Our client seeks to carry on the legacy of a man dedicated to travel and adventure. They do this by striving to be among the best Arlington restaurants.
Why people LOVE working for this company!
#1 BBQ restaurant in DC
Work with GM and Owner directly
Position Overview & Responsibilities
Oversee the entire kitchen/back-of-house (BOH) operations to ensure that culinary standards and techniques, quality of food and methods of operation are being maintained or exceeded.
Provide frequent and regular guidance, coaching, reinforcement, training, and development of culinary skills and kitchen management skills to Sous Chefs, and BOH
Frequently review menus, recipes, costing, pricing, portion sizing, ingredient selection, and sourcing and preparation guidelines and report problems, suggested changes and improvements.
Review and proof all proposed menu changes for accuracy in descriptions of ingredients and preparations.
Work with GM, Sous Chefs and Owner to ensure the proper, timely and accurate preparation of monthly inventories of food, paper products, and related BOH supplies
Monitor, control and calculate food cost and BOH labor percentages and work with GM’s and Sous Chefs to help control such food cost and BOH labor percentages at or below budgets while balancing and anticipating our service needs
Perform cost control functions, including planning and implementation of measures and policies to protect against product theft, employee consumption, and other improper behavior and to increase revenues and lower costs and expenses
Train and delegate subordinate Sous Chefs in scheduling, hiring, training, supervising and evaluating of hourly kitchen employees, including but not limited to captains, line cooks, prep cooks, and dishwashers, and develop BOH captains to obtain and learn these skills
Assist in locating, attracting, interviewing, hiring, training, retaining, developing, monitoring, disciplining and terminating BOH staff as needed and in ensuring that replacement personnel are suitably hired, trained and developed
Health Insurance - 50% employer 50% employee
PTO & Vacation: 10 days after a year
Guest Service: Serve as a role model and set the standard for all employees to maintain high-quality and consistent guest service. This requires advanced knowledge of industry best practices and guest service.
Communication: Must show a commitment to details, both verbally and non-verbally and both product and process; encourage cooperative and consistent levels of communication with kitchen staff, front-end staff, and management; understand instructions and policies; read and write company memorandums; and, communicate with little or no additional direction.
Leadership and Management: Understand and actively practice motivational leadership techniques and use these skills in developing and training staff.
Training and Development: Provide for ample instruction, training, testing and development of staff members pursuant to and consistent with our concept, methods, and policies, and coach employees to improve learning and enhance performance.
Problem Solving, Quality Control, and Priority Assessment: Evaluate current practices, policies and processes; immediately recognize and report to management and subordinates as appropriate any potential problems and areas of conflict or potential improvement.
Conflict management: Must anticipate and recognize problems when they arise and be able to resolve them appropriately by using good judgment, tact, and initiative according to company policies and procedures.
Technical Skills: Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.
Flexibility: Must be flexible with hours, work overtime or long hours when needed, work regularly at peak times and assist the workload of others.
At least 5 years of Executive Chef experience
Previous working experience in a full-service restaurant
Culinary Arts Degree or equivalent restaurant field degree is preferred
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Job ID: 18195
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