Executive Sous Chef

The Metropolitan Club•Washington, DC

6d•Onsite

About The Position

The Executive Sous Chef is a senior culinary leader responsible for overseeing and executing all food production for both a la carte dining and private events. This role ensures exceptional culinary standards, consistency, and operational excellence while supporting the Executive Chef in leading the kitchen team. The Executive Sous Chef plays a critical role in menu execution, staff development, and delivering memorable dining experiences that reflect the Club’s high standards and distinguished membership.

Requirements

5+ years in a high-volume kitchen including at least one year as a Sous Chef
Must have extensive knowledge of food preparation and presentation
Previous experience serving distinguished clientele – tactful and diplomatic hospitality
Certified Food Protection Manager Certificate required
Able to write, speak, comprehend, and converse proficiently in English, the official language of the Club
Food safety manager certification
CPR/AED certification

Nice To Haves

Culinary degree preferred. Combination of education, training or experience acceptable

Responsibilities

Supervise and direct kitchen staff, ensuring consistency in quality, presentation, and timing
Lead production planning, execution, and service for all Club events and private parties, ensuring seamless coordination with the Front of House teams
Oversee daily culinary operations for both a la carte dining and banquets/club events
Collaborate with Banquet/Events teams on execution, timelines, and special requests
Support Executive Chef on staff related issues including scheduling, praise, and discipline
Train, coach, and develop culinary team members; foster a culture of professional growth
Collaborate with the Executive Chef on menu development, seasonal offerings, and event menus
Manage daily production levels, prep lists, and staffing assignments
Maintain strict adherence to sanitation, food safety, and health regulations
Monitor product quality, minimize waste, and control food and labor costs
Coordinate with Utility Stewards to maintain cleanliness, organization, and equipment upkeep
Assist in forecasting, ordering, and inventory control for all kitchen operations
Ensure proper maintenance and functionality of all kitchen equipment
Provide leadership coverage for shifts, weekends, and peak business periods
Exhibit integrity, discretion, critical decision making, and sound judgment
Foster a positive, collaborative, and harassment-free work environment
Behave in a respectful, civil, and ethical manner. Work well in a multi-cultural and multi-generational environment.
Maintain a clean, professional appearance consistent with grooming and attire standards
Uphold the traditions, standards, and culture of a The Metropolitan Club