Required Years of Experience
1 year
Job Details
Are you ready to be part of a dynamic and growing restaurant group? We are an unpretentious, hospitality-driven restaurant committed to culinary excellence and to making great food for everyone, every day. Ruthie’s All-Day (RAD) is seeking a Sous Chef with high standards for quality and presentation, and a great attitude. The position is for our new Fairfax Corner location opening in March 2026. RAD is a wood-fired, scratch kitchen built around a Southern-inspired “meat and three” concept, featuring 100% wood-smoked barbecue, seasonal sides, weekday breakfast and coffee, weekend brunch, and daily specials that put a modern, seasonal twist on classic Southern fare.
Working alongside James Beard nominated Chef/Owner Matt Hill and the RAD team, the Executive Chef will help drive creativity, uphold the brand ethos, and lead with passion and professionalism. Named Best Restaurant in Virginia by Washingtonian, Northern Virginia Magazine, and Arlington Magazine, and featured four times in Tom Sietsema’s Fall Dining Guide since opening in 2020, RAD is looking for someone excited and eager to grow with our team.
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Culinary Skills
Collaboration
Adaptability
Attention to Detail
Customer Service Orientation
Time Management
Problem Solving
Ability to Work Under Pressure
Read more
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Ruthie’s All-Day is a special neighborhood place that makes bellies happy all-day, every day. We are a family-friendly, all-day restaurant and bar with a custom-built wood-burning hearth. We serve coffee, breakfast, lunch, and dinner with coffee/breakfast counter service in the morning transitioning to full-service lunch throughout the week, and a modern take on meat and three (including 100% wood-smoked barbecue) in the evening with brunch on the weekends. We also have an extensive beverage program that reflect the flavors and seasonality of the menus, including a wine list with old-world classics and new world producers, cocktails with twists on classic favorites, and a rotating eight draft beer program from local breweries. We are an unpretentious chef-driven restaurant with an emphasis on using locally-sourced seasonal ingredients. We welcome everyone and anyone to dine with us, with one exception… you have to be RAD.
