Sous Chef

Hambre Hospitality creates restaurants where ambitious food, design, and culture come together.

Our first restaurant, Bajo , is a Spanish-Japanese restaurant and listening bar opening this fall in Blagden Alley, Washington, DC.

We are looking for an experienced Sous Chef to work closely with our Executive Chef in leading daily kitchen operations, maintaining culinary standards, and building a strong kitchen team.
The Role

The Sous Chef will support the Executive Chef in overseeing day-to-day kitchen operations, ensuring consistent execution, and contributing to menu development and culinary R&D.

This is a hands-on leadership position for a chef who is equally comfortable with food, people, and operations and thrives in a collaborative, high-energy kitchen environment.

Responsibilities include:

• Support the Executive Chef in leading, training, and developing the kitchen team

• Oversee daily prep, service, and kitchen operations

• Maintain a high standard of food quality, consistency, and presentation

• Contribute to menu development, culinary R&D, and tastings

• Manage kitchen execution and lead service in the Executive Chef's absence

• Assist with ordering, inventory, food cost, and kitchen labor management

• Build relationships with purveyors and maintain product standards

• Implement and maintain recipes, prep systems, and kitchen procedures

• Ensure compliance with health, safety, and sanitation standards

• Collaborate with the front-of-house leadership team to deliver a seamless guest experience

• Support special events, collaborations, and future Hambre Hospitality projects

The Candidate

We are looking for a chef with:

• 3+ years of professional kitchen experience

• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or similar leadership role

• Strong culinary fundamentals, technical ability, and attention to detail

• Experience in high-level or chef-driven restaurants

• A strong interest in Spanish and Japanese cuisine and technique

• Excellent communication, organizational, and leadership skills

• Understanding of food cost, inventory, and kitchen operations

• Ability to lead service, manage priorities, and maintain standards under pressure

• A hands-on approach and a commitment to developing a strong team culture

Experience in Michelin-recognized or nationally recognized restaurants is a plus.
About Bajo

Bajo is a Spanish-Japanese restaurant and listening bar in Washington, DC's Blagden Alley, bringing together inventive cuisine, thoughtful hospitality, and a distinctive approach to music and design.
Our culinary approach draws on Spanish and Japanese traditions, emphasizing bold flavors, refined technique, and a balance of creativity and simplicity.
As part of the opening team, the Sous Chef will work closely with the Executive Chef to help shape the kitchen's culture, establish standards, and deliver a consistently exceptional dining experience.
Compensation & Benefits

• Salary: $70,000–$75,000 annually, commensurate with experience

• Performance-based bonus

• Health benefits

• Paid time off

• Opportunity for growth within Hambre Hospitality

• Direct mentorship and collaboration with the Executive Chef