Executive Chef-Reston

Corsica-Wine-Bar; Reston (VA); On-site; USD 85,000 - 125,000; Full time

Job summary

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.

Qualifications

• 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.

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
• 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

Skills

Executive leadership

Kitchen management

Menu development

Food cost control

Staff supervision

Quality standards

Communication

Plating & presentation

Waste reduction

HACCP/sanitation

Job description

Description

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

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:

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience:

• 8-years of experience
• High volume restaurant experience is a plus