Sous Chef | Elevated Wine Bar | Gaithersburg, MD

One Haus; Gaithersburg (MD); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Monthly profit-sharing

Flexible scheduling

Four-day workweek potential

Up to 17 days of paid time off

401(k) match

Medical, dental, and vision insurance

Wine-country travel opportunities

Mental health services

Career growth and professional dev

Job summary

One Haus in Gaithersburg, MD is seeking a hands-on Sous Chef to support daily kitchen operations and partner with the Executive Chef to lead a high-performing culinary team. This role emphasizes scratch-made cuisine, seasonal ingredients, and strong leadership to drive consistent execution.

The Sous Chef will lead service, ensure food quality and safety, mentor team members, and help manage kitchen performance and costs.

Qualifications

• At least 2 years of kitchen leadership experience.
• Experience in a high-volume, scratch-kitchen environment preferred.
• Experience leading, training, and supervising hourly culinary team members.
• Strong communication, organization, and problem-solving skills.

Responsibilities

• Oversee daily kitchen operations with hands-on leadership during service.
• Maintain high standards of food quality, safety, and consistency.
• Develop and coach culinary team members; support talent growth.

Skills

Kitchen leadership

High-volume kitchen

Food safety standards

Team development

Education

Culinary degree or formal professional training

Job description

Sous Chef | Gaithersburg, MD | $55,000–$75,000

Position Overview

A growing, upscale restaurant group is seeking a hands‑on Sous Chef to support daily kitchen operations and partner with the Executive Chef to lead a high‑performing culinary team. This opportunity is ideal for a culinary leader who values scratch‑made cuisine, seasonal ingredients, consistent execution, and team development.

The Sous Chef will play an active role in leading service, maintaining food quality and safety standards, developing culinary team members, and supporting the financial and operational performance of the kitchen.

Compensation & Benefits

• $55,000–$75,000 annual salary


• Monthly profit-sharing opportunities


• Flexible scheduling


• Potential for a four-day workweek once per month


• Up to 17 days of paid time off


• 401(k) match


• Medical, dental, and vision insurance after 60 days


• Wine‑country travel opportunities


• Complimentary access to mental health services


• Career growth and professional development opportunities

Why You’ll Love This Opportunity

Join a growing hospitality group that values quality ingredients, thoughtful food and beverage experiences, and strong culinary leadership. This is an opportunity to work closely with the Executive Chef, develop your leadership skills, and help build a kitchen culture centered on consistency, collaboration, and memorable guest experiences.

If you enjoy leading from the kitchen, developing talent, and delivering high‑quality scratch‑made cuisine, this could be an excellent next step in your culinary career.

Key Responsibilities

Culinary Operations

• Support the Executive Chef in overseeing daily kitchen operations and leading successful service periods.


• Maintain a hands‑on presence throughout preparation and service, ensuring consistent execution of recipes, portions, and presentation standards.


• Monitor food quality, ticket times, kitchen readiness, and overall execution throughout each shift.


• Support seasonal menu development, new menu items, and special dining experiences.


• Maintain high culinary standards while actively managing waste and product utilization.

Team Leadership & Development

• Assist with hiring, onboarding, training, and developing culinary team members.


• Delegate responsibilities clearly and coordinate the kitchen team to meet service goals.


• Provide ongoing coaching, feedback, and recognition to support team performance.


• Identify and develop team members with leadership potential.


• Foster clear communication and collaboration between the culinary and front‑of‑house teams.

Financial & Operational Management

• Support scheduling and adjust staffing levels based on business needs.


• Assist with inventory management, ordering, purchasing, and receiving through approved vendors.


• Monitor portioning, waste, and product usage to support food‑cost targets.


• Maintain proper product organization, labeling, storage, and rotation.


• Identify opportunities to improve kitchen efficiency without compromising quality.


• Communicate equipment, product, and operational needs to the Executive Chef.

Food Quality, Sanitation & Safety

• Maintain a clean, organized, and sanitary kitchen environment.


• Ensure food is received, stored, prepared, and served according to food‑safety standards.


• Enforce proper food handling, sanitation, and workplace safety practices.


• Monitor kitchen equipment and promptly communicate maintenance needs.


• Follow company policies and all applicable health and safety requirements.

What You Bring to the Table

• At least 2 years of kitchen experience in a similar culinary leadership role.


• Experience in a high-volume, scratch‑kitchen environment strongly preferred.


• Experience leading, training, and supervising hourly culinary team members.


• Working knowledge of cooking methods, kitchen equipment, and culinary best practices.


• Familiarity with scheduling, inventory, purchasing, and food‑cost controls.


• Strong communication, organization, and problem‑solving skills.


• A hands‑on leadership style with the ability to support both team development and daily kitchen execution.


• A culinary arts degree or formal professional training is a plus.


• Current Food Handler certification and any additional required food‑safety certifications.


• Ability to work a flexible schedule, including days, evenings, weekends, and holidays.


• Ability to stand for extended periods and lift up to 50 pounds.