Executive Sous Chef

Clyde's Restaurant Group; Washington (District of Columbia); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Quarterly bonus eligibility

401k participation

Health plan

Paid time off

Dining discounts

Tuition reimbursement

Parking benefits

Wellness resources

Career growth opportunities

Job summary

Cordelia Fishbar, part of Clyde's Restaurant Group in Washington, DC, is seeking an Executive Sous Chef to lead from the line, develop talent, and execute at a high level. This role offers a base salary of $80,000–$90,000 per year with quarterly bonus potential and a culture focused on craft and balance.

Located in Union Market, the team emphasizes precision, creativity, and guest experience, with opportunities for growth and a comprehensive benefits package.

Qualifications

• 3+ years of experience as a Sous Chef preferably in a fine-dining restaurant.
• Hardworking, attentive, and hospitality-driven.
• Desire to excel and maintain the highest level of service.
• Great verbal and written communication skills.
• Think and act creatively to provide guests with exceptional service and value.
• Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation, and production.
• Disciplined and firm about standards of performance, yet fair and personable in developing employees.

Responsibilities

• Directs and develops kitchen staff in food handling practices, food preparation and production, and delivery.
• Inventories prepared foods and determines portion sizes and cooking “specs.”
• Assists in monthly inventories.
• Delegates food preparation assignments to kitchen team.
• Checks quality of all prepared foods by taste, temperature, portioning, and appearance.
• Demonstrates food preparation assignments to kitchen team.
• Expedites food orders from kitchen stations to dining rooms.
• Trains and develops kitchen team in procedures, policies, and the safe operation of equipment, utensils, and machinery.
• Creates work schedules for prep cooks and dishwashers and enters them into the timekeeping system.
• Walks and inspects the facility, the equipment, and machinery in compliance with safety, health, and sanitation regulations.
• Assists in all aspects of menu development.

Skills

Fine-dining experience

Leadership

Communication skills

Creativity in menuing

Job description

Base Salary: $80,000 - $90,000 / year based on experience + Quarterly Bonus Potential

Ready to take the next step in your culinary career with a team that values craft, balance, and a supportive kitchen culture?

At Cordelia, we’re looking for an Executive Sous Chef who is passionate about leading from the line, developing talent, and executing at a high level every day. As part of Clyde’s Restaurant Group—home to 14 distinctive restaurants across the DMV—you’ll be backed by a company that prioritizes competitive pay, work-life balance, and a positive, professional environment.

Cordelia Fishbar delivers a chef-driven menu with global influence, centered around bold flavors and charcoal-cooking techniques. This is a kitchen where precision, creativity, and consistency matter—and where Sous Chefs play a key role in shaping the team and the guest experience.

Located in DC’s Union Market neighborhood, Cordelia offers an exciting, high-energy setting for culinary leaders ready to grow and make an impact.

WHY JOIN THE CLYDE'S TEAM AS EXECUTIVE SOUS CHEF

• Reputable Company: Strong stability and performance.
• Positive Culture: Courtesy, dignity, and respect.
• Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation.
• Bonuses: Quarterly eligibility.
• Flexible Schedule: 5-day work week.
• Career Growth: Rapid advancement opportunities.
• Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services.
• Insurance: Hospital indemnity, critical illness, accident coverage.
• Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC).
• Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy.
• Dining Discounts: Half-price off-duty dining and complimentary shift meals.
• Convenient Parking: Available parking benefits.
• Employee Assistance: Legal, emotional, financial, and work/life balance support.
• Financial Assistance: Assistance fund for employees in need.
• Training & Education: Best-in-class training program and tuition reimbursement.
• Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts.
• Charity Matching: Up to $4,000 yearly.

What We Look For In a Executive Sous Chef

• 3+ years of experience as a Sous Chef preferably in a fine-dining restaurant.
• Hardworking, attentive, and hospitality-driven.
• Desire to excel and maintain the highest level of service.
• Great verbal and written communication skills.
• Think and act creatively to provide guests with exceptional service and value.
• Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation, and production.
• Disciplined and firm about standards of performance, yet fair and personable in developing employees.

What You Will Do As a Executive Sous Chef

• Directs and develops kitchen staff (Sous Chef, Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery.
• Inventories prepared foods and determines portion sizes and cooking “specs.”
• Assists in monthly inventories.
• Delegates food preparation assignments to kitchen team.
• Checks quality of all prepared foods by taste, temperature, portioning, and appearance.
• Demonstrates food preparation assignments to kitchen team.
• Expedites food orders from kitchen stations to dining rooms.
• Trains and develops kitchen team in procedures, policies, and the safe operation of equipment, utensils, and machinery.
• Creates work schedules for prep cooks and dishwashers and enters them into the timekeeping system.
• Walks and inspects the facility, the equipment, and machinery in compliance with safety, health, and sanitation regulations.
• Assists in all aspects of menu development.

About Us

Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Fall 2026).

Clyde’s Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work.

Contact us at [e-mail] if you need any special accommodations to apply.

We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

We are committed to building an inclusive team and welcome applicants from all backgrounds.