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Executive Chef – High-Volume Restaurant | DC Area

We are seeking a hands-on Sous Chef to lead the kitchen at a high-volume, high-profile restaurant in the DC area

. This is an opportunity to join an established restaurant group known for operational excellence and strong performance. The ideal candidate is a proven operational leader with strong culinary skills, team development abilities, and a track record of building accountable, well-organized kitchen teams.

What You'll Do

• Assist the Executive Chef in leading back-of-house operations for a high-volume, high-profile restaurant
• Maintain strong kitchen systems focused on organization, cleanliness, and consistency
• Manage and develop the kitchen team through effective delegation and accountability
• Assist with food costs, labor, and inventory control
• Execute Latin-inspired cuisine with quality and consistency
• Maintain equipment and ensure proper kitchen maintenance protocols
• Collaborate with restaurant leadership on operational goals and menu execution
• Represent the restaurant professionally in media interactions and public-facing situations

What We're Looking For

• 2+ years as Sous Chef in standalone full-service scratch kitchens
• Strong operations management background with proven systems
• Excellent leadership skills with the ability to delegate and hold teams accountable
• Experience managing high-volume kitchen operations
• Latin cuisine experience strongly preferred
• Stable work history demonstrating long-term commitment
• Bilingual preferred – Spanish/English

Compensation & Benefits

• Competitive base salary
• Bonus
• Relocation assistance available
• Health insurance
• PTO and sick days
• 401(k) with company match
• Dining discounts

JOB ID: 181029

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Nichelle Ritter

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