Executive Sous Chef - Fine Dining Restaurant JN -102026-183161

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

Benefits offered by this job

401(k) participation

Medical, dental, vision coverage

Paid time off

Five-day workweek

Dining perks

Bonuses

Job summary

Goodwin Recruiting is seeking an accomplished Executive Sous Chef to lead a hands-on, high-volume kitchen in Washington, DC. You will drive food quality, consistency, and team development while upholding safety and operational standards.

This role focuses on cost control, menu collaboration, and staff mentorship in a fast-paced, hospitality-driven environment. A five-day workweek with comprehensive benefits is offered.

Qualifications

• 3+ years of experience as a Sous Chef in upscale or fine-dining environments.
• Strong culinary skills with American cuisine expertise.
• Proven ability to lead, train, motivate, and develop kitchen teams.
• Experience with inventory management, portion control, and managing food costs.
• Hands-on leadership style focused on accountability, quality, and guest experience.

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 assignments and set clear expectations for kitchen staff.
• Monitor food quality through taste, temperature, portioning, and plating.
• Maintain standardized recipes, procedures, and cooking standards.
• Coordinate food preparation and expedite orders for timely service.
• Manage inventories and support cost-control initiatives.
• Develop work schedules for preparation and stewarding teams.
• Train staff on kitchen procedures, safety, and equipment operation.
• Inspect facilities and equipment for health, safety, and sanitation compliance.
• Assist with menu development and collaborate on new dishes and production planning.
• Foster a professional, accountable kitchen culture focused on excellence.

Skills

Sous Chef experience

Leadership & development

Food quality & presentation

Inventory & cost control

Food safety & sanitation

Job description

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.