Executive Sous Chef: Lead High-Volume, From-Scratch Kitchen

Clyde's Restaurant Group; Washington (District of Columbia); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

401(k) plan with immediate participate

Quarterly bonus eligibility

Health Plan: Medical, dental, vision

Five-day work week

Tuition reimbursement

Parking benefits

Comprehensive pension

Generous PTO

Volunteer/charity matching

Job summary

Clyde's Restaurant Group is seeking an Executive Sous Chef for The Hamilton in DC. This is a true second-in-command role, co-leading the kitchen with the Executive Chef in a 750+ cover, from-scratch American kitchen.

The role offers a base salary of $90,000–$100,000 per year with quarterly bonus potential, in a fast-paced environment that values leadership, standards, and growth. Benefits and a strong culture of training and development are highlighted by Clyde's.

Qualifications

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

Responsibilities

• Daily leadership of kitchen operations alongside the Executive Chef.
• Partner on food and labor cost controls — waste reduction, prep efficiency, budgeting targets.
• Train, coach, and develop Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers.
• Write and manage schedules for the kitchen team.
• Expedite during service and maintain quality on every plate.
• Assist with period-end inventory and cost reporting.

Skills

Kitchen management

High-volume

Food cost control

Leadership

Communication

Sanitation standards

Job description

Clyde's Restaurant Group is seeking an Executive Sous Chef for The Hamilton in DC. This is a true second-in-command role, co-leading the kitchen with the Executive Chef in a 750+ cover, from-scratch American kitchen.

The role offers a base salary of $90,000–$100,000 per year with quarterly bonus potential, in a fast-paced environment that values leadership, standards, and growth. Benefits and a strong culture of training and development are highlighted by Clyde's.