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Chef Partner Jobs in Washington, DC (NOW HIRING)

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

... 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 ...

SSA Group

Executive Sous Chef

Washington, DC · On-site

$78K - $84K/yr

EXECUTIVE SOUS CHEF SSA Group works with zoos, aquariums, museums, and other cultural attractions ... We increase revenue opportunities for partners across the United States. With 50 years in the ...

SSA Group

Executive Sous Chef

Washington, DC · On-site

$78K - $84K/yr

EXECUTIVE SOUS CHEF For more than 50 years, SSA has partnered with cultural attractions to design the hospitality experience journey, freeing our partners to remain mission-focused. We bring together ...

THINK FOOD GROUP LLC

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

... 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 ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$70K - $80K/yr

... 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 ...

Retirement Unlimited, Inc.

Executive Chef

Burke, VA · On-site

$71K - $97K/yr

The Executive Chef is responsible for all food production including that used for restaurants ... Tuition Reimbursement & College Partnerships * Referral Bonus Program * 401K with company match

Lodgeworks

Sous Chef

Mclean, VA

$50K - $68K/yr

Sous Chef | LodgeWorks is actively hiring for a Sous Chef Who we are LodgeWorks is a privately held ... partners) the foundation upon which everything is built. Job overview We're currently seeking a ...

DIG INN Restaurant Teams

Executive Chef

Washington, DC · On-site

$80K - $85K/yr

You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is ...

Archer

Sous Chef

Mclean, VA · On-site

$50K - $68K/yr

Sous Chef | LodgeWorks is actively hiring for a Sous Chef Who we are LodgeWorks is a privately held ... partners) the foundation upon which everything is built. Job overview We're currently seeking a ...

DIG INN Restaurant Teams

Executive Chef

Washington, DC · On-site

$80K - $85K/yr

You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is ...

José Andrés Group

Executive Sous Chef

Washington, DC · On-site

$73K - $93K/yr

Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest ...

DRG Employer LLC

Sous Chef

Ashburn, VA

$51K - $69K/yr

The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. Role and Responsibilities Directs and participates in food production operations.

DIG INN Restaurant Teams

Executive Chef

Washington, DC · On-site

$80K - $85K/yr

You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is ...

Dividend Restaurant Group

Sous Chef

Ashburn, VA · On-site

$51K - $69K/yr

The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. * Role and Responsibilities * Directs and participates in food production operations.

GLOBAL TAPAS LLC

Executive Sous Chef

Washington, DC · On-site

$73K - $93K/yr

Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest ...

DIG INN

Executive Chef

Washington, DC

$80K - $85K/yr

You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is ...

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Chef Partner information

See Washington, DC salary details

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How much do chef partner jobs pay per hour?

As of Aug 6, 2026, the average hourly pay for chef partner in Washington, DC is $27.89, according to ZipRecruiter salary data. Most workers in this role earn between $19.04 and $35.14 per hour, depending on experience, location, and employer.

How does a chef partner balance culinary creativity with business management responsibilities?

A Chef Partner plays a dual role that requires both culinary expertise and strong business acumen. On a typical day, you’ll be designing menus, overseeing kitchen operations, and ensuring food quality, while also managing budgets, inventory, and staff training. Balancing these responsibilities often means delegating effectively and staying organized to meet both creative and operational goals. Collaboration with other partners and front-of-house managers is essential to align the kitchen’s output with the restaurant’s overall vision and profitability.

What is the difference between Chef Partner vs Chef?

AspectChef PartnerChef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentPartnership roles, collaborative kitchensKitchen staff, culinary establishments
Employer & Industry UsageRestaurants, catering, hospitality businessesRestaurants, hotels, food services
Search & Comparison IntentPartnership roles, business collaborationsCooking skills, culinary jobs

While both Chef Partner and Chef require culinary expertise and certifications, Chef Partner typically refers to a collaborative or business partnership role in the culinary industry, often involving shared ownership or strategic involvement. A Chef is generally a culinary professional focused on cooking and kitchen operations. The main difference lies in the role's scope: Chef Partners are involved in business decisions and partnerships, whereas Chefs focus on culinary creation and kitchen management.

What are the key skills and qualifications needed to thrive as a chef partner, and why are they important?

To thrive as a Chef Partner, you need expertise in culinary techniques, menu development, and kitchen operations management, often supported by formal culinary training or equivalent experience. Familiarity with inventory management systems, point-of-sale (POS) software, and food safety certifications is typically required. Leadership, creativity, and strong communication skills set top Chef Partners apart by fostering team motivation and customer satisfaction. These competencies are crucial for ensuring high-quality dishes, efficient kitchen operations, and the overall success of the restaurant.

What is a chef partner?

Chef Partners are experienced culinary professionals who not only manage kitchen operations but also hold a stake in the ownership or leadership of a restaurant or food business. They are responsible for menu development, staff management, food quality, and often strategic business decisions. Unlike traditional head chefs, Chef Partners are involved in both the creative and business aspects of a restaurant, contributing to its overall success and direction. This dual role allows them to influence the culinary vision while also sharing in the financial outcomes of the business.
What are popular job titles related to Chef Partner jobs in Washington, DC? For Chef Partner jobs in Washington, DC, the most frequently searched job titles are:
What job categories do people searching Chef Partner jobs in Washington, DC look for? The top searched job categories for Chef Partner jobs in Washington, DC are:
Chef Partner jobs near you
Infographic showing various Chef Partner job openings in Washington, DC as of August 2026, with employment types broken down into 82% Full Time, 10% Part Time, and 8% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $58,017 per year, or $27.9 per hour.

Sous Chef

Jose Andres Group

Washington, DC • On-site

$56K - $76K/yr

Full-time

Medical, Retirement

Re-posted 13 days ago

Job description

Description:

Job Title: Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House – Culinary

Employment Type: Salaried, Exempt


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.