Executive Sous Chef

• Reputable Company: Strong stability and performance.
• Positive Culture: Courtesy, dignity, and respect.
• Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation.
• Bonuses: Quarterly eligibility.
• Flexible Schedule: 5-day work week.
• Career Growth: Rapid advancement opportunities.
• Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services.
• Insurance: Hospital indemnity, critical illness, accident coverage.
• Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC).
• Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy.
• Dining Discounts: Half-price off-duty dining and complimentary shift meals.
• Convenient Parking: Available parking benefits.
• Employee Assistance: Legal, emotional, financial, and work/life balance support.
• Financial Assistance: Assistance fund for employees in need.
• Training & Education: Best-in-class training program and tuition reimbursement.
• Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts.
• Charity Matching: Up to $4,000 yearly.

• 3+ years of experience as a Sous Chef preferably in a fine-dining restaurant.
• Hardworking, attentive, and hospitality-driven.
• Desire to excel and maintain the highest level of service.
• Great verbal and written communication skills.
• Think and act creatively to provide guests with exceptional service and value.
• Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation, and production.
• Disciplined and firm about standards of performance, yet fair and personable in developing employees.

• Directs and develops kitchen staff (Sous Chef, Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery.
• Inventories prepared foods and determines portion sizes and cooking “specs.”
• Assists in monthly inventories.
• Delegates food preparation assignments to kitchen team.
• Checks quality of all prepared foods by taste, temperature, portioning, and appearance.
• Demonstrates food preparation assignments to kitchen team.
• Expedites food orders from kitchen stations to dining rooms.
• Trains and develops kitchen team in procedures, policies, and the safe operation of equipment, utensils, and machinery.
• Creates work schedules for prep cooks and dishwashers and enters them into the timekeeping system.
• Walks and inspects the facility, the equipment, and machinery in compliance with safety, health, and sanitation regulations.
• Assists in all aspects of menu development.

Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Fall 2026).

Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds.

Clyde’s Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work.

Contact us at [email protected] if you need any special accommodations to apply.