The Salt Line is looking for an Executive Sous Chef to join our culinary team at our well established and award winning Navy Yard location.

Long Shot Hospitality is looking for an Executive Sous Chef for The Salt Line DC. We are looking for a proven kitchen leader to work closely with the Salt Line Executive Chef in running our established and award winning Navy Yard location.

We are looking for candidates who thrive in fast paced dynamic kitchens, who bring a strong work ethic, who are collaborative team players, who serve as both a coach and a role model for their teams, who bring a genuine passion and pride to what they do, and who overall are looking to take on a strong kitchen leadership role as part of a well established culinary team.

This is an excellent opportunity for anyone looking to build upon your existing experience and skill set and take the next steps to advance your career under the guidance and support of award winning LSH chef Kyle Bailey and the Long Shot Culinary team. If you are excited about the idea of joining  an award winning young, energetic, and growing DC based restaurant group supported by a team of  veteran restaurant professionals  then we want to speak with you! 

Little bit about the restaurant: The Salt Line is a New England style fish house located in the Dock 79 development directly across from Nats Stadium. The dynamic 3,500-square foot space boasts an expansive dining room, private dining room, outdoor seating, indoor bar with raw bar showcase, and an outdoor riverfront bar.

Chef/Owner Kyle Bailey and team opened The Salt Line in 2017 to a 3 Star Review from Tom Sietsema in the Washington Post and the restaurant and culinary team continue to get recognition for their success highlighted by Chef Kyle's 2019 Chef of the Year award from the RAMW.

The Salt Line's menu draws inspiration from "New England meets the Chesapeake". Chef Kyle and team deliver New England classics while additionally putting their culinary talents and skills on display with creative offerings such as seafood charcuterie, crudos, and chef driven seafood entrees. The program focuses on locality and sustainability and prides itself on offering the best seafood available. We are the founding members of Dock-To-Dish in Washington, which focuses on taking the middle man out of the seafood supply chain much like the Farm-To-Table concept. Due to this, you can expect to handle all manner of seafood in a technique-driven, unpretentious kitchen environment. You will also work with our team executing whole animal butchery, homemade pastas and breads, real scratch cooking, and preservation methods.

Benefits Offered:

• Competitive pay
• 2 Weeks Paid Time Off 
• 5 Days Sick Days
• Company sponsored health care plan
• Parking Benefits
• Complimentary employee meals and company wide dining discounts
• Opportunity to be a part of a dynamic growing restaurant group with lots of opportunity for growth and career advancement

Qualifications:

• Minimum of 1-2 years of relevant culinary management experience
• Professional, friendly, punctual, reliable, drama free
• Pride in your work and commitment to quality and attention to detail
• Genuine drive to provide an excellent guest experience
• Team oriented collaborative mindset and positive can do attitude
• Ability to work well with FOH management and staff as well as BOH 
• Open availability - weekends a must.

Please submit a resume along with a brief cover letter explaining what speaks to you about working at The Salt Line and why you think you’d make a good member of our team.  

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