Lead Sous Chef: Elevate High-Volume Dining & Team Growth

STK Washington DC; Washington (District of Columbia); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Performance bonuses

Merit raises

Medical/Dental/Vision insurance

401(k) plan

Onsite meals

Career growth

Job summary

The One Group is seeking a dynamic Sous Chef to lead our kitchen operations with a focus on quality, consistency, and guest experience. You will collaborate with the Executive Chef to maintain the brand’s high standards and deliver exceptional dining experiences.

This role requires strong culinary leadership, a solid grasp of food costs and inventory, and the ability to train and motivate a busy team. Nights, weekends, and holidays are required in a fast-paced upscale setting.

Qualifications

• 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment
• Strong understanding of kitchen operations, food cost management, and inventory control
• Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine
• Ability to execute all kitchen positions and support line staff during peak hours
• Exceptional knife skills and ability to train others in proper techniques
• Strong leadership, communication, and problem-solving skills
• SERV Safe Management Certification (or equivalent to state regulations)
• Ability to work nights, weekends, and holidays in a fast-paced environment

Responsibilities

• Culinary Leadership & Execution: Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency
• Lead and oversee food production, ensuring dishes meet our brand and presentation standards
• Expedite orders to maintain a smooth, efficient, and timely service flow
• Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness
• Assist in creating and executing daily specials that align with seasonal trends and guest preferences
• Ensure all recipes, plating guides, and portioning are followed to maintain consistency

Skills

Culinary leadership

Kitchen operations

Food cost management

Inventory control

Knife skills

Leadership

Communication

Problem solving

SERV Safe certification

Evening/weekend availability

Job description

The One Group is seeking a dynamic Sous Chef to lead our kitchen operations with a focus on quality, consistency, and guest experience. You will collaborate with the Executive Chef to maintain the brand’s high standards and deliver exceptional dining experiences.

This role requires strong culinary leadership, a solid grasp of food costs and inventory, and the ability to train and motivate a busy team. Nights, weekends, and holidays are required in a fast-paced upscale setting.