Executive Sous Chef

Hirebridge; Washington (District of Columbia); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Competitive pay

Bonus opportunity

Comprehensive benefits plan (medical,

Job summary

The Smith in Washington, DC is seeking an Executive Sous Chef to lead back-of-house operations with hands-on mentorship, ensuring top food safety standards and consistent execution of policies.

You’ll support the Chef de Cuisine with weekly specials, manage labor and waste, and help train new chefs in a fast-paced, high-volume setting that values hospitality and teamwork.

Qualifications

• 2–3 years working as a Chef or Sous Chef (preferably in high-volume restaurants).
• Demonstrates high standards of honesty and integrity, and strong team collaboration.
• Excellent communication and a genuine joy in making guests happy.

Responsibilities

• Hands-on approach to develop and promote learning for all back-of-house staff.
• Uphold the highest standards of food safety, handling, and sanitation.
• Assist the Chef de Cuisine with weekly specials.
• Ensure consistent execution of company policies.
• Manage back-of-house labor and kitchen waste.
• Teach The Smith's core values to all new hires and existing team.
• Attend senior management meetings in the absence of the Chef De Cuisine.

Skills

Honesty & integrity

Detail-oriented

Team player

Communication skills

Hospitality passion

Job description

THE SMITH

Our purpose is simple to make people happy! Since 2007, we've served food people crave. We are passionate about taking great care of our employees, our guests, and our community. We are obsessed with building a positive, empowering, and supportive culture. We care about every meal and every moment. Walk in the door and you're in for a great time. Whether it's date night, drinks on the town, a big birthday bash, a working lunch, a boozy brunch, or an I-don't-want-to-cook-tonight night, we've got you covered. The menu features bistro classics, seasonal fare, and craft cocktails. We believe in working closely with local farmers and purveyors that we trust to serve consistently delicious food and drinks. We have high standards for every ingredient, and we put thought into every bite.

THE POSITION: EXECUTIVE SOUS CHEF

KEY RESPONSIBILITIES

• Thorough hands on approach, develop and promote learning for all back of house employees.
• Upholding the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests.
• Assist the Chef de Cuisine with weekly specials.
• Ensure consistent execution of company policies
• Manage back of house labor and kitchen waste.
• Teach The Smith's Core Values to all new hires and existing team.
• Attend all necessary senior management meetings in the absence of the Chef De Cuisine.

WHAT MAKES YOU GREAT: (QUALIFICATIONS)

• You exemplify the highest standards of honesty and integrity.
• You are highly confident in your abilities and are detail-oriented.
• You are a team player and have excellent communication skills.You genuinely get joy out of making people happy and are able to have fun while working
• You have a love and passion for the hospitality industry.
• You have 2-3 years working as a Chef or Sous Chef. (preferably in high volume restaurants)

WHAT MAKES US GREAT: (OUR BENEFITS)

• Competitive pay
• Bonus opportunity
• Comprehensive benefits plan (medical, dental, vision, life insurance)
• 401(k) with company match
• Employee Assistance Program
• Gym discounts
• Commuter benefits
• Referral bonus program
• Generous paid time off
• A collaborative, high-performing environment with a team that takes pride in their work

The base pay range for this position is $90,000-$110,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to prior employment history/job-related knowledge, qualifications, and skills, etc.

STATEMENT OF DIVERSITY

At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves.

Corner Table Restaurants is an Equal Opportunity Employer

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