Sous Chef- Washington DC
Company: Barcelona Wine Bar
Role summary
Sous Chef- Washington DC is a full-time role at Barcelona Wine Bar in Washington, District of Columbia, United States (on-site). Posted 2026-10-13. Salary: USD 65,000–75,000 per year. Experience level: 2-5.
- Job title
- Sous Chef- Washington DC
- Company
- Barcelona Wine Bar
- Location
- Washington, District of Columbia, United States
- Work arrangement
- on-site
- Employment type
- full-time
- Category
- Hospitality
- Salary
- USD 65,000–75,000 per year
- Experience level
- 2-5
- Date posted
- 2026-10-13
If you have a passion for food and experience in a busy kitchen, this Sous Chef role could be a fantastic opportunity. You'll work closely with the Executive Chef, helping to lead the kitchen team, ensure top-notch food quality, and create memorable dining experiences. The salary is competitive, and it's a chance to grow your culinary career in a dynamic environment.
Job description
Description
Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
Handle volume and stress with poise and finesse
Organize and manage the expo process in the kitchen
Uphold the standard of high-quality food above all else
Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate
Skills:
Share the passion for food, wine and the guest experience
Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
Excellent time manageability skills
Active listening and learning skills
Ability to teach techniques and strategies to those under you
Basic computer skills for menu building
Working Conditions
Be able to withstand the pressure and strain of working in close quarters
Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
Work with hot, cold, and hazardous equipment
Education/Experience:
1-3 years of high volume kitchen experience
Culinary degree preferred