Restaurant Sous Chef (DC)

Boqueria Restaurant is a leading Spanish tapas restaurant group on the East Coast, renowned for its vibrant and authentic dining experience that draws inspiration from the bustling atmosphere of Barcelona's famous food market, El Mercado de la Boqueria. With 10 established locations across major cities including New York City, Washington DC, Chicago, Nashville, Boston, West Hartford, and an 11th location opening soon in Atlanta, Boqueria has carved a niche as a go-to destination for friends, family, and coworkers looking to connect over classic Spanish tapas and small plates designed for sharing. Every dish served at Boqueria reflects the spirit of Spanish culture with seasonal products and meticulous culinary preparation.

Boqueria operates upscale casual restaurants with open kitchens emphasizing transparency, quality, and excellence in food preparation. The company takes pride in fostering a strong company culture that values passionate hospitality professionals dedicated to delivering exceptional guest experiences. Employment at Boqueria offers opportunities for both full- and part-time schedules, along with comprehensive benefits and a competitive salary paid weekly based on experience.

As a pivotal role within the Boqueria culinary team, the Sous Chef is entrusted with supporting the Chef de Cuisine in managing kitchen operations to achieve high standards of food quality, brand consistency, and guest satisfaction. The Sous Chef plays a critical role in training, mentoring, and retaining talented kitchen staff, ensuring a collaborative environment marked by teamwork and excellence. This leadership position demands a deep understanding of culinary techniques, operational best practices including inventory and financial management, and compliance with health and safety regulations to secure top inspection ratings.

The Sous Chef at Boqueria is also a natural leader who thrives on teaching and coaching, eager to help others grow while maintaining an acute attention to detail and a commitment to consistently delivering superior dishes. Adeptness in managing kitchen dynamics, scheduling, and communication fosters smooth daily operations. Candidates should bring a minimum of 1-3 years of experience in comparable upscale or scratch kitchens, paired with culinary certifications and food safety knowledge. Moreover, proficiency with kitchen appliances, inventory control, and basic financial metrics such as profit and loss and cost of goods sold supports operational effectiveness.

Boqueria is committed to providing a supportive and dynamic workplace where culinary professionals can advance their skills and careers within a respected and growing upscale restaurant group. The company emphasizes diversity and inclusivity, adhering to equal employment opportunity principles without discrimination. With an enthusiastic team environment, flexible scheduling, paid time off, and benefits including medical, dental, vision, disability, life, and supplemental insurance options, the role of Sous Chef at Boqueria presents an exciting career path for driven culinary leaders passionate about Spanish cuisine and hospitality excellence.