Lead Sous Chef — High-Volume Kitchen Leader

farmersrestaurantgroup; Washington (District of Columbia); On-site; USD 85,000 - 100,000; Full time

Job summary

Farmers Restaurant Group is seeking a Sous Chef to lead our culinary team in the DMV area, working with the Executive Chef to uphold standards and hospitality in a high-volume kitchen.

You will train and supervise staff, ensure safety and sanitation, and maintain production schedules to consistently deliver delicious dishes. This role offers growth within a respected restaurant family, emphasizing teamwork, mentorship, and brand growth.

Qualifications

• Experience managing in high-volume restaurants, minimum 3 years preferred.
• Strong understanding of restaurant operations.
• Passion for hospitality.
• Ability to lead a team and coach staff.
• Capable of identifying problems and determining accurate solutions on each shift.
• Love for all things food and beverage.
• Caring, self-motivated with leadership and driving excellence.
• Able to read and follow a recipe.
• Able to read, write and understand workplace language.

Responsibilities

• Assist in interviewing, hiring, training, developing, and retaining staff.
• Identify and document employee performance issues.
• Supervise culinary staff daily per company standards.
• Train kitchen personnel in procedures, policies, and equipment operation.
• Assign and enforce production goals for kitchen staff.
• Follow allergy procedures and dietary restrictions.
• Assist in inventory counts and ensure accuracy.
• Schedule employees and coordinate production with managers.
• Expedite orders from kitchen to dining room.
• Uphold sanitation and safety guidelines across the kitchen.

Skills

Leadership

High-volume management

Team supervision

Problem solving

Hospitality

Recipe adherence

Communication

Stamina

Safety and sanitation

Job description

Farmers Restaurant Group is seeking a Sous Chef to lead our culinary team in the DMV area, working with the Executive Chef to uphold standards and hospitality in a high-volume kitchen.

You will train and supervise staff, ensure safety and sanitation, and maintain production schedules to consistently deliver delicious dishes. This role offers growth within a respected restaurant family, emphasizing teamwork, mentorship, and brand growth.