Executive Sous Chef

Do you love restaurant management but not the weekend hours? Do you thrive when creating traditional dishes with a unique twist?  Do you want a place to learn and grow your craft?

The Metropolitan Club offers a one-of-a-kind kitchen leadership position with a generous compensation package and primarily Monday through Friday work week. You will lead an established team to provide hospitality and service in the most iconic and traditional private club in the city.  If you are looking to transition your career to private clubs, apply today!

Summary

The Executive Sous Chef is a senior culinary leader responsible for overseeing and executing all food production for both a la carte dining and private events. This role ensures exceptional culinary standards, consistency, and operational excellence while supporting the Executive Chef in leading the kitchen team. The Executive Sous Chef plays a critical role in menu execution, staff development, and delivering memorable dining experiences that reflect the Club’s high standards and distinguished membership.

Essential Functions

• Supervise and direct kitchen staff, ensuring consistency in quality, presentation, and timing
• Lead production planning, execution, and service for all Club events and private parties, ensuring seamless coordination with the Front of House teams
• Oversee daily culinary operations for both a la carte dining and banquets/club events
• Collaborate with Banquet/Events teams on execution, timelines, and special requests
• Support Executive Chef on staff related issues including scheduling, praise, and discipline
• Train, coach, and develop culinary team members; foster a culture of professional growth
• Collaborate with the Executive Chef on menu development, seasonal offerings, and event menus
• Manage daily production levels, prep lists, and staffing assignments
• Maintain strict adherence to sanitation, food safety, and health regulations
• Monitor product quality, minimize waste, and control food and labor costs
• Coordinate with Utility Stewards to maintain cleanliness, organization, and equipment upkeep
• Assist in forecasting, ordering, and inventory control for all kitchen operations
• Ensure proper maintenance and functionality of all kitchen equipment
• Provide leadership coverage for shifts, weekends, and peak business periods

Professional Standards

• Exhibit integrity, discretion, critical decision making, and sound judgment
• Foster a positive, collaborative, and harassment-free work environment
• Behave in a respectful, civil, and ethical manner. Work well in a multi-cultural and multi-generational environment.
• Maintain a clean, professional appearance consistent with grooming and attire standards
• Uphold the traditions, standards, and culture of a The Metropolitan Club

Experience & Skill Qualifications

• 5+ years in a high-volume kitchen including at least one year as a Sous Chef
• Culinary degree preferred. Combination of education, training or experience acceptable
• Must have extensive knowledge of food preparation and presentation
• Previous experience serving distinguished clientele – tactful and diplomatic hospitality
• Certified Food Protection Manager Certificate required
• Able to write, speak, comprehend, and converse proficiently in English, the official language of the Club
  

Certifications

• Food safety manager certification
• CPR/AED certification

Work Schedule & Availability

• Flexible schedule availability required to accommodate fluctuations in business volume
• Weekend availability required to accommodate Club events throughout the year

Benefits (Eligible following 90-day introductory period)

• Competitive salary 
• Vacation (accrued) and sick pay
• Medical, dental, and vision plans
• Life insurance and accidental death insurance
• Long-term disability
• Flexible spending account
• Retirement plans (401 k with matching)
• Employee assistance program
• Educational assistance
• Professional development and professional organization membership
  
• Christmas gift

The Metropolitan Club of the City of Washington

The Metropolitan Club was organized in 1863 for literary and social purposes and for the mutual improvement of its members. The continuing aim of The Club is to provide a place where members can pursue these objectives and to which they want to come frequently for relaxation and enjoyment.