Sous Chef- More than a kitchen role

The Leesburg Movement Main Street Program • Full-time • Frederick, MD, US • $55k - $60k / year • 12m ago

Are you ready to lead with heart, cook with purpose, and help create something truly remarkable?

We’re a locally owned, values-driven restaurant group looking for a Sous Chef who shares our belief that hospitality starts behind the scenes—with how we treat our team, our vendors, our food, and ourselves. If you’re passionate about food, love developing others, and are energized by creativity, this is your chance to step into a leadership role that’s about more than just food.

Who We Are

We operate multiple chef-driven restaurants that reflect our love for seasonal, local ingredients, bold ideas, and the stories behind every plate. Each kitchen is unique, each menu a creative expression of our chefs. Our culture is built around trust, collaboration, and a shared mission: to make people feel seen, celebrated, and well-fed—guests and team alike.

Our core values guide every decision we make:

How we treat each other is everything
Make it fun
The action reflex (see a need, meet it)
Lead and live with grace
Create remarkable moments

If those resonate with you, keep reading.

What You’ll Do

As a Sous Chef, you’ll be more than just a cook. You’ll be a mentor, a culture carrier, and a key creative force. You'll:

Collaborate with the Executive Chef to craft thoughtful, ever-changing menus inspired by the seasons and your own imagination.
Uphold and elevate our standards for ingredient sourcing, preparation, cleanliness, and consistency.
Set the tone on the line: leading by example with grace under pressure and a sense of urgency, especially during those wild Saturday night services.
Support and develop cooks with kindness, structure, and accountability, creating a team that’s proud to work beside you.
Jump in where needed without hesitation—because that’s what great teammates do.

This is an opportunity to take the reins in a kitchen where your voice, vision, and values matter.

Who You Are

You’ve got at least 3 years of experience in high-quality, full-service kitchens and have managed or mentored others before.
You’re passionate about local, seasonal food and love the challenge of building menus that are modern, clean, and deeply satisfying.
You communicate clearly and kindly—with your team, your leaders, and your vendors.
You know how to balance excellence with empathy.
You are flexible, driven, and bring positive energy to the kitchen—even during the rush.
You laugh often. You take the work seriously, but not yourself.
You believe that the guest’s experience begins with how the team feels walking into work.

Why This Role is Special

You’ll join a restaurant group where people come first, always.
You’ll have creative freedom and a real seat at the table.
You’ll be empowered to make a lasting impact—on your team, on the food, and on every guest’s experience.
And you’ll have fun doing it.

Job Types: Full-time, Part-time

Pay: $55,000.00 - $60,000.00 per year

Expected hours: 40 – 60 per week

Benefits: