Chef De Cuisine/Restaurant Chef

Job Category : Operations

Requisition Number : CHEFD

• Posted : September 3, 2026
• Full-Time
• On-site

Locations

Showing 1 location

Dulles, VA 20166, USA

Description

POSITION SUMMARY

The Chef de Cuisine oversees kitchen operations, including food preparation, inventory control, staff training, cleanliness, and safety standards. This role is ideal for a culinary leader who thrives in a fast-paced environment and is committed to delivering exceptional dining experiences. Chef de Cuisine manages food inventory, estimates par levels, places appropriate orders, and maintains records in accordance with company standards and brand requirements. The Chef de Cuisine also supervises daily back-of-house operations, supports employee relations through coaching and counseling, leads training and development. The position also requires knowledge of menu costing and an understanding of profit and loss statements.

ESSENTAIL DUTIES AND RESPONSIBILITIES

• Kitchen Leadership: Lead, motivate, and manage kitchen staff to ensure smooth and efficient kitchen operations. Foster a positive work environment focused on teamwork, respect, and continuous improvement. Create a high-energy, organized kitchen culture while maintaining composure in high-pressure situations.
• Menu Planning & Development: Collaborate with the brand culinary team and Concepts and standards to design and update a seasonal, high-volume menu that delights customers while optimizing kitchen workflow. Ensure all dishes are prepared to the highest standards of taste, quality, and presentation. Manage menu item changes and ensure consistency across all shifts.
• Food Preparation & Execution: Oversee the preparation and cooking of all menu items, ensuring high standards of food quality, consistency, and presentation. Supervise the execution of service during peak hours, ensuring efficiency and timely delivery of dishes. Ensure kitchen staff adhere to proper cooking techniques and presentation standards.
• Inventory & Ordering Management: Manage and conduct food inventory and order supplies as necessary to maintain stock/par levels. Work within budget constraints while ensuring quality and freshness of ingredients.
• Quality Control & Safety: Ensure compliance with health and safety regulations, including proper food handling, sanitation, and cleanliness. Maintain rigorous quality control standards for all food preparation, presentation, and safety. Regularly inspect kitchen equipment and tools to ensure they are in good order. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies. Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
• Staff Training & Development: Train and mentor kitchen staff to improve culinary skills, efficiency, and adherence to operational standards. Provide constructive feedback and encourage professional growth within the kitchen team. Organize regular staff meetings to review performance, address concerns, and implement improvements.
• Cost Control & Budgeting: Monitor and manage kitchen labor costs, food waste, and overall kitchen expenses. Ensure the team works efficiently to meet budget goals while maintaining exceptional quality. Analyze sales data to anticipate busy periods and adjust staffing levels accordingly.
• Customer Focus: Ensure all customer orders are met with promptness, accuracy, and quality. Respond to customer feedback regarding food quality and service, addressing any issues promptly and professionally.

OTHER RESPONSIBILITIES

• Practices proper safety techniques in accordance with company and departmental policies and procedures
• Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.
• Responsible for reporting employee/customer injuries or accidents and other safety issues to the supervisor.

QUALIFICATIONS

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience

High school diploma or equivalent required. Completion of a technical, culinary arts, or food service management program preferred. Requires 5-7 years of demonstrated leadership experience in kitchen or food service management, including experience as a Head Chef, Chef de Cuisine, Executive Sous Chef, or similar senior culinary role in a high-volume, fast-paced environment. A culinary degree or equivalent combination of education and experience is preferred.