Restaurant Chef — Lead Culinary Team & Menu Creation

Army Navy Country Club; Arlington (VA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision care

401(k)

Job summary

Army Navy Country Club in Arlington, VA seeks a Restaurant Chef to support the Executive Chef and manage the culinary team for two upscale outlets in the clubhouse. The ideal candidate is a motivated leader who loves food and service, cultivates a positive culture, and drives excellence in a busy private club setting.

You will lead the grill kitchen brigade and stewarding staff, expedite service, write prep lists and menus, maintain health and cleanliness standards, and train culinarians toward

Qualifications

• Minimum of five years’ kitchen experience in high-volume venues.
• Experience as a manager at Sous Chef level or higher encouraged.
• Ability to write menus and corresponding recipes for line staff.
• ServSafe certification is a plus.

Responsibilities

• Lead grill kitchen brigade and stewarding staff.
• Expedite lunch, brunch, and dinner services.
• Conduct line checks and ensure quality and consistency in execution.
• Write prep lists, seasonal menus, daily specials, and private dining events.
• Uphold high standards of cleanliness and organization of the kitchen and storage spaces, and ensure all equipment is properly maintained.
• Maintain compliance with Department of Health standards.
• Train culinarians toward growth within the brigade.
• Manage the Restaurant Sous Chef and Kitchen Supervisor, leading by example.

Skills

Leadership

Communication

Menu writing

Food safety

Tools

Microsoft Word

Excel

Outlook

Job description

Army Navy Country Club in Arlington, VA seeks a Restaurant Chef to support the Executive Chef and manage the culinary team for two upscale outlets in the clubhouse. The ideal candidate is a motivated leader who loves food and service, cultivates a positive culture, and drives excellence in a busy private club setting.

You will lead the grill kitchen brigade and stewarding staff, expedite service, write prep lists and menus, maintain health and cleanliness standards, and train culinarians toward