Chef

Chart House; Alexandria (VA); On-site; USD 68,000 - 78,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health benefit plans

Dental & vision

Life & disability insurance

401(k) matching

Paid time off

Bonus potential

Job summary

Chart House Alexandria is seeking a talented Sous Chef to join the culinary leadership team at one of the city’s iconic waterfront restaurants. The role focuses on high-volume, fine dining with exceptional seafood and scenic Potomac River views.

You will collaborate with the Executive Chef to maintain quality, training, and guest satisfaction. The position emphasizes leadership, teamwork, and flawless execution in a busy, scenic setting, with opportunities for career growth and a generous

Qualifications

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

Responsibilities

• Lead by example and ensure guest satisfaction with a hands-on management style.
• Assist Executive Chef in managing back-of-house staff and training.
• Contribute to labor and cost control by planning and executing schedules and budgets.
• Oversee inventory, orders, and supplier relationships for food and supplies.
• Maintain sanitation and OSHA-compliant work area.

Skills

Culinary management

Staff supervision

Budget & cost control

Leadership

Communication

Education

Culinary degree

Job description

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

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• 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.