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Fabio Trabocchi Restaurants HQ hiring Executive Sous Chef in Washington, DC

Fabio Trabocchi Restaurants HQMore Info

Full Time • Salary (Based on Experience)
Expired: Feb 3, 2023

Sorry, this job expired on Feb 3, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years

Job Details

Fabio Trabocchi Restaurants, by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi, is now accepting applications for Executive Sous Chef opportunities within our acclaimed restaurants which include Fiola Mare and Del Mar.

If you understand the standards of world class service and hospitality and would like to be a part of a growing restaurant group and work with some of the city's best hospitality and culinary professionals, we would love to meet and invite you to discover the opportunities to advance your career within our company. 

Some of our recent company awards and accolades include but not limited to:

  • Restaurant Association of Metropolitan Washington's RAMMY Awards Finalist "Best New Restaurant of the Year" 2018
  • James Beard Foundation's "Best New Restaurant" Semifinalist 2018
  • Washingtonian "100 Very Best Restaurants" #3, 2018
  • Washington Post, Three Stars 2018
  • Bloomberg, "17 Most Exciting Restaurants Opening around the World this Fall", September 2017
  • 1 Star, Washington DC Michelin Guide, 2019
  • 1 Star, Washington DC Michelin Guide, 2018
  • 1 Star, Washington DC Michelin Guide, 2017
  • James Beard Foundation's "Outstanding Service Program" Semifinalist 2017
  • Washingtonian "100 Very Best Restaurants" 2017
  • Restaurant Association of Metropolitan Washington's RAMMY Awards Finalist "Wine Program of the Year" 2017
Essential Duties and Responsibilities: 
  • Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.  
  • Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.  
  • Anticipates guests’ needs, responds promptly and acknowledges all guests, however busy and whatever the time of day.  
  • Maintains positive guest-relations at all times.  
  • Monitors and maintains cleanliness, sanitation and organization of assigned work areas, including monitoring and verifying temperature logs and shellfish tags. 
  • Maintains and strictly abides by sanitation/health regulations and restaurant requirements.  
  • Meets with Executive Chef and Chef de Cusine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.  
  • Sets up work-station with required mis-en-place, tools, equipment and supplies, and allocates kitchen rags and aprons to kitchen team according to pars. 
  • Inspects the cleanliness and working condition of all tools, equipment and supplies. 
  • Checks production schedule and pars.  
  • Establishes priority items for the day for production teams 
  • Informs the Chef of any supplies that need to be requisitioned for the day’s tasks.  
  • Transports supplies from the Storeroom/Walk-in and stock in designated areas.  
  • Prepares all menu items following recipes, or instructs staff on how to do so. 
  • Maintains proper storage procedures as specified by Health Department and restaurant SOP’s.  
  • Minimizes waste and maintains controls to attain forecasted food cost, including regular and frequent inspections of all walk-ins and low boy refrigerators. 
  • Receives deliveries, reviews and approves invoices, and ensures all items are processed and stored properly. Returns/rejects   bad, overprices or incorrectly priced items. 
  • Adjusts schedules according to business demand, reducing or eliminating overtime to maintain  target payroll costs. 

Benefits Offered:

  • Be a part of an award-winning restaurant group which continues to expand
  • Company sponsored health care plan
  • Competitive Pay
  • Cell Phone Stipend
  • Wellness credit
  • EAP program
  • Dining dollars
  • Excellent Training & Development Opportunities
  • Complimentary Employee Meals
  • Referral Bonuses


  • At least 5 years of supervisory back-of-house experience in fine dining or upscale casual restaurant kitchens.
  • An appetite for providing memorable cuisine and hospitality.  
  • Curious intelligence to continue learning in the position. 
  • Open availability and a professional culinary career mentality.  
  • Excellent emotional self-awareness under pressure.  
  • Must be at least 18 years of age.  
  • Must be able to communicate in and understand English.  
  • Must be friendly, outgoing and possess good communication skills.  
  • Must be able to work in a standing position for long periods of time. 
  • Must be able to reach, bend, stoop and frequently lift at least 50 pounds.  
  • Must be able to work independently and in a team environment. 

How to apply:

Please reply to this post with an updated copy of your resume

To learn more about our company, please visit: 


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

View Job Description

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Restaurant Group

Part of Fabio Trabocchi Restaurants

Fabio Trabocchi Restaurants is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Fabio Trabocchi restaurants does not discriminate on the basis of disability, veteran status or any other basis protected under state or local law.

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