Sous Chef Opportunities | Michelin-Starred Restaurant Group

Fabio Trabocchi Restaurants, led by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi, is currently seeking experienced and passionate Sous Chefs to join our acclaimed culinary teams!

This is an exciting opportunity to work within one of the most respected restaurant groups in the country. Our kitchens are built on a culture of excellence, mentorship, collaboration, and world-class hospitality. We are looking for leaders who are passionate about cuisine, team development, and delivering exceptional guest experiences.

If you understand the standards of fine dining service, precision culinary execution, and high-volume luxury hospitality, we invite you to apply and grow your career with our team.

Awards & Industry Recognition

Fabio Trabocchi Restaurants has received numerous accolades for culinary excellence, service, and innovation, including:

Michelin Guide Washington DC – 1 Star (2017, 2018, 2019,2020,2021,2022,2023,2024, & 2025)
James Beard Foundation – “Best New Restaurant” Semifinalist (2018)
James Beard Foundation – “Outstanding Service Program” Semifinalist (2017)
Restaurant Association of Metropolitan Washington (RAMMY Awards)
- Finalist – Best New Restaurant of the Year (2018)
- Finalist – Wine Program of the Year (2017)
Washingtonian Magazine – “100 Very Best Restaurants” (2017 & 2018)
Washington Post – Three Stars (2018)
Bloomberg – “17 Most Exciting Restaurants Opening Around the World” (September 2017)

Essential Duties & Responsibilities

The Sous Chef will assist in leading kitchen operations while ensuring consistency, efficiency, and excellence in all aspects of food production and team leadership.

Responsibilities include:

Maintain full knowledge of departmental policies, service procedures, and culinary standards
Maintain complete knowledge of proper maintenance and use of kitchen equipment
Anticipate operational needs and support smooth service during all shifts
Maintain positive guest relations and support the restaurant’s hospitality culture
Monitor and maintain cleanliness, sanitation, and organization of assigned kitchen areas
Strictly follow all health department regulations and restaurant sanitation standards
Meet daily with the Chef to review assignments, business levels, and operational needs
Set up workstations with required mise en place, tools, equipment, and ingredients
Inspect the cleanliness and working condition of all tools and equipment
Review production schedules, pars, and inventory levels
Identify priority production items and delegate accordingly
Communicate supply and ordering needs to the Chef
Coordinate product retrieval from storage areas and ensure proper stocking
Prepare menu items following established recipes and yield guides
Maintain proper storage procedures according to health regulations and restaurant SOPs
Minimize waste and support food cost control goals
Support team development and maintain a professional kitchen culture
Perform additional duties as directed by management

Expected Schedule:
Approximately 60 hours per week with two guaranteed days off.

Compensation & Benefits

We offer competitive salary and top-tier earning potential, along with opportunities for professional growth within one of the nation’s premier restaurant groups.

Benefits include:

Fabio Trabocchi Restaurants offers full-time employees company-subsidized health insurance. A full-time employee must work an average of 30 hours per week to qualify for health insurance benefits. Coverage begins on the first day of the month following the employee’s 60th day of employment. The insurance enrollment period is between 30 and 90 days of employment.
Competitive Salary
Excellent Training & Career Development Opportunities
Complimentary Employee Meals
Professional Growth within a Michelin-recognized restaurant group

Qualifications

Ideal candidates will possess strong culinary leadership skills and a passion for excellence.

Requirements include:

Minimum 5 years of back-of-house experience in fine dining or upscale casual restaurant kitchens
Minimum 2 years of supervisory or leadership experience
Deep understanding of culinary techniques, food safety, and kitchen management
Strong knowledge of mise en place systems, production planning, and inventory management
Ability to maintain high standards under pressure in a fast-paced environment
Passion for delivering exceptional cuisine and hospitality
Strong leadership, communication, and organizational skills
Commitment to professional growth and continuous learning
Must be at least 18 years of age
Must be able to communicate in and understand English
Must be friendly, outgoing, and possess strong interpersonal skills
Ability to stand for extended periods of time
Ability to reach, bend, stoop, and frequently lift up to 50 pounds
Ability to work both independently and as part of a team

How to Apply

Please reply to this posting with an updated copy of your resume.

To learn more about our restaurants and culinary philosophy, please visit:
www.fabiotrabocchi.com

More detail about Fiola Mare part of Fabio Trabocchi Restaurants

Fiola Mare

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