Chef de Cuisine

The National Conference Center; Leesburg (VA); On-site; USD 70,000 - 90,000; Full time

Job summary

The National Conference Center in Leesburg, VA is seeking a Chef de Cuisine to lead daily kitchen operations and drive menu development. You will mentor line cooks, manage inventory and costs, and ensure strict adherence to food safety standards during fast-paced service.

Ideal candidates bring strong leadership, creativity, and a track record of delivering high-quality dining experiences in hospitality settings.

Qualifications

• Strong culinary expertise and creativity.
• Proven leadership and staff development skills.
• Experience in menu planning, inventory management, and cost control.
• Knowledge of food safety and sanitation regulations.
• Excellent organizational, communication, and problem-solving abilities.
• Ability to perform effectively in a fast-paced hospitality environment.

Responsibilities

• Managing daily culinary operations and acting as a bridge between high-level management and hands-on food service.
• Menu Creation & Execution: Design seasonal or core menus, craft daily specials, develop standardized recipes, and ensure plate presentation matches hotel standards.
• Managing daily culinary operations: Acting as a bridge between high-level management and hands-on food service.
• Daily Kitchen Operations: Oversee line production, manage the expediter (expo) station during service, inspect every dish, garnish, temperatures and run pre-shift briefings.
• Staff Leadership & Training: Schedule, train, and mentor line cooks, sous chefs, and kitchen assistants.
• Inventory & Cost Control: Track food and equipment inventory, place orders with farmers and vendors, monitor labor and food costs, and minimize waste.
• Safety & Sanitation: Enforce local health and safety regulations, proper food storage, rotation (and kitchen cleanliness standards.
• Front-of-House Collaboration: Work with F&B managers, sommeliers, and service staff to coordinate wine pairings, menu changes, and guest feedback

Skills

Leadership & team development

Menu planning

Inventory management

Cost control

Food safety regulations

Organizational & communication

Problem solving

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

KITCHEN SALARY Full Time Leesburg, VA, US

2 days ago Requisition ID: 1185

A chef de cuisine, also known as a lead chef, is an exciting and demanding role in hospitality. If you love cooking and would like a career that includes the creation of menus and management of a kitchen, a job as a chef de cuisine may be ideal for you. Understanding the role and its responsibilities is the first step to starting your career in this field. In this article, we answer the question ‘What is a chef de cuisine?', discuss these individuals' key duties and skills and outline the steps you can take to obtain this role.

Responsibilities

Managing daily culinary operations and acting as a bridge between high-level management and hands-on food service.

• Menu Creation & Execution: Design seasonal or core menus, craft daily specials, develop standardized recipes, and ensure plate presentation matches hotel standards.
• Managing daily culinary operations: Acting as a bridge between high-level management and hands-on food service.
• Daily Kitchen Operations: Oversee line production, manage the expediter (expo) station during service, inspect every dish, garnish, temperatures and run pre-shift briefings.
• Staff Leadership & Training: Schedule, train, and mentor line cooks, sous chefs, and kitchen assistants.
• Inventory & Cost Control: Track food and equipment inventory, place orders with farmers and vendors, monitor labor and food costs, and minimize waste.
• Safety & Sanitation: Enforce local health and safety regulations, proper food storage, rotation (and kitchen cleanliness standards.
• Front-of-House Collaboration: Work with F&B managers, sommeliers, and service staff to coordinate wine pairings, menu changes, and guest feedback

Qualifications & Skills

• Strong culinary expertise and creativity.
• Proven leadership and staff development skills.
• Experience in menu planning, inventory management, and cost control.
• Knowledge of food safety and sanitation regulations.
• Excellent organizational, communication, and problem-solving abilities.
• Ability to perform effectively in a fast-paced hospitality environment.