Sous Chef

Chart House; Annapolis (MD); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health benefits

Dental & Vision

Life insurance

Disability coverage

401(k)

Paid sick leave

Paid time off

Discretionary bonus

Job summary

Chart House Prime Annapolis is seeking a talented Sous Chef to join our culinary team at our premier waterfront destination overlooking the Chesapeake Bay. This role supports a high-volume, chef-driven kitchen where creativity and execution matter, with opportunities to grow within a respected hospitality brand.

You will assist the Executive Chef, lead back-of-house staff, manage inventories and costs, and uphold sanitation standards while delivering an exceptional fine-dining guest experience.

Qualifications

• At least 2 years of culinary management experience in upscale dining.
• Experience supervising back-of-house staff and controlling costs.
• Strong leadership and communication skills.

Responsibilities

• Lead by example in a hands-on kitchen, ensuring guest satisfaction.
• Assist Executive Chef in managing back-of-house operations and training.
• Achieve/oversee labor and cost budgets through planning and execution.
• Oversee inventories and ordering of food and supplies weekly/monthly.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary Management

Staff supervision

Inventory controls

Food cost control

Leadership

Education

Culinary program graduate

Job description

Sous Chef

Chart House Prime Annapolis is seeking a talented Sous Chef to join the culinary team at our premier waterfront destination overlooking the Chesapeake Bay. As the only Chart House Prime location, this exceptional restaurant combines refined steakhouse and seafood cuisine, breathtaking views, and modern energy to create a truly unforgettable dining experience. This is an exciting opportunity for a passionate culinary leader who thrives in a high-volume, chef-driven environment, values creativity and execution, and is eager to grow their career with a respected hospitality brand.

• 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 sick leave
• 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 $75,000.00 - USD $85,000.00 /Yr.