Sous Chef/TH


The Chef Agency

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  • Pension Plan – 100% company funded retirement plan with full vesting after 3 years
  • 401k with a generous match – full vesting immediately
  • Achievable and generous quarterly bonus plans
  • Flexible schedule with 5 day work week
  • Opportunities for rapid career growth and advancement
  • Half price for off-duty dining with 1 guest at all our restaurants. (100% complimentary for General Managers and Executive Chefs for up to 3 guests)
  • Complimentary Shift Dining
  • Parking Benefits
  • Best in class Health plan with Medical, Dental, Vision, Life, and Accident Insurance, Long Term Disability, Telemedicine, Wellness Coach, and reduced rates on acupuncture, massage therapy, fitness memberships, and more
  • Paid Time Off & Sick Pay
  • Paid Medical/Family Leave up to 8 weeks based on jurisdiction
  • Jury Leave, Time Off to Vote, and School Activities Leave for DC restaurants only
  • Charity Donation Matching Program of up to $4,000 per calendar year
  • Assistance Fund for employees in need
  • Best-in-class classroom & on-premises training program
  • Tuition Reimbursement
  • Annual Flu Shots
  • Discounts from other Graham Holdings companies, including auto, education, retail, art and more.


QUALIFICATIONS: What we look for in a Sous Chef

  • 2-3 years’ experience as a Sous Chef preferably in a high-volume 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


RESPONSIBILITIES: What you will be doing as a Sous Chef

  • Directs kitchen staff (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 order 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

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