Chef De Cuisine | Washington DC

2 weeks ago

Washington, United States One Haus Full time $110,000 - $120,000
Job DescriptionJob Description

SUMMARY: The Chef de Cuisine (CDC) is responsible for overseeing all kitchen operations and managing the back-of-house (BOH) staff within the venue. Collaborating closely with the General Manager, the CDC ensures the overall success of the food and beverage (F&B) operations. They lead the BOH team and maintain high standards of food quality, consistency, inventory management, and cost control. The CDC actively contributes to the dining experience, ensuring it is consistent and memorable.



KEY DUTIES AND RESPONSIBILITIES:


Food Management:

  • Maintain food quality and consistency, focusing on presentation and taste through pre-service checks and audits.
  • Supervise food service to ensure standards are met, train staff on proper execution, and collaborate on menu development.
  • Handle procurement, manage inventory, and ensure compliance with company-approved suppliers.
  • Maintain up-to-date food bibles, ensuring accessibility for staff and enforcing FIFO procedures.


People Management:

  • Attend management meetings to discuss KPIs, including labor, cost of goods sold (COGS), cleanliness, health, safety, and more.
  • Communicate updates to BOH staff and manage recruitment, training, and professional development.
  • Conduct staff performance reviews, ensure positive work environments, and uphold discipline practices.


Kitchen Management:

  • Ensure cleanliness and food safety compliance, manage third-party relationships (e.g., waste management), and maintain kitchen equipment.
  • Conduct daily walk-throughs, manage preventative maintenance, and oversee opening/closing duties.


KPI & Systems Management:

  • Conduct bi-monthly inventory and maintain up-to-date records in the inventory management system.
  • Monitor food COGS and labor costs, ensuring they meet company targets.
  • Collaborate with the GM on financial reporting, including P&L reviews, and attend weekly meetings to address operational performance and guest feedback.


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