Executive Sous Chef — Mexican Cuisine, Lead Ops & Growth

KNEAD Hospitality + Design, LLC; Washington, Northern (District of Columbia, KY); Hybrid; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive Salary & Growth

Dining expense account

401K

Generous PTO

Bonus program

Medical/Dental/Vision

Dining allowances

Continuing Education

Professional Development

Job summary

KNEAD Hospitality + Design, LLC is seeking an Executive Sous Chef for our flagship restaurant SUCCOTASH PENN QUARTER. You will oversee all kitchen operations, ensure quality and consistency in menu items, and report to the Executive Chef and General Manager.

The ideal candidate has 3–5 years in a Sous Chef role, strong leadership and culinary skills, and experience with Mexican cuisine. Competitive salary, dining benefits, 401K, PTO, and growth opportunities await.

Qualifications

• 5+ years of cooking experience with at least 2 years in a supervisory role.
• 3–5 years as Chef De Cuisine or Executive Sous Chef.
• Culinary/hospitality degree or certification preferred.
• Experience with menu standards and plating guidelines.
• Strong leadership and team-building skills.
• Excellent communication and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Ability to understand and achieve financial goals.

Responsibilities

• Oversee all kitchen operations ensuring quality and consistency.
• Lead and develop culinary team.
• Collaborate with Executive Chef and General Manager.
• Ensure menu standards and plating guidelines are met.
• Drive financial performance and cost controls.
• Promote hospitality and guest satisfaction.

Skills

Culinary leadership

Team management

Communication skills

Organizational skills

Multi-tasking

Financial acumen

Menu standards & plating

Supervisory experience

Education

Culinary degree or certification

Job description

KNEAD Hospitality + Design, LLC is seeking an Executive Sous Chef for our flagship restaurant SUCCOTASH PENN QUARTER. You will oversee all kitchen operations, ensure quality and consistency in menu items, and report to the Executive Chef and General Manager.

The ideal candidate has 3–5 years in a Sous Chef role, strong leadership and culinary skills, and experience with Mexican cuisine. Competitive salary, dining benefits, 401K, PTO, and growth opportunities await.