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Chef Train Jobs in Reston, VA (NOW HIRING)

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

... train on techniques in real time. · Coach cooks on knife skills, fire management, station ... Sous Chef in upscale/casual-fine or fine dining. · Advanced station skills (grill, sauté, fry ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$65K - $80K/yr

... train on techniques in real time. • Coach cooks on knife skills, fire management, station ... Sous Chef in upscale/casual-fine or fine dining. • Advanced station skills (grill, sauté, fry ...

Xiquet

Sous Chef

Washington, DC

$60K - $85K/yr

You will work closely with our Executive Chef to develop menus, manage kitchen operations, and ... Train, mentor, and guide kitchen staff, promoting a culture of teamwork and excellence * Manage ...

Mita

Junior Sous Chef

Washington, DC

$55K - $65K/yr

Lead, train, and develop line cooks and prep staff, building a culture of accountability and growth ... Step in for the CDC or Executive Chef in their absence to maintain kitchen continuity * Communicate ...

Lettuce Entertain You Restaurants

Sous Chef

Washington, DC · On-site

$55K - $75K/yr

... train, supervise and develop all BOH employees and teams as needed * Model and promote teamwork ... sous chef experience in a full-service restaurant * Ability to lead and manage the kitchen staff ...

Not Your Average Joe's

Sous Chef

Bethesda, MD

$62K - $75K/yr

As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant ... Ability to coordinate and train team members * Exhibits a neat, clean and professional image at all ...

Not Your Average Joe's

Sous Chef

Bethesda, MD · On-site

$62K - $75K/yr

As a Sous Chef you will play a pivotal role in the day-to-day operations of our restaurant ... Ability to coordinate and train team members * Exhibits a neat, clean and professional image at all ...

Elizabeth's

Executive Chef

Washington, DC

$110K - $120K/yr

As a leader, the Executive Chef will train and mentor staff while fostering a collaborative and respectful work environment. This is a unique opportunity for someone who wants to build their own ...

The Hoya Hotel at Georgetown

Sous Chef OEM/HM

Washington, DC · On-site

$57K - $77K/yr

The Sous Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff daily. In the absence of an Executive Chef, the Sous Chef will fulfill this role. The ...

Ted's Bulletin

Sous Chef-New

Washington, DC · On-site

$60K - $69K/yr

The Sous Chef assists in leadership for the BOH operation and is responsible for producing best in ... Train and develop kitchen staff while promoting a positive work environment * Actively coach and ...

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All JobsChef Train JobsChef Train Jobs in Reston, VA

Chef Train information

See Reston, VA salary details

$10

$25

$46

How much do chef train jobs pay per hour?

As of Jun 28, 2026, the average hourly pay for chef train in Reston, VA is $25.62, according to ZipRecruiter salary data. Most workers in this role earn between $17.50 and $32.26 per hour, depending on experience, location, and employer.

How can I train as a chef?

To train as a chef, individuals typically complete culinary education through vocational schools, community colleges, or culinary institutes, gaining skills in cooking techniques, food safety, and kitchen management. Practical experience through apprenticeships, internships, or working in kitchens is essential to develop proficiency and industry knowledge. Certifications such as ServSafe or culinary degrees can enhance job prospects and credibility in the field.

What is the difference between Chef Train vs Line Cook?

AspectChef TrainLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentTraining kitchens, culinary schools, or prep stationsRestaurant kitchen, fast-paced environment
Employer & Industry UsageUsed in culinary training programs and professional kitchensCommon in restaurants and food service establishments
Primary RoleTeaching cooking techniques and skillsPreparing specific dishes on the line

Chef Train roles focus on training aspiring chefs and developing culinary skills, often in educational or professional settings. Line Cooks are responsible for preparing dishes during service in restaurants. While both roles require culinary knowledge, Chef Trains emphasize instruction and skill development, whereas Line Cooks focus on execution and efficiency in the kitchen.

What is the highest paying chef job?

The highest paying chef job is often that of executive chef or head chef in high-end restaurants, luxury hotels, or private clubs, with salaries reaching six figures or more. Specialized roles such as culinary directors or chefs with extensive experience and advanced certifications can also command higher compensation. These positions typically require strong leadership skills, culinary expertise, and management experience.

What jobs pay $2000 a day?

High-paying jobs that can reach $2000 a day often include specialized roles such as experienced surgeons, corporate executives, or certain high-level consultants. These positions typically require advanced skills, extensive experience, and often involve demanding schedules or significant responsibilities.

What are some typical challenges a Chef Trainer might face when working with kitchen staff of varying experience levels?

A Chef Trainer often encounters the challenge of adapting teaching methods to suit kitchen staff with different skill sets and learning speeds. Balancing hands-on demonstrations with individual coaching requires patience and strong communication skills. Additionally, maintaining kitchen efficiency while providing thorough training can be demanding, especially during busy service periods. Successful Chef Trainers find ways to motivate and engage all team members, ensuring that training does not disrupt daily operations.

What are Chef Train jobs?

Chef Train jobs typically refer to positions involved in training aspiring chefs or culinary students. These roles may include culinary instructors, chef trainers, or mentors who teach cooking techniques, food safety, and kitchen management. Chef trainers work in culinary schools, restaurants, or corporate environments to help develop the skills of new chefs and kitchen staff. Their responsibilities often include designing lesson plans, conducting practical demonstrations, and evaluating student performance. Having extensive culinary experience and strong communication skills are essential for success in this field.

What is the highest paying train job?

The highest paying train job is typically a locomotive engineer or train conductor with seniority and experience, earning higher salaries than other rail industry roles. Specialized roles such as rail managers or safety directors also tend to have higher compensation, often requiring advanced certifications and extensive industry knowledge.

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

To thrive as a Chef Train, you need a solid background in culinary techniques, food safety, and kitchen operations, often gained through formal culinary education or apprenticeship. Familiarity with commercial kitchen equipment, recipe management software, and food safety certifications like ServSafe is typically required. Strong leadership, teamwork, and communication skills help you effectively manage kitchen staff and ensure smooth operations. These skills and qualities are vital for maintaining high standards of food quality, safety, and efficiency in a demanding culinary environment.
What are popular job titles related to Chef Train jobs in Reston, VA? For Chef Train jobs in Reston, VA, the most frequently searched job titles are:
What job categories do people searching Chef Train jobs in Reston, VA look for? The top searched job categories for Chef Train jobs in Reston, VA are:
What cities near Reston, VA are hiring for Chef Train jobs? Cities near Reston, VA with the most Chef Train job openings:
Chef Train jobs near you
Infographic showing various Chef Train job openings in Reston, VA as of June 2026, with employment types broken down into 1% As Needed, 92% Full Time, and 7% Part Time. Highlights an 97% Physical, 1% Hybrid, and 2% Remote job distribution, with an average salary of $53,292 per year, or $25.6 per hour.

Sous Chef

Jose Andres Group

Washington, DC • On-site

$56K - $76K/yr

Full-time

Medical, Retirement

Posted 4 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.


About Bazaar Meat by José Andrés – Washington, DC

Bazaar Meat is a bold, immersive celebration of the carnivorous, where fire, flavor, and theatricality come together to redefine the modern steakhouse. Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with avant-garde execution—featuring premium cuts, whole animal cookery, inventive presentations, and a dynamic dining experience.

At Bazaar Meat DC, guests are invited into a world of energy, precision, and storytelling through food, where every dish is designed to surprise, delight, and push boundaries.


Position Summary

The Sous Chef at Bazaar Meat DC is a dynamic, hands-on culinary leader who thrives in a high-energy, performance-driven kitchen. This role is responsible for executing bold, technique-driven cuisine with precision and consistency while leading and inspiring the team through service.

You will own the rhythm of the kitchen—driving execution, maintaining intensity and focus, and ensuring every plate reflects the creativity, fire-driven techniques, and elevated standards that define Bazaar Meat. This is a role for a leader who is deeply passionate about craft, thrives under pressure, and is energized by pushing culinary boundaries while developing talent.


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.
· Lead with a “showtime” mentality—embracing the theatrical, high-impact nature of Bazaar Meat’s dining experience while maintaining discipline and consistency.

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, capturing learnings in manager logs.
· Maintain high-energy, precise execution reflective of a fast-paced, experiential dining environment.

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.

Required Qualifications

· 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous Chef 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 and partner 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.

Requirements:

Required Qualifications

· 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous Chef 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 and partner 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.