Jr. Sous Chef (La Grande Boucherie)

Job Title :

Jr.

Sous Chef Department :

• BOH Location : La Grande Boucherie – Washington, DC Reports To : Chef de Cuisine General Description La Grande Boucherie is seeking a driven and detail-oriented Jr.
• Sous Chef to join our culinary leadership team in DC.
• The Jr.
• Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, ensuring consistency in execution, quality, and service standards.
• This role combines hands-on cooking with leadership responsibilities, with an emphasis on training, compliance, and operational excellence.
• Responsibilities Support the Chef de Cuisine and Executive Chef in menu development, recipe creation, and costing.
• Maintain awareness of budgetary goals, tracking food and labor costs, and identifying causes for variances.
• Oversee daily prep, production, and service to ensure timely, high-quality execution.
• Conduct line checks, maintain DOH compliance, and uphold sanitation standards.
• Train, supervise, and mentor kitchen staff; assist in new hire onboarding and performance management.
• Manage product ordering, receiving, and vendor relationships to ensure accuracy and quality.
• Assist in creating schedules for BOH staff to optimize resources and maintain service flow.
• Review and verify staff time punches, address attendance issues, and document coaching conversations.
• Partner with FOH to ensure seamless guest experiences and provide staff food knowledge training.
• Support event execution, BEO preparation, and collaboration with the management team.
• Ensure safe work practices, investigate incidents, and maintain a professional, organized work environment.
• Essential Functions Able to lift 30+ lbs and stand / walk for extended periods.
• Strong leadership and communication skills, able to perform well under pressure.
• Professional presentation and adherence to company grooming standards.
• Proficiency in Microsoft Office and kitchen management systems.
• Flexible schedule, able to work nights, weekends, and holidays as business requires.
• Work Experience Requirements Minimum 2+ years of culinary experience , preferably in a Lead Cook role or higher, within a fine dining or comparable high-volume concept.
• Education & Certifications High school diploma or GED required.
• Valid DC Certified Food Protection Manager (CFPM) card.
• Additional certifications (ABCA Manager card, DOH Food Protection Certificate) preferred.
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