Sous Chef

Summer House Santa Monica•North Bethesda, MD

3d•$55,000 - $75,000

About The Position

Summer House Santa Monica offers a California-inspired, chef-driven menu featuring simple ingredients sourced through local grower partnerships and sustainable products, with a strong focus on vegetarian, vegan, and gluten-free options. Summer House North Bethesda is hiring a Sous Chef. The role leads back-of-house shifts and operations, supports food preparation and cooking, oversees inventory and kitchen teams, and works with restaurant management to maintain food quality, communication, and staff development. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve working at multiple sites with or without overnight travel as needed. Salary range: $55,000–$75,000 per year.

Requirements

2–3 years of sous chef experience in a full-service restaurant.
Ability to lead and manage kitchen staff.

Responsibilities

Run back-of-house shifts and ensure effective and efficient operations, including food preparation and cooking; maintain adequate food and supply inventory; and supervise kitchen, dish, and other back-of-house teams.
Lead back-of-house pre-shift meetings and participate in line, temperature, and cooler checks and food tastings.
Partner with the General Manager and/or designated managers or chefs to review and maintain recipe books regularly.
Perform regular line checks throughout the day to ensure the quality of menu items.
Purchase and order food products and restaurant supplies, including daily product orders.
Assist with tracking and controlling food costs.
Communicate food production and timing issues, needs, and special requests effectively between front-of-house and back-of-house teams.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, and respond with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel as needed.
Move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; occasionally move and/or lift up to 50 pounds.