Sous Chef

Overview:

 

Oceanaire Seafood Room

Washington DC

 

Sous Chef

 

 

Join the culinary team at The Oceanaire Seafood Room in Washington, DC, and take your career to the next level as a Sous Chef in one of the city's premier seafood destinations. Located in the vibrant Penn Quarter neighborhood, Oceanaire is renowned for its commitment to fresh, sustainably sourced seafood, exceptional guest experiences, and innovative cuisine. This is an exciting opportunity to work alongside talented culinary leaders in a polished, high-volume restaurant where quality, creativity, and professionalism are at the heart of everything we do. If you're passionate about culinary excellence and ready to lead in a sophisticated dining environment, we'd love to hear from you.

 

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities:

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Qualifications:

• • Minimum of 2 years of culinary management experience in an upscale/fine dining establishment. Equivalent combinations of professional experience and relevant academic achievements may be considered.
  • Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.
  • Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.
  • Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.
  • Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.
  • Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.
  • Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
  • Proven track record of professional growth, stability, and a strong commitment to excellence.
  • Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.

  
  EOE

Pay Range: USD $65,000.00 - USD $75,000.00 /Yr.