Overview
We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will play a crucial role in supporting the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining exceptional standards of food safety and hygiene. The Sous Chef helps ensure a premium dining experience for members and guests in both casual and fine dining environments, as well as banquets and special events.
Duties
- Assist in the successful recipe preparation of food dishses; whether is cooking or working alongside our culinary team.
- Assist the Executive Chef in menu planning and development, ensuring creativity and seasonal relevance.
- Supervise kitchen staff, providing guidance and support to ensure efficient food production and service.
Key Responsibilities:
- Assist in planning, coordinating, and supervising the daily operations of all kitchen areas.
Qualifications:
- Culinary degree or certification from an accredited culinary institution preferred.
- Minimum 3–5 years of experience in a high-volume kitchen, preferably in a club, resort, or fine dining environment.
- Proven leadership and team management skills.
- Extensive knowledge of culinary techniques, kitchen equipment, and food safety practices.
- Strong organizational and multitasking skills, with attention to detail.
- Ability to work flexible hours, including nights, weekends, and holidays.
- ServSafe or equivalent food safety certification required
- Ensure consistent and high-quality food preparation and presentation across all service areas.
- Supervise, train, and mentor line cooks, prep cooks, and other kitchen staff.
- Manage kitchen staff scheduling, ensuring proper coverage for daily service and events.
- Maintain food cost and labor cost targets in coordination with the Executive Chef.
- Oversee inventory control, including ordering, receiving, and proper storage of ingredients and supplies.
- Enforce strict food safety, sanitation, and cleanliness standards in compliance with health regulations.
- Assist in developing and testing new menu items and seasonal offerings.
- Step in as lead during the absence of the Executive Chef.
- Work collaboratively with front-of-house staff to ensure smooth service and member satisfaction.
- Assist with special events, weddings, and banquets, ensuring all culinary aspects are executed flawlessly.
Job Type: Full-time
Pay: $55,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Tuition reimbursement
- Vision insurance
Experience:
- Culinary : 2 years (Required)
Ability to Commute:
- Rockville, MD 20853 (Required)
Work Location: In person
