Senior Sous Chef - Lead Kitchen & Quality Control

Air-Culinaire-Worldwide; Ashburn (VA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) retirement plan with employer 6

Paid vacation program

Life insurance

Job summary

Air Culinaire Worldwide is seeking a Sous Chef to manage kitchen staff and oversee hot food preparation on site in Ashburn, VA. This role requires strong culinary skills, leadership, and adherence to safety and government food regulations.

Responsibilities include quality control, staff training on safety and SOPs, inventory management, and ensuring consistent food quality. A four-year culinary degree is preferred with 5–7 years of kitchen experience in catering or fine dining.

Qualifications

• Four-year culinary degree preferred and must meet kitchen standards.
• 5-7 years of kitchen experience in catering or fine dining.
• Strong knowledge of proper food handling procedures and government regulations (food code).
• Culinary preparation and excellent knife skills required.
• Demonstrated ability to work in a team-driven, fast-paced environment.
• Supervisory experience preferred and a clean driving record.

Responsibilities

• Oversee preparation of hot food and manage kitchen inventory.
• Ensure quality control for each order per corporate/government guidelines.
• Train kitchen staff on safety, SOPs, and proper procedures.
• Maintain uniform, professional appearance and effective communication with staff.
• Collaborate with GM/kitchen management to meet operational targets.

Skills

Culinary knife skills

Food safety knowledge

Team leadership

Communication

Problem solving

Flexibility

Education

Four-year culinary degree

Job description

Air Culinaire Worldwide is seeking a Sous Chef to manage kitchen staff and oversee hot food preparation on site in Ashburn, VA. This role requires strong culinary skills, leadership, and adherence to safety and government food regulations.

Responsibilities include quality control, staff training on safety and SOPs, inventory management, and ensuring consistent food quality. A four-year culinary degree is preferred with 5–7 years of kitchen experience in catering or fine dining.