Sous Chef - The National

The National is hiring for a PM Tellers Sous Chef. You should join our team if you believe... That exceptional dining experiences begin with thoughtful preparation, outstanding food, and a kitchen team working together seamlessly. That dinner service is an opportunity to create memorable moments through consistency, quality, and attention to detail. That great culinary leadership means setting the pace, supporting the team, and leading by example. That every plate leaving the kitchen should reflect the creativity, care, and standards of Tellers. That strong communication between the kitchen and front-of-house teams is essential to an exceptional guest experience. That the best kitchens balance creativity, precision, teamwork, and a little controlled chaos during a busy dinner service. You’re a great fit for this role if you love... Leading the pass and expediting high-volume dinner service, coordinating ticket flow, station pickups, and course pacing. Ensuring every plate meets Tellers’ standards for quality, presentation, temperature, seasoning, portions, and accuracy before reaching the guest. Communicating with front-of-house leaders to coordinate dining room flow, large parties, guest needs, and service timing. Preparing the kitchen for dinner service through line checks, tastings, prep planning, and station readiness. Leading, coaching, and supporting PM kitchen Curators while maintaining a calm, organized, and focused environment. Jumping onto the line when needed, helping stations stay on track, and supporting the team through busy service periods. Developing nightly specials and creative menu ideas alongside the Executive Sous Chef, including recipe testing, costing, and presentation. Maintaining food safety, allergen awareness, sanitation, proper storage, and consistent recipe execution. Monitoring protein inventories, portions, product usage, waste, and replenishment needs to support responsible food-cost practices. Partnering with front-of-house leaders to address guest concerns, service recovery, and opportunities to improve the dining experience. Overseeing PM kitchen and stewarding closing procedures, ensuring equipment, product storage, sanitation, and temperature logs are completed. Communicating service updates, shortages, unfinished prep, maintenance needs, and next-day priorities during shift handoffs. We’re excited to have you join us because... You understand that the pass is the heart of dinner service and that timing, communication, and consistency make all the difference. You bring strong culinary knowledge, an eye for detail, and the ability to recognize and correct issues before a plate reaches the guest. You can lead with urgency while remaining composed, approachable, and respectful during high-volume service. You know how to coach and develop kitchen Curators while maintaining accountability and high standards. You can balance food quality, guest satisfaction, team support, and cost control without losing sight of the bigger picture. You are organized, dependable, and proactive in preparing the kitchen for a successful service. You enjoy collaborating with culinary and front-of-house leaders to create exceptional dining experiences. You believe great leadership means stepping in, supporting the team, and setting the standard every shift. Education and Experience Previous professional culinary experience required. Previous sous chef, lead cook, or comparable culinary leadership experience required. Demonstrated experience leading the pass and expediting high-volume dinner service required. Upscale or fine-dining restaurant experience preferred. Strong knowledge of cooking techniques, recipe execution, seasoning, doneness, portion control, and plate presentation. Knowledge of food safety, allergen management, cross-contact prevention, sanitation, and safe food storage procedures. Ability to manage multiple tickets, coordinate synchronized pickups, and make sound decisions under pressure. Ability to coach, train, delegate, and support culinary Curators across multiple kitchen stations. Strong communication, organizational, and problem-solving skills. Experience with kitchen ticketing systems, inventory tracking, recipe yields, and food-cost controls preferred. Ability to work flexible hours, including evening shifts, late closings, weekends, and holidays, based on business needs. Work Environment and Physical Requirements Ability to stand and work for extended periods throughout dinner service. Ability to walk, bend, reach, stoop, crouch, and move repeatedly throughout the shift. Ability to use hands and fingers with the dexterity needed to handle culinary tools, utensils, and kitchen equipment. Ability to work safely around hot surfaces, sharp tools, kitchen equipment, and other typical restaurant hazards. Ability to use visual, sensory, and taste judgment to assess food quality, presentation, and preparation. Ability to work in a fast-paced, high-volume kitchen environment while maintaining professionalism, composure, and attention to detail. Here’s the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know... This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.