Executive Sous Chef

The Metropolitan Club of the City of Washington; Maryland; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Life insurance

Long-term disability

401(k) with matching

Educational assistance

Vacation and sick pay

Parking benefits

Employee referral program

Christmas gift

Job summary

The Metropolitan Club of the City of Washington is seeking an Executive Sous Chef to oversee all food production for a la carte dining and private events, supporting the Executive Chef and leading the kitchen team to uphold the club’s high standards and distinguished membership.

You will supervise staff, manage menus, ensure sanitation, and collaborate with Banquet/Events teams while maintaining cost controls and mentoring culinary staff in a prestigious club setting.

Qualifications

• 5+ years of experience in a private club or restaurant including at least one year as a Sous Chef
• Culinary degree preferred. Combination of education, training and experience acceptable
• Must have extensive knowledge of food preparation and presentation
• Previous experience serving distinguished clientele – tactful and diplomatic hospitality

Responsibilities

• Supervise kitchen staff and ensure consistent quality, presentation, and timing
• Lead production and service for Club events and private parties
• Oversee daily culinary operations for la carte dining and banquets
• Collaborate with Banquet/Events on execution and timelines
• Support Executive Chef on scheduling, praise, and discipline
• Train, coach, and develop culinary team members; foster growth
• Collaborate on menu development with seasonal offerings
• Manage production levels, prep lists, and staffing assignments
• Maintain sanitation and health regulations compliance
• Monitor quality, minimize waste, and control costs
• Coordinate with Utility Stewards for cleanliness and equipment upkeep
• Assist in forecasting, ordering, and inventory control
• Ensure kitchen equipment maintenance
• Provide leadership coverage for shifts, weekends, and peak periods

Skills

Staff leadership

Menu development

Food safety

Sanitation knowledge

Staff training

Education

Culinary degree preferred

Job description

The Executive Sous Chef is a senior culinary leader responsible for overseeing and executing all food production for both a la carte dining and private events. This role ensures exceptional culinary standards, consistency, and operational excellence while supporting the Executive Chef in leading the kitchen team. The Executive Sous Chef plays a critical role in menu execution, staff development, and delivering memorable dining experiences that reflect the Club’s high standards and distinguished membership.

Essential Functions

• Supervise and direct kitchen staff, ensuring consistency in quality, presentation, and timing
• Lead production planning, execution, and service for all Club events and private parties, ensuring seamless coordination with the Front of House teams
• Oversee daily culinary operations for both a la carte dining and banquets/club events
• Collaborate with Banquet/Events teams on execution, timelines, and special requests
• Support Executive Chef on staff related issues including scheduling, praise, and discipline
• Train, coach, and develop culinary team members; foster a culture of growth
• Collaborate with the Executive Chef on menu development, seasonal offerings, and event menus
• Manage daily production levels, prep lists, and staffing assignments
• Maintain strict adherence to sanitation, food safety, and health regulations
• Monitor product quality, minimize waste, and control food and labor costs
• Coordinate with Utility Stewards to maintain cleanliness, organization, and equipment upkeep
• Assist in forecasting, ordering, and inventory control for all kitchen operations
• Ensure proper maintenance and functionality of all kitchen equipment
• Provide leadership coverage for shifts, weekends, and peak business periods

Experience & Qualifications

• 5+ years of experience in a private club or restaurant including at least one year as a Sous Chef
• Culinary degree preferred. Combination of education, training and experience acceptable
• Must have extensive knowledge of food preparation and presentation
• Previous experience serving distinguished clientele – tactful and diplomatic hospitality

Professional Standards

• Exhibit integrity, discretion, critical decision making, and sound judgment
• Foster a positive, collaborative, and harassment-free work environment
• Behave in a respectful, civil, and ethical manner
• Maintain a clean, professional appearance consistent with grooming and attire standards
• Uphold the traditions, standards, and culture of a The Metropolitan Club

Physical Requirements

• Able to complete physically demanding tasks with efficiency
• Able to stand for up to 8 hours, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist
• Able to lift 40-50 pounds frequently

Work Schedule & Availability

• Full-Time Status | Open availability required including overnight, nights, and weekends
• Flexible schedule availability required to accommodate fluctuations in business volume
• Weekend availability required to accommodate Club events throughout the year

Benefits (Eligible following 90-day introductory period)

• Monday through Friday work schedule | *some weekend/holidays required
• Vacation (accrued) and sick pay
• Life insurance and accidental death insurance, Long-term disability
• Flexible spending account
• Retirement plans (401 k with 3% SH and 4% matching )
• Educational assistance

Additional benefits include:

• Discounted parking
• Employee referral program
• Christmas gift

The Metropolitan Club is an equal opportunity employer and does not discriminate in hiring or employment, in accordance with all applicable state and federal laws, on the basis of race, color, creed, sex, national origin, age or physical or mental disability unrelated to job requirements.

About The Metropolitan Club of the City of Washington

The Metropolitan Club was organized in 1863 for literary and social purposes and for the mutual improvement of its members. The continuing aim of the Club is to provide a place where members can pursue these objectives and to which they want to come frequently for relaxation and enjoyment.

The club is housed in a five story Renaissance Revival building built in 1908, with ten overnight rooms, an elegant dining room, a members grill, and distinct rooms for member and private events.