Kitchen Manager/Sous Chef

Great American Restaurants is a well-established hospitality company with over 50 years of excellence in the industry. Operating a diverse collection of 14 restaurants, 3 artisan bakeries, and a BBQ spot across Northern Virginia and Maryland, the company has earned a reputation for quality service, culinary innovation, and a commitment to customer satisfaction. Known for its people-focused culture, Great American Restaurants has been consistently recognized as a Top Workplace for more than 10 consecutive years, reflecting its dedication to fostering a supportive and rewarding work environment for its employees. The company is currently embarking on an exciting phase of growth with plans to open three new locations in the coming year, creating ample opportunities for career advancement and professional development within the organization.

The Kitchen Manager/Sous Chef role at Great American Restaurants is a pivotal leadership position within the kitchen team. This role entails the management of the culinary staff, including line cooks, prep cooks, dishwashers, and Kitchen Supervisors, with a strong focus on ensuring outstanding food quality and strict adherence to recipes and kitchen standards. The Kitchen Manager/Sous Chef must demonstrate strong leadership skills, the ability to inspire and motivate their teams, and a passion for delivering exceptional guest experiences. With a competitive salary range between $65,000 and $100,000, along with quarterly bonuses tied to hospitality and operational performance, this role offers both financial incentives and professional challenges. The company invests heavily in its employees through intense training programs, ongoing professional development opportunities, and performance-based incentive trips. Benefits also include generous paid time off, important holidays off, comprehensive medical, dental, and vision insurance, long-term disability and life insurance, a 401(k) plan with employer match, and additional perks such as dining cards and gym and educational reimbursement. This position is ideal for individuals with 2-5 years of experience in casual, high volume restaurant operations, who possess a solid understanding of restaurant management and have the ability to lead a team effectively. A hospitality or culinary degree is preferred but not mandatory. Overall, this role offers an opportunity to grow within a thriving, award-winning hospitality organization that prioritizes excellence, teamwork, and employee satisfaction.