Boqueria Restaurant is seeking a talented Sous Chef to lead a high-functioning kitchen team, manage food and labor costs, ensure compliance with DOH standards, and execute culinary tasks to the highest standards. The ideal candidate is a passionate, driven leader with a strong understanding of food handling practices, operational decisions, and team management. This role offers the opportunity to be part of a growing upscale restaurant group with a strong company culture.

Restaurant Sous Chef

Sous Chef

As a Junior Cook at Sodexo, you will be part of a team that values you for who you are, allowing you to act with purpose and have a positive impact through your everyday actions. This role involves preparing and creating nutritious dishes, ensuring customer service is at the heart of everything you do. You will have the opportunity to grow within the company, with access to ongoing training and development programs.

Junior Cook

The Pastry Sous Chef at Spanish Peaks Mountain Club is responsible for the daily operations of the kitchen, managing all other food preparation Associates, and driving the motivation and productivity of the culinary team. This role involves scheduling kitchen staff, tracking inventory, recruiting and monitoring staff performance, maintaining food quality, and assisting in menu development. The position reports to the Executive Chef and plays a key role in ensuring guest satisfaction and kitchen operations.

Pastry Sous Chef

The Executive Chef at Topgolf is responsible for supervising the team to provide best-in-class culinary experiences, coaching and developing the team, delegating tasks, and ensuring food and labor costs align with budget. This role involves monitoring inventory, purchasing products, standardizing production recipes, maintaining quality standards, and overseeing safety and sanitation in the kitchen. The Executive Chef will also communicate and partner with upper management, the Home Office Leadership, and vendors.

Executive Chef

The Senior Food and Beverage Operations Manager at The Ritz-Carlton Tysons Corner supervises daily Food and Beverage (F&B) shift operations, ensuring compliance with all F&B policies, standards, and procedures. This role involves managing day-to-day operations, monitoring quality, meeting customer expectations, maintaining the operating budget, and verifying that standards and legal obligations are followed.

Senior Food and Beverage Operations Manager

As the Lounge Sous Chef at Capital One Landing, you will be responsible for the successful operation of the kitchen, assisting in the supervision, preparation, and cooking of various food items. You will develop daily menu items, their preparation and garnishment, and may supervise hourly associates. This role involves working closely with the Chef De Cuisine to develop new menus and assist with ordering, offering an exciting opportunity for a culinary professional looking to flourish in a dynamic environment.

Lounge Sous Chef, Capital One Landing

Lounge Sous Chef

The Chef de Cuisine at Capital One Landing, overseeing kitchen operations in partnership with Jose Andres Group, is responsible for maintaining a safe and sanitary work environment, preparing meals in accordance with corporate programs and guidelines, and ensuring high-quality food items are creatively prepared and presented in a cost-effective manner. This role involves compliance with sanitation, safety, and production requirements, motivating and training back of house employees, and supporting cost controls.

Chef De Cuisine, Capital One Landing

Chef de Cuisine

The Sous Chef at the Sheraton Pentagon City in Arlington, overseeing the kitchen staff, is responsible for the procurement, production, preparation, and presentation of all food for the hotel. This role involves managing daily operations, ensuring quality and consistency, maintaining a safe and sanitary work environment, and controlling labor and food costs. The position requires a blend of culinary knowledge, leadership skills, and the ability to work effectively under pressure.

Sous Chef OEM

As a Sous Chef at InterContinental Washington DC - The Wharf, you will be part of a global luxury hotel brand that pioneered international travel. You will be an ambassador of the InterContinental brand, passionate about travel, culture, and diversity. This role involves creating inspiring experiences for guests seeking a richer perspective on the world.

Sous Chef - InterContinental Washington DC - The Wharf

As the Sous Chef at Flik Hospitality Group, you will be responsible for the successful operation of the Culinary Department for a facility. This includes supervising, preparing, and cooking various food items, developing daily menu items, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus, assist with ordering, and execute catering events. This role offers an exciting opportunity for a Culinary professional looking to grow their career in a dynamic environment.

CHEF, SOUS - Nestle - Arlington VA

The Suites Cook at Northwest Stadium, under the Levy Sector of Compass Group, North America, is responsible for preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. This role ensures quality food service is provided at all times, maintaining high standards of cleanliness in the kitchen, and operating and maintaining kitchen equipment as instructed.

Suites Cook - Northwest Stadium

Suites Cook

As a Sous Chef at Tatte Bakery & Cafe, you will oversee all kitchen operations, ensuring the success and growth of your kitchen team. This role involves supervising up to 25 employees, maintaining high standards of food quality and safety, and leading the team in a fast-paced, high-volume environment. A passion for excellent food and genuine hospitality is essential.

Sous Chef - Washington, DC

The Junior Sous Chef at Rooftop Kitchen at City Ridge, part of Mina Group, is a key member of the kitchen team, responsible for assisting in the execution of menus, maintaining culinary standards, and mentoring peers. This role is ideal for a motivated culinary professional with a passion for food, a guest-first mentality, and a desire to learn and grow within the organization.

Junior Sous Chef

The Good Eating Company, a division of Sodexo, is seeking an Executive Chef for our client in Washington, DC. This role is ideal for candidates who are Sous Chefs ready to take on additional responsibilities, focusing on the growth of our business dining account. The position is hands-on and culinary, aiming to become the premier workplace hospitality brand in North America through a commitment to excellence, teamwork, and collaboration.

Executive Chef 1

The Executive Chef at Marriott's Gaylord National Resort & Convention Center is responsible for overseeing the daily kitchen operations, ensuring high-quality food products and services, and leading the kitchen management team. This role involves managing all food-related functions, including food preparation areas and support areas, and ensuring compliance with sanitation and food standards. The Executive Chef also plays a key role in staff development, goal setting, and maintaining culinary standards.

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Senior Sous Chef Jobs in Washington, DC Hiring Now

Restaurant Sous Chef

Junior Cook

Pastry Sous Chef

Executive Chef

Senior Food and Beverage Operations Manager

Lounge Sous Chef, Capital One Landing

Chef De Cuisine, Capital One Landing

Sous Chef OEM

Sous Chef - InterContinental Washington DC - The Wharf

CHEF, SOUS - Nestle - Arlington VA

Suites Cook - Northwest Stadium

Sous Chef - Washington, DC

Junior Sous Chef

Executive Chef 1

Executive Chef