Executive Sous Chef – Fine Dining Restaurant

Goodwin Recruiting; Washington (District of Columbia); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

401(k) participation

Medical insurance

Dental coverage

Vision coverage

Life insurance

Disability coverage

Paid time off

Five-day workweek

Dining perks

Job summary

Goodwin Recruiting is seeking an Executive Sous Chef for a distinctive upscale dining venue in Washington, DC. This hands-on culinary leader will drive food quality, consistency, and staff development in a fast-paced operation.

Responsibilities include directing kitchen teams, overseeing production, menu collaboration, inventory, and cost control, while maintaining health and safety standards. The role offers base salary $80,000–$90,000 and generous benefits.

Qualifications

• 3+ years of experience as a Sous Chef in upscale or fine-dining.
• Strong culinary skills with American cuisine knowledge.
• Ability to lead, train, and develop kitchen teams.
• High standards for food quality, consistency, presentation.
• Knowledge of inventory management, food costs, and kitchen operations.
• Food safety and sanitation standards knowledge.
• Strong organizational, communication, and problem-solving skills.
• Hands-on leadership style with accountability.

Responsibilities

• Direct, supervise, and develop kitchen personnel, including Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Oversee daily food preparation, production, and execution to ensure quality and presentation.
• Delegate preparation tasks and set clear expectations for kitchen team members.
• Monitor food quality through taste, temperature, portion, and presentation.
• Establish standardized recipes, procedures, and portion specifications.
• Coordinate food preparation and expedite orders for timely service.
• Manage prepared food inventories and support cost-control initiatives.
• Develop work schedules for preparation and stewarding teams.
• Train staff in kitchen procedures, food handling, equipment operation, and safety.
• Inspect kitchen facilities and equipment to ensure health and sanitation compliance.
• Participate in menu development and collaborate on new dishes and production planning.
• Foster a professional, collaborative kitchen culture centered on accountability and excellence.

Skills

Culinary leadership

Team development

Quality control

Menu planning

Food safety

Inventory control

Communication

Job description

Executive Sous Chef - Washington, DC

An established hospitality group is seeking an accomplished Executive Sous Chef to support kitchen operations at a distinctive, upscale chef-driven dining establishment in Washington, DC.

This is an excellent opportunity for a hands‑on culinary leader who takes pride in food quality, consistency, team development, and operational excellence. The ideal candidate brings strong technical skills, sound kitchen management experience, and the ability to lead by example in a fast‑paced, high‑volume environment.

Key Responsibilities

• Direct, supervise, and develop kitchen personnel, including Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Oversee daily food preparation, production, and execution to ensure consistent quality and presentation.
• Delegate preparation assignments and establish clear expectations for kitchen team members.
• Monitor food quality through regular evaluation of taste, temperature, portioning, and presentation.
• Establish and maintain standardized recipes, preparation procedures, portion specifications, and cooking standards.
• Coordinate food preparation and expedite orders to ensure timely, accurate service.
• Manage prepared food inventories, assist with monthly inventory counts, and support cost‑control initiatives.
• Develop work schedules for preparation and stewarding teams.
• Train and develop employees in kitchen procedures, food handling, equipment operation, and safety standards.
• Conduct regular inspections of kitchen facilities and equipment to ensure compliance with health, safety, and sanitation requirements.
• Participate in menu development and collaborate with culinary leadership on new dishes, execution, and production planning.
• Foster a professional, collaborative kitchen culture centered on accountability, consistency, and culinary excellence.

Qualifications

• 3+ years of experience as a Sous Chef, preferably in an upscale or fine‑dining restaurant.
• Strong culinary skills and a thorough understanding of American cuisine, food preparation, and production.
• Demonstrated ability to lead, train, motivate, and develop kitchen teams.
• High standards for food quality, consistency, presentation, and execution.
• Working knowledge of inventory management, portion control, food costs, and kitchen operations.
• Knowledge of food safety, sanitation standards, and proper equipment operation.
• Strong organizational, communication, and problem‑solving skills.
• A hands‑on leadership style with the ability to maintain high performance standards while developing employees through coaching and accountability.
• Genuine passion for hospitality, culinary craftsmanship, and delivering an exceptional guest experience.

Compensation & Benefits

• Base salary of $80,000–$90,000, depending on experience + quarterly performance bonuses.
• 401(k) participation.
• Comprehensive medical, dental, vision, life, and disability coverage.
• Generous paid time off, sick leave, and family/medical leave.
• Five-day workweek.
• Complimentary and discount dining perks.
• Employee assistance and wellness programs.

Join an established hospitality organization with a diverse portfolio of dining concepts and a longstanding reputation for quality, service, and professional development. This role offers the opportunity to make a meaningful contribution to kitchen operations, develop culinary talent, and work alongside an experienced leadership team.