Sous Chef

1 year

Better Hospitality Group (BHG) is the operating group behind four of Washington, D.C.'s most popular neighborhood restaurants & bars: TAKODA Restaurant & Beer Garden in bustling Shaw, a sister TAKODA location in the up-and-coming Navy Yard neighborhood, Boardwalk Bar & Arcade on the waterfront of The Wharf, and our newest Wharf location, Easy Company restaurant & wine bar. BHG is one of the fastest growing and prominent hospitality groups in the Greater Washington region. To learn more, please visit us at betterhospitality.com.

Summary:

We are currently looking for a Sous Chef of Easy Company, which was recently named a finalist for Wine Program of the Year by the Restaurant Association of Metropolitan Washington (RAMW).

What you Will Be Doing:

As the Sous Chef, you will play a key role in overseeing kitchen operations, including food preparation, quality control, cleanliness, staff management and training, and maintaining efficient ticket times. You will report directly to the Corporate Chef, who is responsible for all kitchen operations across the company. This role is vital to ensuring guest satisfaction through exceptional food, encouraging repeat business, and supporting a positive team environment. Strong communication and collaboration with the FOH Manager on Duty is essential. Experience with private events is highly valued. Above all, delivering consistent, high-quality food and presentation remains our top priority.

What We Are Looking For:

A driven and ambitious individual eager to take ownership of a kitchen and demonstrate leadership capabilities.

• At least 1 year of progressive culinary experience in a high-volume, full-service restaurant as a Kitchen Manager, Sous Chef, or Kitchen Lead.
• Strong understanding and consistent practice of food safety standards and procedures.
• Excellent organizational and time management skills.
• Ability to inspire, mentor, and develop team members to achieve their best.
• A collaborative and influential leadership style with a proven ability to lead high-performing teams.
• Flexible availability, including evenings, weekends, and holidays.

• Proficient in written communication and computer skills; a degree in Culinary Arts from an accredited institution is preferred.

Compensation & Benefits:

• $70,000 per year

• Health insurance
• Cell Phone Reimbursement Plan
• Parking Pass in the Wharf parking garage
• Paid Time Off and Sick Leave
• Performance based bonus up to $6000

Compensation: Salary ($70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses

Ability to Oversee Kitchen Operations

Commitment to Guest Satisfaction

Encouraging Repeat Business

Positive Team Environment

Ability to Take Ownership

Demonstrate Leadership Capabilities

Ability to Work in High Volume Environments

Ability to Manage Kitchen Staff

Ability to Maintain Clean and Safe Work Environment

Ability to Handle High Pressure Situations

Ability to Adapt to Changing Circumstances

Ability to Communicate Effectively With Front of House Staff

Ability to Plan and Execute Private Events

Ability to Balance Multiple Tasks

Ability to Provide Constructive Feedback

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