Executive Sous Chef

Job Description

Do you love restaurant management but not the weekend hours? Do you thrive when creating traditional dishes with a unique twist? Do you want a place to learn and grow your craft?

Summary

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.

Essential Functions

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

Professional Standards

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

Experience & Skill Qualifications

5+ years of experience in a private club or restaurant including at least one year as a Sous Chef

High school diploma/GED required. Culinary degree preferred. Combination of education, training and experience acceptable

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

Certifications

Food safety manager certification

CPR/AED certification

Work Schedule & Availability

Flexible schedule availability required to accommodate fluctuations in business volume

Weekend availability required to accommodate Club events throughout the year

Benefits (Eligible following 90-day introductory period)

Competitive salary

Vacation (accrued) and sick pay

Medical, dental, and vision plans

Life insurance and accidental death insurance

Long-term disability

Flexible spending account

Retirement plans (401 k with matching)

Employee assistance program

Educational assistance

Professional development and professional organization membership

Christmas gift

The Metropolitan Club of the City of Washington

The Metropolitan Club was organized in 1863 for literary and social purposes and for the mutual improvement of its members. The continuing aim of The Club is to provide a place where members can pursue these objectives and to which they want to come frequently for relaxation and enjoyment.