At Alfies, we believe that incredible dining experiences start with a passionate, cohesive team. Led by renowned chefs Alex McCoy & Justin Ahn, we are a Northern / Regional Thai wine bar dedicated to innovative, locally sourced cuisine rooted in traditional methodologies. We are looking for an ambitious, disciplined, and creative Executive Sous Chef to help lead our kitchen operations and inspire our team.
The RoleAs the Executive Sous Chef, you are the backbone of our kitchen. You will work side-by-side with Alex & Justin to oversee daily culinary operations, manage back-of-house (BOH) staff, and maintain the highest standards of food quality and kitchen safety. This is a hands-on leadership role that requires a sharp eye for detail, a passion for mentorship, and the ability to thrive under pressure.
Key ResponsibilitiesKitchen Leadership: Supervise, mentor, and schedule the BOH team; foster a positive, respectful, and high-energy kitchen culture.
Culinary Excellence: Oversee daily food preparation and service, ensuring every dish meets our strict standards for taste, temperature, and presentation.
Operational Management: Assist with inventory control, food cost management, vendor ordering, and waste reduction to maximize profitability.
Menu Collaboration: Partner with the Executive Chef on menu development, seasonal specials, and recipe standardization.
Safety & Compliance: Enforce strict health, sanitation, and safety standards (HACCP/ServSafe) across all kitchen areas.
Expediting: Lead the line during peak hours with calm, clear communication to ensure seamless service.
Experience: 3+ years of culinary management experience (as a Sous Chef or Lead Line Cook) in a high-volume, scratch-cooking environment.
Leadership Skills: A natural leader who motivates through coaching rather than screaming; excellent communication and conflict-resolution skills.
Technical Mastery: Advanced knife skills, a deep understanding of cooking techniques, and experience with various kitchen equipment.
Business Acumen: Basic understanding of food cost math, inventory tracking, and labor management.
Certifications: Valid ServSafe Manager certification (or equivalent) required.
Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays.
Competitive starting salary ranging from $70,000 to $75,000 (based on experience).
Paid time off (PTO) and sick leave.
Dining discounts at our venue(s).
Clear pathways for professional growth and upward mobility.
If you are ready to take the next step in your culinary career and make a tangible impact on a thriving kitchen, we want to hear from you.
Executive Sous Chef • Washington, DC, US
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