Lead Sous Chef - High-Volume Upscale Kitchen

Nbutexas; Oxon Hill (MD); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Bonus potential

Medical, dental, and vision

401(k)

Paid time off

Dining and company perks

Growth opportunities

Job summary

National Harbor Restaurant Co. in National Harbor, MD, is seeking an experienced Sous Chef to join its culinary leadership team. You will oversee daily kitchen operations, lead from the front, and ensure high standards during busy services.

You will work closely with the Executive Chef and leadership team, mentoring line cooks and BOH staff while upholding quality, consistency, and sanitation across all stations. This role offers growth within a dynamic, expanding restaurant group.

Qualifications

• 2–4+ years of culinary leadership in high-volume upscale or upscale-casual restaurant.
• Hands-on leader with experience guiding BOH teams during peak service.
• Strong understanding of food cost, inventory, and kitchen operations.
• Calm, organized, and communicative under pressure.

Responsibilities

• Assist with daily BOH operations and high-volume service.
• Lead and support the culinary team during peak periods.
• Train, coach, and develop line cooks and BOH staff.
• Maintain high standards for food quality, presentation, and sanitation.
• Assist with ordering, receiving, inventory, and food cost management.
• Support scheduling and labor management.
• Enforce kitchen systems, procedures, and operational standards.
• Foster a positive, professional, and accountable team culture.

Skills

Culinary leadership

High-volume service

Team development

Food cost control

Kitchen operations

Calm under pressure

Job description

National Harbor Restaurant Co. in National Harbor, MD, is seeking an experienced Sous Chef to join its culinary leadership team. You will oversee daily kitchen operations, lead from the front, and ensure high standards during busy services.

You will work closely with the Executive Chef and leadership team, mentoring line cooks and BOH staff while upholding quality, consistency, and sanitation across all stations. This role offers growth within a dynamic, expanding restaurant group.