with the purchasing team to ensure the highest quality ingredients are sourced.
• Review monthly P&L statements and assist in addressing variances.
• Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines.
• Maintain a clean and organized kitchen, ensuring all food is properly stored and handled.
• Ensure all kitchen equipment is properly maintained and in safe working conditions.
• Supervise kitchen closing procedures to ensure readiness for the next day’s service.

Skills

Culinary leadership

Kitchen operations

Food safety

Team training

Menu development

Tools

SERV Safe Certification

Job description

THE ONE GROUP’s STK Washington DC is seeking a Sous Chef to oversee kitchen operations, maintain exceptional food quality, and lead a collaborative team in a fast-paced, upscale dining environment.

You will manage food production, assist in daily specials, control costs, mentor staff, and ensure compliance with health and safety standards to deliver a flawless guest experience. This role also offers growth opportunities and onsite dining perks.