Sous Chef/Kitchen Mgr. - OEM

About the role

The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel, featuring a 26-seat Tea Room and a unique 40-foot Delta Deadrise boat bar.

Responsibilities

• Manage day-to-day operations of the kitchen with a focus on consistency, cleanliness, and organization.
• Execute established recipes and standards, keep the kitchen staffed, stocked, and safe.
• Support a respectful, collaborative kitchen environment.
• Work the line as needed to support prep and service execution.
• Provide day-to-day direction and basic training to kitchen associates.
• Manage daily kitchen operations including prep lists, schedules, ordering, and receiving.
• Maintain food safety, sanitation, and cleanliness standards at all times.
• Monitor product levels, communicate inventory needs, and control waste.
• Communicate clearly with front-of-house leadership during service.
• Address associate concerns professionally and promptly.
• Maintain organization, cleanliness, and safety across all kitchen areas.
• Exhibit a friendly, cheerful, and courteous demeanor at all times.
• Maintain a kind, welcoming, detail-oriented approach with a strong sense of urgency.
• Supervise 3 - 10 associates (varies by property, outlet, and season).

Requirements

• High school education or equivalent.
• ServSafe (or other food safety) Manager certification required.
• Minimum 2-3 years of kitchen experience with lead or supervisory responsibility.
• Must meet state and federal requirements for food handling.
• Solid foundation in core cooking techniques and kitchen fundamentals.
• Basic understanding of food cost, portioning, and waste control.
• Familiarity with ordering systems, inventory practices, and team scheduling.
• Ability to communicate effectively with staff and leadership.
• Strong organizational skills with the ability to direct daily work.
• Advanced knowledge of the principles and practices within the food profession.

Qualifications

• Ability to lift, push, pull, and carry up to 50 lbs. regularly.
• Frequent bending, reaching, and handling throughout the shift.
• Mobility — ability to travel up to 300 feet during the shift.
• Continuous standing and walking throughout prep and service.
• Ability to hear and respond to staff, equipment, and operational needs in a noisy environment.
• Ability to taste and evaluate food to maintain quality standards.
• Ability to perform multiple tasks simultaneously and maintain organization under pressure.

Skills

• Knowledge of core cooking techniques and kitchen fundamentals.
• Understanding of food cost, portioning, and waste control.
• Familiarity with ordering systems, inventory practices, and team scheduling.
• Effective communication skills.
• Strong organizational skills.
• Advanced knowledge of the principles and practices within the food profession.

Benefits

• Two (2) medical plan options
• Dental
• Vision
• Life Insurance
• Accidental Death & Dismemberment (AD&D)
• Short Term Disability (STD)
• Long Term Disability (LTD)
• Critical Illness
• Employee Assistance Program
• Vacation
• Ten (10) Holidays
• Adoption Assistance
• Educational Assistance
• Employee Referral Program
• Hotel Room and Restaurant Discounts
• 401(k) with a company match (after 60 days)
• USD $32.00 - USD $35.00 /Hr.