Executive Chef - Lead Kitchen, Menu Innovation

Corsica Wine Bar; Reston (VA); On-site; USD 90,000 - 130,000; Full time

Job summary

Corsica Wine Bar is seeking an Executive Chef to lead our kitchen, develop seasonal menus, and manage inventory and staffing. You will direct food preparation, set quality standards, estimate requirements and costs, and ensure compliance with safety regulations.

The role demands strong leadership, strategic menu planning, and the ability to thrive under pressure while maintaining top guest experiences and hospitality excellence.

Qualifications

• 8+ years of experience in kitchen leadership and operations.
• High-volume restaurant experience is a plus.

Responsibilities

• 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
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills

Kitchen management

Leadership

Menu development

Cost control

Communication

Training & delegation

Inventory management

Job description

Corsica Wine Bar is seeking an Executive Chef to lead our kitchen, develop seasonal menus, and manage inventory and staffing. You will direct food preparation, set quality standards, estimate requirements and costs, and ensure compliance with safety regulations.

The role demands strong leadership, strategic menu planning, and the ability to thrive under pressure while maintaining top guest experiences and hospitality excellence.