Sous Chef

Compass Group•ARLINGTON, VA

26d•$70,000 - $80,000•Onsite

About The Position

Restaurant Associates is seeking a Sous Chef to join our team at CoStar, supporting a dynamic corporate dining program known for high-quality food, hospitality, and exceptional guest experiences. This role offers the opportunity to contribute to a culinary operation that values creativity, consistency, and service excellence while serving a professional client environment. A key focus of this position will be helping to build and grow the catering program at the account. Working alongside culinary leadership, you'll play an important role in planning and executing catering events, developing diverse menu offerings, and ensuring every guest experience reflects the high standards of Restaurant Associates. This position also provides a primarily Monday-Friday schedule, with limited evenings, weekends, and holidays required for select catering events.

Requirements

Experience in a Sous Chef, Kitchen Manager, Lead Cook, or similar culinary leadership role.
Strong catering experience, including planning, production, and execution of events.
Diverse culinary knowledge with the ability to work across a variety of cuisines, preparation techniques, and service styles.
Experience in corporate dining, restaurants, hotels, hospitality, or other high-volume foodservice environments.
A guest-focused mindset with a commitment to quality, presentation, cleanliness, and service excellence.
Ability to lead, motivate, train, and support culinary team members in a fast-paced environment.
Understanding of food safety, sanitation standards, inventory management, and cost controls.
Experience with menu planning, production scheduling, and kitchen organization.
Familiarity with Microsoft Office applications, including Excel.

Nice To Haves

ServSafe Certification or equivalent food safety certification is a plus.
Culinary degree or equivalent combination of education and hands-on experience welcomed.

Responsibilities

Support the overall success of the food program and daily culinary operations.
Coordinate and participate in the preparation, production, and presentation of food across multiple service outlets and catering events.
Assist with menu planning, recipe development, and implementation of seasonal and innovative culinary offerings.
Partner with culinary and marketing teams to roll out new programs and dining initiatives.
Help lead and develop a team of approximately 11 back-of-house associates through coaching, training, and day-to-day support.
Maintain high standards of food quality, consistency, presentation, sanitation, and workplace safety.
Assist with inventory management, purchasing, production planning, and cost control initiatives.
Prepare and manage production sheets to ensure efficient execution of service.
Support catering operations, including event preparation, execution, and culinary presentation.
Foster a guest-focused culture that prioritizes hospitality, responsiveness, and service excellence.
Ensure compliance with company standards, client expectations, and local health department regulations.
Perform other duties as assigned to support operational success.