Opening Sous Chef - Lead Culinary Team & Service

Harri; McLean (VA); Hybrid; USD 95,000 - 125,000; Full time

Benefits offered by this job

Dining privileges across KNEAD venues

Medical, dental, and vision insurance

Generous paid time off

Professional development opportunities

Job summary

KNEAD Hospitality + Design seeks an Executive Sous Chef to support Café Monett's opening and ongoing culinary operations in downtown McLean. You will work closely with the Executive Chef to build the team, implement standards, and drive exceptional hospitality in a fast-paced setting.

The role emphasizes hands-on leadership, staff development, and collaboration with FOH to ensure top-quality execution and guest satisfaction across all service periods.

Qualifications

• Minimum 4 years of progressive culinary experience with 1–2 years in a sous chef role.
• Experience with new restaurant openings or kitchen buildouts preferred.
• Background in seasonal, café-style, or modern European-inspired cuisine.
• Strong leadership capable of training, motivating, and retaining teams.
• Culinary degree or equivalent professional experience preferred.

Responsibilities

• Support the Executive Chef in daily operations and opening tasks.
• Lead kitchen during service ensuring quality, consistency, and speed.
• Help hire, train, and develop opening culinary team.
• Oversee BOH scheduling, inventory, and cost awareness.
• Ensure food safety and sanitation per health department standards.
• Collaborate with FOH for seamless service.
• Provide leadership continuity in the executive chef's absence.

Skills

Leadership

Staff training

Kitchen operations

Food cost management

Education

Culinary degree or equivalent

Job description

KNEAD Hospitality + Design seeks an Executive Sous Chef to support Café Monett's opening and ongoing culinary operations in downtown McLean. You will work closely with the Executive Chef to build the team, implement standards, and drive exceptional hospitality in a fast-paced setting.

The role emphasizes hands-on leadership, staff development, and collaboration with FOH to ensure top-quality execution and guest satisfaction across all service periods.