Head Chef

Adecco Permanent Recruitment is currently working alongside its client in Washington DC in search of the role of Head Chef. Your primary focus will be the primary’s Washington, DC residence. Working in close collaboration with the executive office and other business partners, you’ll be responsible for meal preparation for owner, extended family and guests. You will manage both the Washington DC and South Florida kitchen operations, culinary programs, maintaining food preferences/dietary restrictions and other associated tasks. You must be able to work independently as well as integrate cohesively as an interdependent team member of the Washington DC executive office. In addition to routine regional travel, you will be available for out-of-state travel to other owner’s residences in the US, and, at times, internationally.

About you:

Bachelor's degree in related field, or an equivalent combination of education and experience.

8 years of culinary experience, preferably in a commercial kitchen, private estates and/or maritime yachts.

Self-starting team leader with experience managing a kitchen

Hospitality mindset, responsible for crafting and executing the highest standards of meal and beverage table service for family and guests.

Experience creating and preparing meals/foods/snacks that cover a broad spectrum of individual taste for 1-20 people. (Occasionally provides consult/advisory on large gatherings)

Ensures service is consistent and aligned with family and guest preferences.

Demonstrates a broad knowledge of cooking styles/cuisines with a comprehensive understanding of wine and food pairing.

Applies a variety of culinary concepts, practices, and procedures, and relies on extensive experience and judgment to plan and produce food.

Possesses excellent presentation and hospitality skills that can be adapted to the appropriate level for the occasion.

Adheres to all food safety and health regulations while maintaining the highest standards of sanitation, cleanliness, storage and safety throughout all kitchens.

Accountable for supervising and training temporary culinary support personnel.

Responsible for adhering to guidelines and overseeing the procuring all food items.

Networks locally, regionally, and nationally to develop and maintain a roster of reliable purveyors for seasonal, fresh and quality food items.

Develops and maintains appropriate stock rotation (perishable and nonperishable).

Strategically plans and partners with estate staff, caterers, restaurants, and other culinary related third-party vendors for special events, parties, holiday meals, luncheons and family gatherings.

Ability to oversee and direct culinary support staff member in all areas and responsibilities. Also oversee the work of contract staff and/or vendors.

Effectively communicates regular, accurate and timely information flow between the culinary team, estate staff, and other business partners.

Collaborates extensively with internal and external subject matter experts to achieve desired outcomes based on evolving preferences and requests.

Ability to perform administrative tasks and follow defined business guidelines, practices and SOPs in a timely and accurate manner.

Adheres to all budgetary planning and financial reporting and is exemplary steward of financial resources.

Partners with the estate teams to maintain and update custom tailored local restaurant guides and other culinary attraction presentation materials.

Develops and manages a budget for culinary services.

Experience working in a UHNW private family residence is desirable