Executive Sous Chef

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

Benefits offered by this job

Pension plan

401(k) with immediate participation

Quarterly bonus eligibility

Five-day work week

Health plan

Paid time off

Complimentary dining

Tuition reimbursement

Training program

Charity matching

Employee assistance program

Legal/financial resources

Wellness resources

Job summary

The Hamilton, part of Clyde's Restaurant Group in Washington, DC, seeks an Executive Sous Chef to co-lead a high-volume, from-scratch American kitchen serving 750+ covers daily. This is a second-in-command role, partnering with the Executive Chef on operations, menu, and costs.

We value strong leadership, high culinary standards, and the ability to drive teams in a fast-paced environment. The Hamilton and Clyde's offer a comprehensive benefits package and growth opportunities.

Qualifications

• 3+ years of kitchen management at Executive Sous Chef or Chef level, or a strong Sous Chef carrying that weight.
• Working knowledge of food and labor cost management and its impact on P&L.
• Strong scratch cooking skills rooted in American cuisine.
• Proven ability to lead a large kitchen team: hiring, training, coaching, and upholding standards.
• Calm and decisive under pressure with high standards for food quality and sanitation.

Responsibilities

• Daily leadership of kitchen operations alongside the Executive Chef.
• Partner with the Executive Chef on food and labor cost controls, waste reduction, prep efficiency, and budget targets.
• Train, coach, and develop Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Write and manage schedules.
• Expedite during service and maintain plate quality.
• Assist with period-end inventory and cost reporting.
• Facility and equipment walk-throughs for safety and sanitation compliance.
• Contribute to menu development and recipe specifications.

Skills

Kitchen management

P&L awareness

Scratch cooking

Team leadership

Calm under pressure

Tools

POS systems

Job 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:

• 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
• 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.
• 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
• Calm and decisive under pressure
• 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.