Lead Plant-Based Sous Chef: Elevate Culinary & Grow

Planta Restaurants; Bethesda (MD); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental & Life insurance

Paid time off

ClassPass Wellness/Fitness Program

50% Discounts at PLANTA locations

Growth opportunities

Job summary

PLANTA is seeking a driven Sous Chef to join our tight-knit leadership team at our Bethesda location. You will work side by side with the Executive Chef to oversee all aspects of the kitchen and ensure quality food and service.

With at least 2 years in a leadership role in a fast-paced, plant-based environment, you will motivate the team, maintain high standards, and communicate effectively. Expect a salary of $70,000–$80,000 annually plus medical, dental & life insurance, PTO, and benefits.

Qualifications

• Minimum 2 years in a leadership role in a fast-paced kitchen.
• Experience with plant-based ingredients preferred.
• Strong attention to detail and high standards.
• Excellent written and verbal communication.

Responsibilities

• Champion hospitality for guests and employees by creating a welcoming, positive environment.
• Actively participate in service, exemplify standards, and provide hands-on coaching.
• Oversee product preparation, presentation, and service to ensure adherence to standards.
• Help achieve profitability by managing food, waste, and labor costs.
• Communicate with team and chefs to plan shifts and expectations.
• Conduct walk-throughs to monitor quality and station readiness.
• Train and supervise culinary team members’ skills and techniques.
• Execute staff schedules and ensure proper staffing.
• Ensure compliance with policies, health, safety, and hygiene regulations.
• Oversee repairs and maintenance for building and facilities.

Skills

Leadership

Plant-based

Team motivation

Attention to detail

Communication

Integrity

Decision making

Scheduling

Job description

PLANTA is seeking a driven Sous Chef to join our tight-knit leadership team at our Bethesda location. You will work side by side with the Executive Chef to oversee all aspects of the kitchen and ensure quality food and service.

With at least 2 years in a leadership role in a fast-paced, plant-based environment, you will motivate the team, maintain high standards, and communicate effectively. Expect a salary of $70,000–$80,000 annually plus medical, dental & life insurance, PTO, and benefits.