Executive Sous Chef Adas on The River in ALEXANDRIA, Virginia at BARCA PIER AND WINE BAR & Adas on the River

Nestled along the Potomac River in Alexandria’s Robinson Landing, Ada’s on the River is an award-winning dining destination where exceptional food meets stunning views. Located in charming Old Town Alexandria, a favorite neighborhood for tourists and just a short trip from D.C., Ada’s draws inspiration from the pioneering spirit of Ada Lovelace, a 19th-century mathematician and innovator. Our restaurant offers a modern American menu infused with creativity and bold, wood-fired flavors.

Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand.

• Manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements.
• Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization’s talent pipeline and drive growth.
• Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions.
• Experienced in hiring the best candidates for each position.
• Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations.
• Certified and well-versed in sanitation controls with the ability to audit.
• Well-developed conflict resolution skills and strong interpersonal skills.
• Impacts restaurant profitability through effective financial management.
• Represent, support, and protect the ARP brand.

Includes, but is not limited to:

• Minimum 3-5 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant.
• Experience with scratch cooking.
• Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within.
• Adept at creating a culture of accountability, empowerment, and service excellence.
• Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling.
• Knowledgeable of health, safety, and compliance regulations for upscale dining environments.
• Proficient in budgeting, forecasting, and P&L management. High-level organizational skills with multi-task capabilities.
• High level of attention to detail and follow-through.
• Computer proficiency with a strong knowledge of Microsoft platforms.
• Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented.

Key Attributes:

• Energetic, polished, articulate, and professional demeanor.
• Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff.
• Strong conflict-resolution and problem-solving abilities.
• Dynamic, emotionally intelligent leader with a people-first mindset.
• Leads with humility, confidence, and integrity.
• Strong sense of urgency, attention to detail, and pride in execution.
• Grace under pressure.

Includes, but is not limited to:

• Able to stand, sit, or walk for extended periods.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation.
• Able to work in a confined area.
• Able to withstand changes in temperature, occasional smoke, steam, and heat.

• Eligible for a monthly profit-sharing bonus.
• 401K
• Health Insurance
• Life Insurance
• Vision & Dental Insurance
• Complimentary dining privileges at any of our ARP locations
• Opportunity for personal and professional growth