Chef de Cusinie

Outstanding in the Field; Staunton, Northern (VA, KY); Hybrid; USD 50,000 - 75,000; Full time

Job summary

Maude & the Bear in Staunton, Virginia, seeks an exceptional Chef de Cuisine to lead the kitchen of a refined, high-end tasting menu restaurant, working with the Executive Chef to execute an evolving menu.

The ideal candidate brings extensive fine-dining and tasting menu experience, strong leadership, and a passion for hospitality, seasonality, and collaboration with local purveyors.

Qualifications

• Extensive experience in fine dining and tasting menu environments.
• Strong classical technique with a contemporary approach.
• Deep understanding of seasonality and ingredient sourcing.
• Proven leadership and kitchen management abilities.
• Excellent attention to flavor, technique, and timing.
• Calm, focused leadership during demanding services.
• Commitment to hospitality and guest experience.
• Strong communication and organizational skills.
• Mentorship and professional development of cooks.
• Experience in Michelin-starred or nationally acclaimed restaurants valued.

Responsibilities

• Lead and develop the kitchen brigade with professionalism, consistency, and respect.
• Execute a sophisticated tasting menu to exacting standards.
• Maintain exceptional flavor, technique, presentation, and timing.
• Develop dishes and contribute ideas to the menu evolution.
• Source seasonal ingredients from local farmers and purveyors.
• Oversee daily prep, service, ordering, inventory, and kitchen organization.
• Maintain rigorous sanitation and food safety standards.
• Train, mentor, and develop cooks at all levels.
• Manage food quality and cost while upholding the culinary vision.
• Lead service with calm, confidence, and attention to detail.
• Create a positive, professional, team-oriented kitchen environment.

Skills

Fine dining experience

Tasting menu experience

Leadership

Kitchen management

Attention to detail

Hospitality & guest experience

Communication

Mentorship

Team development

Creativity & technique

Job description

Maude & the Bear, a story-book 1926 Montgomery Ward kit house, has been whimsically re-created as a modern restaurant and inn. The restaurant at Maude & the Bear serves a tasting menu Thursday through Saturday by reservation, as well as a multi-course breakfast for our inn guests only.

Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation.

We offer our a seasonal and evolving five course tasting menu ($120) and our Kitchen Table Menu (two tables each night, $300). Optional hand-selected paired wines are available at an additional cost and complement the kitchen’s creations. Any dietary restrictions or allergies must be communicated by email ([e-mail]) and receive written approval by us prior to your reservation confirmation; if advanced notice is not given, we will be unable to accommodate your restriction. Please be aware that we are unable to accommodate mushroom and soy allergies.

To secure your reservation, a credit card hold is required. Cancellations made seven days prior will not incur any charge. Any cancellations made after that date will be charged the full amount of the chosen experience plus tax.

Maude and the Bear is open Thursday, Friday, and Saturday with two seatings—5 p.m. to 5:45 p.m. and 7:45 p.m. to 8:30 p.m. Brunch service is available every Sunday from 10 a.m. to 1:30 p.m. Our bar/lounge offers an a la carte menu as well as our regular tasting menu; service there is limited and available on a first come/first serve basis.

We are seeking an exceptional Chef de Cuisine to join our culinary team and lead the kitchen of a refined, high-end tasting menu restaurant.

This is an opportunity for a passionate, driven culinary professional who thrives in an environment where creativity, precision, seasonality, and hospitality are paramount. The ideal candidate is both a talented chef and an inspiring leader, capable of maintaining exacting standards while fostering a strong, collaborative kitchen culture.

As Chef de Cuisine, you will oversee the daily culinary operations of the restaurant, working closely with the Executive Chef and leadership team to execute an evolving tasting menu of exceptional quality.

You will be responsible for:

• Leading and developing the kitchen brigade with professionalism, consistency, and respect
• Executing a sophisticated tasting menu to exacting standards
• Maintaining exceptional standards of flavor, technique, presentation, and timing
• Developing dishes and contributing creative ideas to the evolution of the menu
• Working closely with local farmers, purveyors, and producers to source outstanding seasonal ingredients
• Overseeing daily prep, service, ordering, inventory, and kitchen organization
• Maintaining rigorous standards for sanitation, food safety, and cleanliness
• Training, mentoring, and developing cooks at all levels
• Managing food quality and cost while maintaining the restaurant's culinary vision
• Leading service with calm, confidence, and attention to detail
• Creating a positive, professional, and team-oriented kitchen environment

The Ideal Candidate

We are looking for a chef who demonstrates:

• Extensive experience in fine dining and/or tasting menu restaurants
• Strong classical technique combined with a creative and contemporary approach
• A deep understanding of seasonality, ingredients, and modern culinary techniques
• Proven leadership and kitchen management skills
• Exceptional attention to detail and consistency
• The ability to remain composed and focused in a demanding service environment
• A genuine passion for hospitality and the guest experience
• Strong communication and organizational skills
• A commitment to mentorship, teamwork, and professional development
• Experience working in Michelin-starred, Michelin-recognized, or nationally acclaimed restaurants is highly valued.

Compensation

this position is: salaried, $50,000 - $75,000

Company description

Maude & the Bear, a story-book 1926 Montgomery Ward kit house, has been whimsically re-created as a modern restaurant and inn. The restaurant at Maude & the Bear serves a tasting menu Thursday through Saturday by reservation, as well as a multi-course breakfast for our inn guests only.

Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation.

We offer our a seasonal and evolving five course tasting menu ($120) and our Kitchen Table Menu (two tables each night, $300). Optional hand-selected paired wines are available at an additional cost and complement the kitchen’s creations. Any dietary restrictions or allergies must be communicated by email ([e-mail]) and receive written approval by us prior to your reservation confirmation; if advanced notice is not given, we will be unable to accommodate your restriction. Please be aware that we are unable to accommodate mushroom and soy allergies.

To secure your reservation, a credit card hold is required. Cancellations made seven days prior will not incur any charge. Any cancellations made after that date will be charged the full amount of the chosen experience plus tax.

Maude and the Bear is open Thursday, Friday, and Saturday with two seatings—5 p.m. to 5:45 p.m. and 7:45 p.m. to 8:30 p.m. Brunch service is available every Sunday from 10 a.m. to 1:30 p.m. Our bar/lounge offers an a la carte menu as well as our regular tasting menu; service there is limited and available on a first come/first serve basis.

Job description

We are seeking an exceptional Chef de Cuisine to join our culinary team and lead the kitchen of a refined, high-end tasting menu restaurant.

This is an opportunity for a passionate, driven culinary professional who thrives in an environment where creativity, precision, seasonality, and hospitality are paramount. The ideal candidate is both a talented chef and an inspiring leader, capable of maintaining exacting standards while fostering a strong, collaborative kitchen culture.

As Chef de Cuisine, you will oversee the daily culinary operations of the restaurant, working closely with the Executive Chef and leadership team to execute an evolving tasting menu of exceptional quality.

You will be responsible for:

• Leading and developing the kitchen brigade with professionalism, consistency, and respect
• Executing a sophisticated tasting menu to exacting standards
• Maintaining exceptional standards of flavor, technique, presentation, and timing
• Developing dishes and contributing creative ideas to the evolution of the menu
• Working closely with local farmers, purveyors, and producers to source outstanding seasonal ingredients
• Overseeing daily prep, service, ordering, inventory, and kitchen organization
• Maintaining rigorous standards for sanitation, food safety, and cleanliness
• Training, mentoring, and developing cooks at all levels
• Managing food quality and cost while maintaining the restaurant's culinary vision
• Leading service with calm, confidence, and attention to detail
• Creating a positive, professional, and team-oriented kitchen environment

The Ideal Candidate

We are looking for a chef who demonstrates:

• Extensive experience in fine dining and/or tasting menu restaurants
• Strong classical technique combined with a creative and contemporary approach
• A deep understanding of seasonality, ingredients, and modern culinary techniques
• Proven leadership and kitchen management skills
• Exceptional attention to detail and consistency
• The ability to remain composed and focused in a demanding service environment
• A genuine passion for hospitality and the guest experience
• Strong communication and organizational skills
• A commitment to mentorship, teamwork, and professional development
• Experience working in Michelin-starred, Michelin-recognized, or nationally acclaimed restaurants is highly valued.

Compensation

this position is: salaried, $50,000 - $75,000

Deadline

no deadline