Chef de Cuisine

Conference Center; Leesburg (VA); On-site; USD 70,000 - 100,000; Full time

Job summary

Conference Center in Leesburg, VA seeks a Chef de Cuisine to lead daily kitchen operations, create menus, and manage a high-standard culinary team. You will translate high-level concepts into delicious dishes while maintaining cost controls and strict safety standards.

The role requires strong leadership, creative menu planning, and the ability to oversee service in a fast-paced hospitality environment. This full-time position is based in Leesburg, Virginia with opportunities to influence guest

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

• Manage daily culinary operations and bridge between management and hands-on food service.
• Design and execute seasonal or core menus; develop standardized recipes and ensure plate presentation.
• Oversee line production, supervise expo station, inspect dishes, and lead pre-shift briefings.
• Lead, train, and mentor line cooks, sous chefs, and kitchen staff.
• Monitor inventory and costs, place orders with suppliers, and minimize waste.
• Enforce health and safety regulations and maintain kitchen sanitation.
• Collaborate with F&B managers and service staff on wine pairings and guest feedback.

Skills

Culinary expertise

Leadership

Menu planning

Inventory management

Food safety

Organizational skills

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.