Executive Chef-Reston

Corsica Wine Bar; Reston (VA); On-site; USD 60,000 - 90,000; Full time

Job summary

Corsica Wine Bar in Reston, Virginia is looking for an experienced Executive Chef to manage kitchen operations and lead the culinary team. The successful candidate will be responsible for menu creation, maintaining high food quality, managing inventory, and supervising kitchen staff.

The ideal Executive Chef will bring at least 8 years of culinary experience, with a strong focus on guest satisfaction and maintaining top-notch standards in food preparation.

Qualifications

• 8 years of experience in a culinary role, preferably in a high-volume restaurant.
• Strong leadership and communication abilities are essential.
• Ability to manage a busy kitchen and maintain high quality standards.

Responsibilities

• Manage kitchen staff and oversee food preparation.
• Create and modify menus according to seasonal ingredients.
• Ensure compliance with sanitation and safety standards.

Skills

Passion for food and wine

Excellent record of kitchen management

Problem solving

Delegation skills

Strong communication skills

Knowledge of cooking trends

Education

8 years of experience in culinary arts

High volume restaurant experience

Job 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 skillsKeep 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