Sous Chef, Bethesda

DIG Inn Restaurant•Bethesda, MD

About The Position

The Sous Chef supports restaurant leaders in delivering culinary and hospitality excellence in a scratch-based kitchen. The role involves mastering every kitchen station, consistently preparing seasonal menu items according to recipes and standards, and training teammates. Sous Chefs provide guidance to Chefs-in-Training, lead during peak service, address guest concerns, and serve as a resource on culinary and operational best practices. The position is hourly and offers an opportunity to learn the business and grow with DIG. The Sous Chef participates in pre-shift meetings, shift management, and training, and is accountable for ensuring restaurant tasks are completed on time and to standard. The role also includes managing preparation and inventory processes, supporting restaurant ordering, coordinating deployment and breaks, and opening and closing the restaurant. Compensation is $20–$22 per hour depending on experience, plus an estimated $2–$3 per hour in tips.

Requirements

At least 1 year of leadership experience in a culinary environment.
Food Safety Certification.
Ability to meet the physical requirements of the position, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Excellent verbal and written communication skills.
Willingness to help wherever necessary.
Desire for growth in the restaurant brigade.

Responsibilities

Motivate and develop Chefs-in-Training by modeling culinary expertise, warm hospitality, and a positive attitude.
Train teammates on each station using station diagrams, pars, and station preparation standards.
Prepare seasonal menu offerings at every station according to recipes, procedures, and standards.
Manage prep lists and waste logs, participate in food inventory, and coordinate with the Chef de Cuisine to keep the walk-in stocked and organized.
Learn restaurant ordering systems for food and paper supplies and support the Chef de Cuisine in maintaining appropriate service pars.
Manage restaurant shifts by preparing deployment plans, delegating work, and following scheduled deployment and breaks.
Open and close the restaurant using checklists and communicate with prior-day leaders to prepare for service.
Contribute to team building through interview shadowing, Chef’s table agendas, feedback to Chefs-in-Training, and leading pre-shift meetings.
Operate the expeditor and computer station to ensure food presentation and order accuracy for walk-in, pickup, and delivery orders.
Troubleshoot guest concerns, digital ordering, and equipment maintenance, and create solutions.
Help maintain the restaurant’s “A” letter grade by following Department of Health and DIG food safety standards.
Uphold DIG’s anti-discrimination and anti-harassment policies.