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

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 meeti...