Sous Chef

A notable, high-volume gastropub seeks an experienced and reliable Sous Chef to help lead day-to-day kitchen operations. The Sous Chef is a working leader who sets the pace and standard on the line while supporting the Executive Chef in delivering a consistent, high-quality dining experience. Responsibilities: Maintain and uphold Department of Health regulations for food storage and preparation Manage and possess working knowledge of food cost controls Work the line and prep stations as needed Manage labor on a shift-to-shift basis Lead by example and teach best practices to kitchen staff Uphold systems, operations, and company policies Requirements: 2+ years of experience as a Sous Chef or kitchen leadership role in a high-volume, full-service restaurant ($8-10M in revenue) Passion for food and genuine hospitality Ability to work on your feet for 8-10 hour shifts across a 5-day work week Open availability, including nights — this is a salaried position Willingness to learn, communicate openly, and contribute as a team player Demonstrated professionalism, reliability, and accountability Ability to execute dishes directly from recipes and present food to brand standards Committed to delivering an exceptional guest experience Benefits: Competitive salary ($70-80K) Health insurance (60% employer-paid — single, married, or family) Vision and dental (elected) PTO and sick days 401K We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, or Veteran status. More detail about The Madison Collective - Washington, D.C. part of The Madison Collective, please visit