Chef De Cuisine/Restaurant Chef - Aventino's Italian Restaurant - Dulles International Airport

Chef De Cuisine

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.

Essential duties and responsibilities include:

• 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 include:

1. Practices proper safety techniques in accordance with company and departmental policies and procedures
2. Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.
3. 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 57 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.

Qualifications:

• Proven experience as a Head Chef or in a senior kitchen management role, with a background in high-volume, fast-paced environments.

• Strong leadership skills with the ability to motivate, mentor, and manage a large team.

• In-depth knowledge of food preparation, cooking techniques, and kitchen equipment.

• Exceptional organizational skills with the ability to manage multiple priorities and work under pressure.

• Strong knowledge of health, safety, and sanitation regulations.

• Ability to develop and execute high-quality menus that align with business objectives.

• Excellent communication skills to effectively interact with staff, management, and customers.

• Passion for food, innovation, and delivering excellent dining experiences.

• Culinary degree or equivalent experience preferred.

• Experience with inventory control, budgeting, and cost management.

• Flexibility to work evenings, weekends, and holidays as required.

Knowledge, skills and abilities:

Working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.

Requires the ability to read and understand written directions and recipes and to calculate weights and measurements.

Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment.

Solid verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required.

Moderate proficiency in Microsoft Word, Excel and; ability to prepare correspondence, spreadsheets, and/or other documents as required.

Ability to handle competing priorities in a fast-paced environment

Must be detail oriented and organized.

Strong interpersonal, team building and leadership skills; ability to collaborate and work effectively with others

Must be able to obtain ServSafe Food Safety certification.

Must have sufficient communication skills to project a positive image and convey basic information to staff.

Must be able to learn, understand, and apply safety and sanitation regulations.

Physical demands:

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Occasionally required to stoop, kneel, crouch or crawl; taste or smell.

Frequently required to stand; walk; sit; talk; hear; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance.

Requires the ability to stand for extended periods of time, bend, kneel, and stoop.

Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds.

Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes.

Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.

Able to hear well amongst loud background noise

Work environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Regular, on-site attendance is required

Work is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level; however, occasional outdoor activity is required.