Top 199 Chef manager Jobs in Reston, Va

Executive Sous Chef - Zaytinya DC
Jose Andres Group —Washington, DC
- $80,000 - $90,000 a year
- Weekends as needed
- Hospitality
- Google Workspace
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
KITCHEN MANAGER
Buffalo Wing Factory, Chantilly —Fairfax, VA
- Weekends as needed
- Customer service
- Mid-level
- Leadership
- Opportunities for advancement
Quick Apply
Cook/Chef/Kitchen Manager
Centers For Opportunity —Reston, VA
- $16 - $18 an hour
- Part-time
- Current TB test
- Restaurant management
- High school diploma or GED
Quick Apply
5d
Executive Chef
HarborChase of Olney —Olney, MD
- $90,000 - $95,000 a year
- Background check
- Microsoft Outlook
- Mid-level
Quick Apply
3d
Lead Chef
Sandstone Care —Chantilly, VA
- $22 - $26 an hour
- Full-time
- ServSafe
- Mid-level
- Residential
- Paid time off
- 401(k) matching
Quick Apply
11d
Executive Chef
Confidential —Alexandria, VA
- $110,000 - $150,000 a year
- Full-time
- Mentoring
- Recruiting
- Experience equivalent to degree accepted
- Health insurance
- Dental insurance
Quick Apply
4d
Executive Chef
Trump National Golf Club Washington DC —Sterling, VA
- $145,000 - $165,000 a year
- Full-time
- ServSafe
- Mentoring
- In-person
- Health insurance
- Dental insurance
Quick Apply
6d
Head of Culinary
Call Your Mother Deli —Washington, DC
- $170,000 a year
- Full-time
- 7 years
- Ability to lift 50 pounds
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Belmont Country Club —Ashburn, VA
- $110,000 - $120,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
3d
Executive Chef
Crescent Hotels & Resorts LLC —Fairfax, VA
- Customer service
- 5 years
- Writing skills
Quick Apply
Executive Chef
Landry's Inc. —McLean, VA
- $90,000 - $100,000 a year
- 5 years
- Mentoring
- Guest services
- Disability insurance
- Health insurance
6d
Executive Chef
River Creek Club —Leesburg, VA
- $100,000 - $120,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Food Services Kitchen Manager I
Fairfax County Public Schools —Fairfax County, VA
- Full-time
- Customer service
- Mid-level
- High school diploma or GED
11d
Area Executive Chef
Viceroy Washington DC —Washington, DC
- $120,000 - $130,000 a year
- Customer service
- 5 years
- Cooking
Food Services Kitchen Manager II
Fairfax County Public Schools —Fairfax County, VA
- Full-time
- Customer service
- Mid-level
- High school diploma or GED
11d
Executive Chef I
Greenspring Village by Erickson Senior Living —Springfield, VA
- $78,000 - $85,000 a year
- Hospitality
- Microsoft Outlook
- 3 years
- Health insurance
- Dental insurance
Executive Chef-Reston
Corsica Wine Bar —Reston, VA
- $90,000 - $100,000 a year
- Recruiting
- Computer skills
- Senior level
Quick Apply
Executive Chef 2
Sodexo —Dulles, VA
- $77,605 - $100,430 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
Executive Chef - Embassy Suites Washington DC Convention Center
Hilton —Washington, DC
- $96,000 - $106,000 a year
- Full-time
- Sanitation
- Cooking
- Hotel
- Paid parental leave
- Employee stock purchase plan
Executive Chef
Marriott International, Inc —Washington, DC
- $111,000 - $142,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED

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Executive Sous Chef - Zaytinya DC

Jose Andres Group -
Washington, DC

Quick Apply

Job Details

Full-time
$80,000 - $90,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Vision insurance
Flexible schedule
Referral program
Food provided

Qualifications

Vendor relationship building
Kitchen health and safety standards
Hospitality
Grilling
Google Workspace
Industrial fryers
Sautéing
Food service health code compliance
Finance
Fine dining experience
Team leadership
Food Safety Manager Certification
Coaching
Staff scheduling
Team scheduling
Cost control
Team development
Profit & loss
Kitchen cost control
Food safety sanitizing procedures
HACCP
Inventory tracking for food cost management
Schedule creation
Quality standards in production
Managing kitchen staff
Productivity software
Restaurant cost management
Training
POS systems
Food safety

Full Job Description

Job Title: Executive 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 company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Executive Sous Chef is the kitchen’s second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline—stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards.

Key Responsibilities

Culinary Leadership & Standards

Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating.
Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly.
Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline).

Service Execution & Expo

Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control.
Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes.
Jump on the line during peaks to protect ticket times and standards.

Menu, Features & R&D

Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch.
Provide data-informed feedback on menu mix, prep yields, and guest preferences.

People Leadership, Training & Culture

Recruit, onboard, and develop cooks and stewards; build a strong bench for each station.
Deliver timely coaching and documented feedback; support fair, consistent performance management.
Foster an inclusive, respectful, learning-focused kitchen that recognizes great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.
Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections.

Inventory, COGS & Procurement

Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone.
Build pars and order to forecast; control portions and yields to meet COGS targets.
Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.

Labor Planning & Scheduling

Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan.
Cross-train team to ensure coverage and growth opportunities.

Equipment, Facilities & R&M

Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule.
Submit/track work orders; tag out unsafe equipment and communicate timelines.

Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization.

Administration & Communication

Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists.
Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities.

Required Qualifications

5–7+ years of professional kitchen experience with 2–3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.
Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy.
Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
Clear, respectful communicator and coach; calm, organized decision-maker under pressure.
Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
Lift/carry/push/pull up to 35–50 lbs.
Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
Slip-resistant footwear required.

In Return, We Offer You

Competitive compensation and performance-based bonus opportunities
Comprehensive health & wellness benefits
Retirement savings plans
Employee dining and partner discounts
Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Pay: $80,000.00 - $90,000.00 per year

Benefits:

401(k)
Dental insurance
Flexible schedule
Food provided
Health insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance

Experience:

Culinary Management: 5 years (Required)

Ability to Commute:

Washington, DC 20004 (Required)

Work Location: In person

Quick Apply

Refine Your Search

chef manager jobs in reston, va

Executive Sous Chef - Zaytinya DC

KITCHEN MANAGER

Cook/Chef/Kitchen Manager

Executive Chef

Lead Chef

Executive Chef

Executive Chef

Head of Culinary

Executive Chef

Executive Chef

Executive Chef

Executive Chef

Food Services Kitchen Manager I

Area Executive Chef

Food Services Kitchen Manager II

Executive Chef I

Executive Chef-Reston

Executive Chef 2

Executive Chef - Embassy Suites Washington DC Convention Center

Executive Chef

I want to receive the latest job alert for chef manager in reston, va

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