Executive Sous Chef

The Hamilton; Washington (District of Columbia); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

100% company-funded pension

401(k) plan with immediate participate

Quarterly bonus eligibility

Five-day work week

Comprehensive health plan

Paid time off

Complimentary off-duty dining & shiftM

Tuition reimbursement & training

Parking benefits

Charity matching up to $4,000/year

Employee assistance fund & wellness

Job summary

Clyde's Restaurant Group is seeking an Executive Sous Chef for The Hamilton in Washington, DC. This true second-in-command will co-lead the kitchen with the Executive Chef, managing the line, developing the team, and owning administrative responsibilities.

The position requires at least 3+ years in kitchen leadership in a high-volume environment, strong cost-management skills, and a commitment to scratch American cooking with top food safety standards.

Qualifications

• 3+ years of kitchen management at executive sous or executive chef level
• Experience in a high-volume environment (750+ covers daily)
• Working knowledge of food and labor cost management and P&L impact
• Strong scratch cooking skills in American cuisine
• Proven ability to lead a large kitchen team: hiring, training, coaching
• Solid administrative skills: scheduling, inventory, specs, timekeeping systems
• Calm and decisive under pressure; clear communicator
• High standards for food quality, safety, and sanitation

Responsibilities

• Lead kitchen operations daily alongside the Executive Chef
• Assist with food and labor cost controls, waste reduction, and prep efficiency
• Train, coach, and develop Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers
• Write and manage staff schedules
• Expedite during service and maintain plate quality
• Assist with period-end inventory and cost reporting
• Conduct facility and equipment walk-throughs for safety and sanitation
• Contribute to menu development and recipe specs

Skills

Kitchen leadership

High-volume service

Food cost management

Labor cost management

Food safety & sanitation

Staff development & coaching

Calm under pressure

Clear communication

Tools

Timekeeping systems

Inventory management

Job description

Description

Base Salary: $90,000 - $100,000 / year based on experience + Quarterly Bonus Potential

THE HAMILTON Restaurant, one of DC's most iconic dining destinations, is hiring an EXECUTIVE SOUS CHEF.

This restaurant is a high-volume, from-scratch American kitchen serving 750+ covers a day, is attached to Hamilton Live, one of the city's largest live music venues. We're looking for an Executive Sous Chef who's been and thrives in a fast-paced, high-volume environment with high standards and a strong team.

This is a true second-in-command role. You'll co-lead the kitchen with the Executive Chef — managing the line, developing your team, owning administrative responsibilities, and contributing to the food. If you want a role where you can actually lead, not just cook, this is it.

WHY CLYDE'S RESTAURANT GROUP

Clyde's has been a cornerstone of the DC dining scene for over 60 years. We're a company that invests in our people — with a benefits package that's hard to match in this industry:

Benefits

• 100% company-funded pension (vests after 1 year)
• 401(k) plan with immediate participation
• Quarterly bonus eligibility
• Five-day work week
• Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services.
• Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC).
• Complimentary off-duty dining and shift meals
• Tuition reimbursement and best-in-class training
• Parking benefits
• Charity matching up to $4,000/year
• Employee assistance fund, legal/financial support, and behavioral health resources

What We Are Looking For

• 3+ years of kitchen management experience at the Executive Sous Chef or Executive Chef level — or a strong Sous Chef who's been carrying that weight without the title.
• Experience in a high-volume environment - 750+ covers daily
• Working knowledge of food and labor cost management — you understand how your decisions on the line affect the P&L
• Strong scratch cooking skills rooted in American cuisine
• Proven ability to lead a large kitchen team: hiring, training, coaching, holding standards
• Solid administrative skills — scheduling, inventory, specs, timekeeping systems
• Calm and decisive under pressure
• Clear communicator
• High standards for food quality, food safety, and sanitation — non-negotiable

What You Will Own

• Daily leadership of kitchen operations alongside the Executive Chef
• Partnering with the Executive Chef on food and labor cost controls — waste reduction, prep efficiency, and staying within budget targets
• Training, coaching, and developing Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers
• Writing and managing schedules
• Expediting during service and maintaining quality standards on every plate
• Assisting with period-end inventory and cost reporting
• Facility and equipment walk-throughs for safety and sanitation compliance
• Contributing to menu development and recipe specs

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 Summer 2026).

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

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.

Contact us at [email protected] if you need any special accommodations to apply.