Executive Chef - Lead Kitchen, Create Menus, Delight Guests

Corsica-Wine-Bar; Reston (VA); Presencial; USD 85.000 - 125.000; Jornada completa

Descripción de la vacante

Corsica-Wine-Bar is seeking an Executive Chef to lead culinary operations in a high-volume environment. You will design seasonal menus, manage the kitchen team, and oversee food costs and inventory while ensuring top-tier guest experiences.

The role requires 8 years of experience in high-volume restaurants, strong leadership and problem-solving skills, and a passion for hospitality. You will maintain standards, train staff, and collaborate with suppliers to source quality ingredients.

Formación

• 8 years of experience in high-volume restaurant kitchens.
• Proven ability to design and modify menus to meet quality standards.
• Experience in managing inventory and controlling food costs.
• Strong leadership, communication and problem-solving skills.

Responsabilidades

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Oversee portion control and quantities of preparation to minimize waste
• Recruit and manage kitchen staff
• Ensure compliance with nutrition and sanitation regulations and safety standards
• Governing the final touch on prepared plates
• Maintain a positive and professional approach with coworkers and guests
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else

Conocimientos

Executive leadership

Kitchen management

Menu development

Food cost control

Staff supervision

Quality standards

Communication

Plating & presentation

Waste reduction

HACCP/sanitation

Descripción del empleo

Corsica-Wine-Bar is seeking an Executive Chef to lead culinary operations in a high-volume environment. You will design seasonal menus, manage the kitchen team, and oversee food costs and inventory while ensuring top-tier guest experiences.

The role requires 8 years of experience in high-volume restaurants, strong leadership and problem-solving skills, and a passion for hospitality. You will maintain standards, train staff, and collaborate with suppliers to source quality ingredients.