Sous Chef

The Oceanaire Seafood Room; Washington (District of Columbia); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health benefits

Dental/Vision

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

The Oceanaire Seafood Room in Washington, DC invites a dedicated Sous Chef to join a polished, high-volume seafood kitchen in the Penn Quarter. You will lead by example, drive guest satisfaction, and mentor back-of-house staff while delivering exceptional, sustainably sourced cuisine.

This role focuses on maintaining quality, controlling costs, and upholding sanitation and safety standards in a refined dining environment. Competitive pay and growth opportunities are offered.

Qualifications

• At least 2 years of culinary management experience in upscale/fine dining.
• Strong leadership and hands-on management style.
• Experience managing budgets, labor, and cost controls.
• Solid inventory control and food quality standards.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead back-of-house operations in a high-volume, fine dining kitchen.
• Assist Executive Chef with staff development, training and follow-up.
• Manage labor and cost centers to meet budgeted targets.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation consistent with OSHA regulations and brand standards.

Skills

Culinary management

Leadership

Budgeting

Inventory controls

Food quality

Education

Accredited culinary program

Job description

Sous Chef
Join the culinary team at The Oceanaire Seafood Room in Washington, DC, and take your career to the next level as a Sous Chef in one of the city's premier seafood destinations. Located in the vibrant Penn Quarter neighborhood, Oceanaire is renowned for its commitment to fresh, sustainably sourced seafood, exceptional guest experiences, and innovative cuisine. This is an exciting opportunity to work alongside talented culinary leaders in a polished, high-volume restaurant where quality, creativity, and professionalism are at the heart of everything we do. If you're passionate about culinary excellence and ready to lead in a sophisticated dining environment, we'd love to hear from you.

• 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

Overview

Oceanaire Seafood Room
Washington DC
Sous Chef

Join the culinary team at The Oceanaire Seafood Room in Washington, DC, and take your career to the next level as a Sous Chef in one of the city's premier seafood destinations. Located in the vibrant Penn Quarter neighborhood, Oceanaire is renowned for its commitment to fresh, sustainably sourced seafood, exceptional guest experiences, and innovative cuisine. This is an exciting opportunity to work alongside talented culinary leaders in a polished, high-volume restaurant where quality, creativity, and professionalism are at the heart of everything we do. If you're passionate about culinary excellence and ready to lead in a sophisticated dining environment, we'd love to hear from you.

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 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 $65,000.00 - USD $75,000.00 /Yr.