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Assistant Chef Jobs in Springfield, VA (NOW HIRING)

José Andrés Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and ...

Xiquet

Sous Chef

Washington, DC

$60K - $85K/yr

You will work closely with our Executive Chef to develop menus, manage kitchen operations, and ... Uphold meticulous standards of cleanliness, organization, and safety within the kitchen * Assist in ...

GLOBAL TAPAS LLC

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and ...

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and ...

Meriwether Godsey, Inc.

Executive Chef

Washington, DC · On-site

$85K/yr

Deliver high-end catering. * Assist in Back of House phases of financial planning, budget/cost ... What the Executive Chef needs: * Associate's Degree or five or more years of related food service ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$65K - $75K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering * Assist with ordering and receiving; verify quality/temperatures and ...

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and ...

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering * Assist with ordering and receiving; verify quality/temperatures and ...

Fiola Mare

Sushi Chef

Washington, DC · On-site

$65K - $75K/yr

Work closely with Executive Chef, Sous Chefs, and line cooks to ensure seamless service flow * Assist with inventory awareness, product rotation, and waste control * Ensure station is fully stocked ...

THINK FOOD GROUP LLC

Sous Chef

Washington, DC

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$70K - $80K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering Assist with ordering and receiving; verify quality/temperatures and ...

505 9TH ST Partners LLC

Sous Chef

Washington, DC

$56K - $76K/yr

Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary ... Inventory, COGS & Ordering * Assist with ordering and receiving; verify quality/temperatures and ...

OYSTER OYSTER

Sous Chef

Washington, DC · On-site

$27 - $30/hr

As Sous Chef, you will work closely with the Chef team to lead daily operations, support and mentor ... Maintain consistency, quality, and attention to detail across all dishes * Assist with ordering ...

Capital Restaurant Resources

Sous Chef

Washington, DC · On-site

$65K - $75K/yr

... Assist with food preparation, station organization, and quality control Help train and mentor line ... Chefs and Sous Chefs to maintain efficient kitchen operations Help manage prep production ...

Cogir Senior Living

Sous Chef

Fairfax, VA · On-site

$68K - $72K/yr

POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience and ... Maintain all departmental documentation according to state and federal regulations. * Assist in the ...

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All JobsAssistant Chef JobsAssistant Chef Jobs in Springfield, VA

Assistant Chef information

See Springfield, VA salary details

$10

$21

$40

How much do assistant chef jobs pay per hour?

As of Jul 2, 2026, the average hourly pay for assistant chef in Springfield, VA is $21.76, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $23.37 per hour, depending on experience, location, and employer.

What are assistant chefs called?

Assistant chefs are commonly referred to as sous chefs or kitchen assistants. They support head chefs by preparing ingredients, maintaining kitchen cleanliness, and following recipes, often requiring culinary training or certifications. These roles are essential for smooth kitchen operations and may involve working in fast-paced environments with specific safety standards.

How does an Assistant Chef typically collaborate with the Head Chef and other kitchen staff during service?

As an Assistant Chef, you play a vital role in supporting the Head Chef by preparing ingredients, ensuring stations are well-stocked, and executing dishes according to established recipes and quality standards. Collaboration is constant—clear communication with the Head Chef and other cooks helps maintain a smooth workflow, especially during busy service hours. You may also assist in training junior staff and step in to manage specific sections of the kitchen when needed, making adaptability and teamwork essential traits for success in this role.

What Does a Chef Assistant Do?

A chef assistant provides support for the head chef of a restaurant, bakery, catering business, or cafeteria. As a chef assistant, your job duties include managing inventory, ensuring that the kitchen meets food safety and cleanliness standards, and helping kitchen staff with food preparation. The qualifications for a career as a chef assistant vary by employer, but typically include training from a culinary school, proven cooking skills, and experience working in a kitchen. You need strong teamwork abilities and a willingness to work a flexible schedule.

What are Assistant Chefs?

Assistant Chefs, also known as commis chefs or junior chefs, support the head chef and sous chef in a professional kitchen. Their responsibilities typically include preparing ingredients, cooking basic dishes, maintaining kitchen cleanliness, and helping with inventory management. They play a crucial role in ensuring a smooth workflow and may also assist in plating dishes and learning advanced culinary techniques. This position is often an entry-level role for those pursuing a culinary career, offering hands-on experience and opportunities for advancement.

Is 35 too late to become a chef?

Assistant chefs can start their culinary careers at any age, including 35, as many chefs begin training or apprenticeships later in life. Success depends on dedication, gaining relevant skills, and obtaining certifications such as culinary diplomas or food safety licenses. Age is not a barrier to entering the culinary field or advancing as a chef.

What are the key skills and qualifications needed to thrive as an Assistant Chef, and why are they important?

To thrive as an Assistant Chef, you need a solid understanding of culinary techniques, food safety standards, and experience in a kitchen environment, often supported by a culinary certificate or diploma. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is typically required. Strong teamwork, time management, and attention to detail are crucial soft skills that help in supporting the head chef and ensuring smooth kitchen operations. These skills and qualities are vital for maintaining food quality, efficiency, and safety in a fast-paced culinary setting.

Is assistant chef a stressful job?

Assistant chefs often work in fast-paced kitchen environments that can be physically demanding and require long hours, especially during busy service times. The role involves multitasking, attention to detail, and teamwork, which can contribute to stress levels, but experience and good time management can help manage these pressures.

What does an assistant chef do?

An assistant chef supports the head chef by preparing ingredients, cooking dishes, and maintaining kitchen cleanliness. They often handle tasks such as chopping, measuring, and organizing supplies, and may assist with plating and presentation. This role requires good communication skills and knowledge of food safety standards.

What is the lowest position as a chef?

The lowest position in a professional kitchen is typically that of a line cook or prep cook, responsible for basic food preparation and assisting higher-level chefs. Entry-level roles often require basic culinary skills and may involve working under supervision in a fast-paced environment.

What is the difference between Assistant Chef vs Line Cook?

AspectAssistant ChefLine Cook
CredentialsBasic culinary training, certifications varyBasic culinary skills, often no formal certification required
Work EnvironmentAssists head chef, supports kitchen operationsPrepares specific dishes on the line during service
Employer & Industry UsageHotels, restaurants, catering servicesRestaurants, hotels, catering
Common Search & ComparisonYesYes

The Assistant Chef typically supports the head chef and handles a variety of kitchen tasks, often with some formal training. Line Cooks focus on preparing specific dishes during service, usually with less supervision. Both roles are essential in culinary operations, but Assistant Chefs often have broader responsibilities and may oversee Line Cooks.

More about Assistant Chef jobs
What are the most commonly searched types of Chef jobs in Springfield, VA? The most popular types of Chef jobs in Springfield, VA are:
What cities near Springfield, VA are hiring for Assistant Chef jobs? Cities near Springfield, VA with the most Assistant Chef job openings:
Assistant Chef jobs near you
Infographic showing various Assistant Chef job openings in Springfield, VA as of June 2026, with employment types broken down into 1% As Needed, 89% Full Time, 6% Part Time, and 4% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $45,253 per year, or $21.8 per hour.
Sous Chef

Sous Chef

José Andrés Group

Washington, DC • On-site

$56K - $76K/yr

Full-time

Medical, Retirement

Posted 3 days ago

Job description

Job Title: Sous Chef
Reports To: Chef de Cuisine / Executive Chef
Department: Back of House - Culinary
Employment Type: Salaried, Exempt
Location: Nashville, TN
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Sous Chef is a hands-on kitchen leader who ensures daily prep, service, and sanitation meet JAG standards. You'll run the line during assigned services, coach cooks, manage station pars and ticket flow, uphold food safety compliance, and support inventory and COGS discipline-partnering closely with the Chef de Cuisine/Executive Chef to deliver consistent quality, speed, and teamwork.
Key Responsibilities
Culinary Standards & Training
Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.
Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.
Coach cooks on knife skills, fire management, station organization, and expo discipline.
Service Execution & Expo
Own the pass or a key station during assigned services; protect window times and quality.
Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.
Drive immediate recovery for remakes and service issues, capture learnings in manager logs.
Prep, Pars & Production
Translate forecast into actionable prep lists; set station pars and adjust throughout the day.
Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
Support menu changes/specials with mise en place, tastings, and training materials.
Food Safety, Sanitation & Compliance
Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene.
Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.
Prepare for inspections and correct violations immediately.
Inventory, COGS & Ordering
Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.
Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets.
Flag shortages and propose substitutions that protect quality and margin.
Labor, Scheduling & Deployment
Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift.
Cross-train team across stations to maintain coverage and growth opportunities.
Equipment, Facilities & R&M
Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).
Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.
Events, Banquets & Openings (as applicable)
Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.
Requirements
Required Qualifications
  • 3-5+ years of professional kitchen experience with 1-2+ years as a lead/strong line cook or Sous in upscale/casual-fine or fine dining.
  • Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
  • Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
  • Proven ability to coach teams, stay organized under pressure, and communicate clearly.
  • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
  • Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements
  • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
  • Lift/carry/push/pull up to 35-50 lbs.
  • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
  • Slip-resistant footwear required.

In Return, We Offer You
  • Competitive compensation and performance-based bonus opportunities
  • Comprehensive health & wellness benefits
  • Retirement savings plans
  • Employee dining discounts
  • Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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