Fine-Dining Kitchen Lead & Culinary Mentor

The Post Oak; McLean (VA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Bonus potential

Job summary

The Palm, McLean, VA is seeking a Chef to support daily kitchen operations in an upscale dining environment. You will help develop a high-performing culinary team, ensure consistency and quality, and lead with precision and execution in a fast-paced setting.

Responsibilities include managing back-of-house staff, training, controlling labor and costs, and maintaining sanitation standards. A culinary program graduate with 2+ years of management experience is preferred. EOE.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food/labor cost.
• Commitment to product quality and consistent execution.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing all back-of-house staff, training, and development.
• Help achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant workplace organization.

Skills

Staff supervision

Inventory controls

Food cost control

Labor cost control

Product quality

Leadership

Communication

Conflict resolution

Education

Culinary program graduate

Job description

The Palm, McLean, VA is seeking a Chef to support daily kitchen operations in an upscale dining environment. You will help develop a high-performing culinary team, ensure consistency and quality, and lead with precision and execution in a fast-paced setting.

Responsibilities include managing back-of-house staff, training, controlling labor and costs, and maintaining sanitation standards. A culinary program graduate with 2+ years of management experience is preferred. EOE.