Lulu's Winegarden

1940 11th St NW Washingto...
Washington, District of Columbia 20001

Style of service

Bar, Casual Restaurant

Type of cuisine

California-Baja, Chef Driven Restaurant, Craft Cocktail Bar, Sommelier Driven Wine Program
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About this Job

Job Title

Sous Chef

Compensation

Salary
$40k - $65k

Job Type

Full Time

Benefits

Meal discounts, Pay Raise, Perks & Bonuses, Paid Vacation, Health Insurance

Available Days

Tuesday : Lunch, Dinner
Wednesday : Lunch, Dinner
Thursday : Lunch, Dinner
Friday : Lunch, Dinner
Saturday : Brunch, Lunch, Dinner
Sunday : Brunch, Lunch, Dinner

Job Description

Lulu's Winegarden is seeking a passionate, organized, and hands-on Sous Chef to help lead our culinary team and support the daily operations of one of Washington, DC's most beloved neighborhood destinations. The Sous Chef works closely with kitchen leadership team and Director of Operations to execute high-quality food, maintain operational excellence, uphold food safety standards, and develop a positive, team-oriented kitchen culture.

The ideal candidate is a skilled leader who thrives in a fast-paced environment, takes pride in developing team members, and is committed to delivering exceptional guest experiences through consistently outstanding food.

Responsibilities

Culinary Leadership

  1. Assist in managing all daily kitchen operations and service execution.
  2. Ensure food quality, presentation, consistency, and portion standards are maintained at all times.
  3. Lead line cooks and prep cooks during service, providing coaching and direction.
  4. Support menu development, recipe implementation, and seasonal menu updates.
  5. Maintain high standards for cleanliness, organization, and kitchen efficiency.

Team Management

  1. Assist with hiring, onboarding, training, and development of kitchen staff.
  2. Foster a positive and accountable workplace culture built on teamwork and respect.
  3. Conduct ongoing performance coaching and skills development.
  4. Help create and manage staff schedules to meet business needs and labor targets.
  5. Serve as Manager on Duty for kitchen operations when necessary.

Operations & Financial Performance

  1. Support inventory management, ordering, receiving, and vendor relationships.
  2. Monitor food costs, waste, and product utilization.
  3. Ensure recipes and prep procedures are followed to maintain profitability.
  4. Assist with labor management and productivity initiatives.
  5. Participate in weekly operational meetings and culinary planning.

Food Safety & Compliance

  1. Maintain compliance with all DC health regulations and company policies.
  2. Ensure proper food handling, storage, labeling, and sanitation practices.
  3. Conduct regular line checks and quality assurance inspections.
  4. Maintain a clean, organized, and inspection-ready kitchen environment.
  5. Ensure all team members adhere to food safety standards and training requirements.

Culinary Leadership

  1. Assist in managing all daily kitchen operations and service execution.
  2. Ensure food quality, presentation, consistency, and portion standards are maintained at all times.
  3. Lead line cooks and prep cooks during service, providing coaching and direction.
  4. Support menu development, recipe implementation, and seasonal menu updates.
  5. Maintain high standards for cleanliness, organization, and kitchen efficiency.

Team Management

  1. Assist with hiring, onboarding, training, and development of kitchen staff.
  2. Foster a positive and accountable workplace culture built on teamwork and respect.
  3. Conduct ongoing performance coaching and skills development.
  4. Help create and manage staff schedules to meet business needs and labor targets.
  5. Serve as Manager on Duty for kitchen operations when necessary.

Operations & Financial Performance

  1. Support inventory management, ordering, receiving, and vendor relationships.
  2. Monitor food costs, waste, and product utilization.
  3. Ensure recipes and prep procedures are followed to maintain profitability.
  4. Assist with labor management and productivity initiatives.
  5. Participate in weekly operational meetings and culinary planning.

Food Safety & Compliance

  1. Maintain compliance with all DC health regulations and company policies.
  2. Ensure proper food handling, storage, labeling, and sanitation practices.
  3. Conduct regular line checks and quality assurance inspections.
  4. Maintain a clean, organized, and inspection-ready kitchen environment.
  5. Ensure all team members adhere to food safety standards and training requirements.
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Requirements

Required

  1. Conversational English or Spanish.
  2. Strong knowledge of food preparation techniques, kitchen systems, and culinary fundamentals.
  3. Experience managing and developing kitchen teams.
  4. Ability to work nights, weekends, holidays, and special events.
  5. Excellent communication, organizational, and leadership skills.
  6. Ability to stand for extended periods and lift up to 50 pounds.

Preferred

  1. Experience with inventory management and food cost controls.
  2. ServSafe Manager Certification or ability to obtain certification.

 

Required

  1. Conversational English or Spanish.
  2. Strong knowledge of food preparation techniques, kitchen systems, and culinary fundamentals.
  3. Experience managing and developing kitchen teams.
  4. Ability to work nights, weekends, holidays, and special events.
  5. Excellent communication, organizational, and leadership skills.
  6. Ability to stand for extended periods and lift up to 50 pounds.

Preferred

  1. Experience with inventory management and food cost controls.
  2. ServSafe Manager Certification or ability to obtain certification.

 

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