Sous Chef

The Post Oak; Alexandria (VA); On-site; USD 68,000 - 78,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & vision

Paid time off

Bonus potential

Job summary

Chart House Alexandria is seeking a talented and motivated Sous Chef to join the culinary leadership team at one of the city’s iconic waterfront restaurants. Known for river views and a bustling brunch, our Old Town location emphasizes seafood and memorable guest experiences.

The ideal candidate is passionate about quality, teamwork and execution, thrives in a high-volume environment, and will support the Executive Chef with back-of-house leadership, cost control, inventories, sanitation and

Qualifications

• Minimum 2 years of culinary management in upscale/fine dining.
• Strong knowledge of back-of-house operations including staff supervision and cost controls.
• Excellent communication, leadership and conflict-resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Assist Executive Chef in managing back-of-house staff and training.
• Achieve or exceed budgeted labor and cost targets.
• Oversee weekly monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Culinary management

Leadership

Communication

Education

Accredited culinary program

Job description

Overview

Chart House

Alexandria, VA

Sous Chef

Chart House Alexandria is seeking a talented and motivated Sous Chef to join the culinary leadership team at one of the city’s most iconic waterfront restaurants. Known for offering the best river views in Alexandria, our historic Old Town location features exceptional seafood, panoramic views of the Potomac River, and one of the area’s most popular Sunday brunches. The ideal candidate is passionate about quality, teamwork, and execution, and thrives in a high-volume, scenic dining environment dedicated to delivering memorable guest experiences.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $68,000.00 - USD $78,000.00 /Yr.