Sous Chef

Thesaguaro; Washington (District of Columbia); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef for its DC location, responsible for managing kitchen staff and ensuring food quality. The ideal candidate will have experience in fine dining and strong leadership skills, creating a positive environment for both staff and guests. This opportunity offers competitive compensation, benefits, and the potential for advancement within a dynamic team.

Benefits

401(k)

401(k) matching

Company parties

Dental insurance

Employee discounts

Free food & snacks

Health insurance

Paid time off

Training & development

Vision insurance

Wellness resources

Opportunity for advancement

Qualifications

• Minimum three years’ hospitality experience.
• Experience in fine dining and high-volume settings preferred.
• Excellent reading, writing, and speaking English.

Responsibilities

• Train, guide, and manage kitchen personnel.
• Maintain food quality and safety standards.
• Order kitchen supplies and manage inventory.

Skills

Leadership

Communication

Organization

Conflict Resolution

Multitasking

Education

Bachelor’s degree preferred

Tools

MS Office

F&B software systems

Job description

Benefits:

• 401(k)
• 401(k) matching
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Free food & snacks
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

NEW! Offering a $300 HIRING BONUS for Ward 1 residents!

If you live in Ward 1 and get hired, we are offering a $300 hiring bonus to be paid within 30 days of employment.

About our Company

The LINE is a collection of hotels rooted in culture and built for discovery, serving as a launchpad for city life in LA, Austin, and DC. Each property is a creative expression of its surroundings, designed for travelers seeking more than just a place to sleep. We champion bold design, local flavor, and experiences that blur the line between hotel and neighborhood.

From our iconic Koreatown location in LA to a reimagined church in DC, and a lakeside sanctuary in Austin, the LINE offers more than a stay — it’s a cultural connector. Our spaces host award-winning restaurants, neighborhood events, rooftop gatherings, and stories that start with check-in and unfold with every curious step outside.

At the LINE, we celebrate individuality, creativity, and the spirit of the cities we call home. Join us to help shape the guest experience for those who see travel as an invitation to explore something new.

Job Overview

A Sous Chef is the second in command, below the Chef de Cuisine and Executive Chef. This role involves significant responsibility, including leading kitchen staff, maintaining organization and professionalism, and reporting to the Executive Chef. When the Executive Chef is unavailable, the Sous Chef assumes all responsibilities of the role. The candidate must be familiar with all kitchen operations and capable of performing any task as needed. Strong leadership and communication skills are essential, as the Sous Chef often acts as the intermediary between the kitchen and wait staff.

The candidate must possess good communication skills, conflict resolution abilities, and a thorough understanding of LINE policies, procedures, and expectations. Flexibility to perform various functions as required by the company's operational demands is also necessary.

Responsibilities

1. Training, guiding, managing, and scheduling personnel
2. Expediting during service, including ticket arrangement and food preparation
3. Ensuring product consistency and accuracy through recipe adherence, line checks, and portion control
4. Maintaining high standards of food quality, cleanliness, organization, and sanitation
5. Ordering kitchen supplies with the Purchasing Manager
6. Processing and butchering animals and fish, focusing on portions and protein counts
7. Adhering to operational standards, policies, and procedures
8. Maintaining open communication with staff
9. Controlling labor and operating expenses through effective management
10. Ensuring staff understands expectations and is held accountable
11. Maintaining employee documentation
12. Familiarity with safety and emergency procedures, including OSHA standards
13. Ensuring food safety and sanitation standards
14. Attending relevant meetings
15. Maintaining professionalism and courtesy at all times
16. Promoting communication and teamwork across departments

Core Competencies

• Bachelor’s degree preferred
• Experience in fine dining and high-volume settings preferred
• Minimum three years’ hospitality experience
• Proficiency in MS Office and F&B software systems
• Strong management and communication skills
• Excellent reading, writing, and speaking English
• Organizational and time management skills
• Ability to multitask and work under pressure

Compensation & Benefits

We offer competitive wages and benefits, fostering a diverse and inclusive work environment. Employment consideration is based on personal capabilities and qualifications, without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or other protected characteristics.

About our Brand

The LINE is more than a collection of hotels; it’s a creative community built around discovery, exploring buildings, neighborhoods, and cultures. Our properties are located in emerging neighborhoods in Los Angeles, DC, and Austin, reflecting and contributing to their communities through design, food, arts, and culture.