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Chef Jobs in Reston, VA (NOW HIRING)

Bresca & Jônt

Sous Chef

Washington, DC

$56K - $76K/yr

Sous Chef - Bresca We are seeking an exceptionally talented and dedicated Sous Chef to join the culinary team of our prestigious one Michelin-starred restaurant. This is a unique opportunity for a ...

Well Dunn Catering

Event Chef

Washington, DC · On-site

$28 - $35/hr

Experienced Event Chefs Well Dunn Catering - Washington, DC. Full-Time and Part-Time. $25 -$35 per hour. As one of DC's premier caterers, Well Dunn Catering is a leader in creating innovative ...

Bresca & Jônt

Sous Chef

Washington, DC

$70K - $80K/yr

Sous Chef - Bresca We are seeking an exceptionally talented and dedicated Sous Chef to join the culinary team of our prestigious one Michelin-starred restaurant. This is a unique opportunity for a ...

Mi Vida District Wharf

Sous Chef

Washington, DC

$56K - $76K/yr

As Sous Chef, youwill be responsible for supporting the Executive Chef and GENERALMANGER in overseeing all kitchen operations, ensuring quality andconsistency across all menu items, and leading a ...

The Berliner

Sous Chef

Washington, DC

$65K - $75K/yr

As Sous Chef, you will play an essential role in bringing this vision to life. Working alongside the Executive Chef and General Manager, you will help build the kitchen from the ground up, establish ...

Hyatt Hotels Corporation

Banquet Sous Chef

Reston, VA · On-site

$52K - $70K/yr

The goal of the Sous Chef is to manage a specific department and work with the Executive Chefto create, implement and maintain quality standards. In some instances the Sous Chef will be expected to ...

Knead Hospitality

Sous Chef

National Harbor, MD · On-site

$60K - $75K/yr

Sous Chef - Succotash National Harbor We are seeking a passionate and talented Sous Chef for Succotash National Harbor , offering a progressive perspective on classic Southern favorites. Under the ...

Succotash National Harbor

Sous Chef

Oxon Hill, MD

$60K - $75K/yr

Sous Chef - Succotash National Harbor We are seeking a passionate and talented Sous Chef for Succotash National Harbor , offering a progressive perspective on classic Southern favorites. Under the ...

Summer House Santa Monica

Sous Chef

North Bethesda, MD · On-site

$55K - $75K/yr

SOUS CHEF! Lettuce Entertain You Restaurants is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few ...

Summer House Santa Monica

Sous Chef

North Bethesda, MD · On-site

$55K - $75K/yr

SOUS CHEF! Lettuce Entertain You Restaurants is looking for a Sous Chef with 2 years of sous chef experience. We reward our teams with benefits, career-long training and growth opportunities. A Few ...

The Palm

Chef

Mclean, VA · On-site

$60K - $80K/yr

We're seeking a Chef who can support daily kitchen operations, ensure consistency and quality, and help develop a high-performing culinary team. If you thrive in a fast-paced, polished environment ...

The Palm

Chef

Mclean, VA · On-site

$60K - $75K/yr

We're seeking a Chef who can support daily kitchen operations, ensure consistency and quality, and help develop a high-performing culinary team. If you thrive in a fast-paced, polished environment ...

FTK Hospitlatity DC

Executive Chef

Washington, DC

$80K - $90K/yr

Executive Chef - Full Time FTK Hospitality Baltimore | Washington, DC FTK Hospitality DC is seeking a dedicated Executive Chef to lead the kitchen at one of Baltimore's most acclaimed upscale coastal ...

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 Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality ...

Jose Andres Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

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 ...

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 hotel development and management company. While our name isn't on the hotels themselves, our ...

José Andrés Group

Sous Chef

Washington, DC · On-site

$56K - $76K/yr

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 ...

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Chef information

See Reston, VA salary details

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$25

$46

How much do chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for chef 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.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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The top searched job categories for Chef jobs in Reston, VA are:

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Chef jobs near you
Infographic showing various Chef job openings in Reston, VA as of August 2026, with employment types broken down into 76% Full Time, 21% Part Time, 1% Temporary, and 2% Contract. Highlights an 96% Physical, 2% Hybrid, and 2% Remote job distribution, with an average salary of $53,292 per year, or $25.6 per hour.

Sous Chef

Bresca & Jônt

Washington, DC

$56K - $76K/yr

Full-time

Posted 22 days ago

Job description

Sous Chef - Bresca 

We are seeking an exceptionally talented and dedicated Sous Chef to join the culinary team of our prestigious one Michelin-starred restaurant. This is a unique opportunity for a highly skilled individual to contribute to an acclaimed kitchen, working alongside a renowned Executive Chef and a passionate team. The ideal candidate will possess an unwavering commitment to culinary excellence, a strong creative vision, and proven leadership abilities.

Responsibilities
  • Assist the Executive Chef in all aspects of kitchen operations, including menu development, food preparation, and plating.
  • Oversee and manage a section of the kitchen, ensuring all dishes are prepared to the highest Michelin-star standards.
  • Train, mentor, and supervise junior kitchen staff, fostering a culture of continuous learning and development.
  • Maintain strict adherence to hygiene, sanitation, and food safety regulations.
  • Manage inventory, control costs, and minimize waste while ensuring the consistent quality of ingredients.
  • Collaborate with the Executive Chef on seasonal menu changes and special events.
  • Ensure efficient workflow and clear communication within the kitchen.
  • Uphold the restaurant's reputation for exceptional dining experiences.
Qualifications
  • Minimum of 5 years of experience in a, fine-dining establishment, with at least 2 years in a supervisory role.
  • Proven experience working in a Michelin-starred or equivalent acclaimed restaurant is highly preferred.
  • Culinary degree or equivalent professional culinary training.
  • Exceptional knowledge of classic and modern cooking techniques, as well as an understanding of diverse culinary traditions.
  • Strong leadership skills with the ability to motivate and inspire a team.
  • Excellent communication and interpersonal skills.
  • Ability to work under pressure in a fast-paced environment while maintaining composure and precision.
  • Deep understanding of food safety and sanitation standards.
  • Creative flair and a passion for developing innovative dishes.
  • Flexibility to work evenings, weekends, and holidays as required by the demands of a high-end restaurant.

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