Executive Chef / Kitchen Manager

We are looking for the perfect Executive Chef to lead our new hip concept in Northern Virginia. The ideal candidate will have the right mix of corporate/independent experience along with the ability to think on their feet and has a creative approach to leading, managing, and inspiring cooking teams.

You will be responsible for providing alignment with the Company's vision, objectives, and desired results as well as maintaining high-level standards of our national brand, organizing, hiring, training, ordering/receiving, problem-solving, and leadership necessary to achieve stated objectives for the culinary team in terms of food quality, speed, presentation, costs, labor-control, employee retention, cleanliness, guest service and satisfaction, food quality, product rotation, and sanitation.

Requirements:

-Minimum 5+years experience as a chef, sous-chef, kitchen manager and a history of increased responsibility in upscale-casual to fine dining style concepts.

-Bachelor's/Culinary degree in Hospitality, Management, or Business preferred.

-Must have a passion for this industry and bring positive energy to work everyday, lead by example, and have a sense of urgency.

-Servsafe Food Safety & Sanitation Certification are required (or similar) as well as local VA certificate.

-Be able to communicate and understand the predominant language(s) of the restaurant's trading area.

-Be able to work in a standing position for long periods of time (up to 8 hours).

-Be able to reach, bend, stoop, and climb stairs and lift up to 50 pounds.

-Must have the stamina to work 50 to 60 hours per week.