Executive Sous Chef in ALEXANDRIA, Virginia at Volas Dockside Grill & Hi Tide Lounge

Perched on Alexandria's waterfront, Vola's Dockside Grill is a neighborhood favorite with breathtaking, unobstructed views of the Potomac River. Our all-day menu celebrates the best of the region with fresh seafood, market oysters, and elevated comfort food crafted from seasonal ingredients.

As a Back of House Leader, you'll drive culinary excellence by inspiring and developing the kitchen team while delivering exceptional food with consistency and precision. You'll uphold Alexandria Restaurant Partners' standards, culture, and values, lead daily kitchen operations, and create innovative menu items and chef-driven features that keep guests coming back.

• Lead and inspire back-of-house teams to deliver exceptional food quality, consistency, and execution.
• Coach, train, and develop culinary team members through hands-on leadership, feedback, and performance management.
• Execute recipes, plating standards, and presentation guidelines with precision and consistency.
• Manage daily kitchen operations, including prep, production, line execution, and service flow.
• Maintain a clean, organized, and food-safe kitchen by enforcing all sanitation, safety, and health regulations.
• Monitor food quality, portion control, and waste reduction to maximize profitability.
• Manage inventory, ordering, receiving, and product rotation to ensure freshness and control food costs.
• Analyze labor needs and create efficient schedules that balance service demands with labor budgets.
• Demonstrate strong financial awareness by managing food cost, labor cost, and kitchen productivity.
• Respond calmly and effectively in high-volume, fast-paced environments while maintaining team morale and guest satisfaction.
• Build a culture of accountability, teamwork, and continuous improvement through positive leadership.
• Ensure equipment is properly maintained and operational, reporting repair needs promptly.
• Partner with front-of-house leadership to ensure seamless communication and an exceptional guest experience.
• Lead by example, modeling professionalism, urgency, adaptability, and a commitment to excellence.

• Minimum 3-5 years of culinary leadership and team development in an upscale, high-volume full-service restaurant.
• Food safety and sanitation (ServSafe preferred)
• Inventory and cost control
• Labor management and scheduling
• Menu execution and quality assurance
• Communication and cross-functional collaboration
• Time management and prioritization
• Problem-solving and decision-making
• Multitasking under pressure
• Coaching and performance management
• Attention to detail and organizational excellence
• Computer proficiency with a strong knowledge of Microsoft platforms.

• Monthly profit-sharing bonus
• 401K
• Health Insurance
• Life Insurance
• Vision & Dental Insurance
• Paid Time Off (Vacation and Sick)
• Parking Pass
• Complimentary dining privileges at any of our ARP locations
• Opportunity for personal and professional growth