Sous Chef

Chart House Prime

Annapolis, MD

Sous Chef

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

• • Minimum of 2 years of culinary management experience in an upscale/fine dining establishment. Equivalent combinations of professional experience and relevant academic achievements may be considered.
  • Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.
  • Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.
  • Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.
  • Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.
  • Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.
  • Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
  • Proven track record of professional growth, stability, and a strong commitment to excellence.
  • Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.

  
  EOE

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