The Metropolitan Club is one of Washington’s oldest and most valued private institutions. Since its founding in 1863, at the height of the Civil War, by six Treasury Department officials, it has pursued its primary goal of furthering “literary, mutual improvement, and social purposes.” Today, more than 150 years after its founding, the Club continues to attract distinguished members from around the world.
The Metropolitan Club’s proximity to the White House and other icons of the nation’s capital has made it a destination for many local, national and international leaders, including nearly every U.S. President since Abraham Lincoln. Its location and dedication to a tradition of social civility provide members with a haven from the bustle of Washington’s professional life, while offering amenities associated with contemporary urban living.
The Clubhouse, which opened in 1908, is listed on the National Register of Historic Places and is a District of Columbia historic landmark. The establishment of the Club’s Preservation Foundation in 1997 assures the perpetual protection of our historic building. The Club has been at its present site for more than one hundred years and celebrated its sesquicentennial in 2013.
Club facilities are impressive offering various private and member dining venues for a la carte dining; business meetings and hosting distinguished events. These services are primarily offered Monday – Friday, a periodic Saturday, and closed Sundays and major holidays. Club foodservice is scratch production, progressive in its offerings and led by a nationally regarded Executive Chef. Lunches are the busiest meal period. Annual Food & Beverage sales are $5M+. 55% of all sales are generated in a la carte services. The overall objective is simply, that being offering highly personalized and impeccable service coupled with highest quality cuisine.
Position Summary: The Metropolitan Club of the City of Washington is in search of an Executive Sous Chef. The ideal candidate is self-motivated and a team player; career minded, detail-oriented and capable of producing the diversity required in a traditional club with progressive palates. Work in partnership with the Executive Chef advancing standards, menu evolution, innovation, and overall sanitation standards. This individual will assume Executive Chef’s responsibilities in his absence. As such the right professional must be dedicated to their career/profession and growing as a leader.
Job Requirements:
- Responsible for the effective operation of kitchens at all levels from food production to service. Must work effectively with others including peer managers, subordinates, and superiors.
- Have schedule flexibility and willingness to work both AM/PM shifts. Also, a significant number of weekends and holidays are dark however this position is required to periodically work these dates as required.
- Strong command of the English language to include speaking, reading and writing. Assist with staff training and development.
- Ensure continuity of communication and teamwork with front of the house management and staff.
- Understand the challenges that member dining can present.
- This position requires a strong culinary acumen; be highly organized, is technology savvy and has the ability to multi-task.
- Strong mental fortitude and ability to maintain composure in stressful and intense situations.
- Ability to relate to staff and have them buy into his/her leadership.
- Fully complies with Metropolitan Club rules and regulations for the safe, efficient operation of the Club’s facilities and behavior protocols.
The Club offers a compensation package including a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance, and 401k. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information:
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