Executive Chef-Corsica Reston NRO

Job Description

Description:

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities:

Plan and direct food preparation and culinary activities

Modify menus or create new ones that meet quality standards

Estimate food requirements and food/labor costs

Supervise kitchen staff’s activities

Oversee portion control and quantities of preparation to minimize waste

Arrange for equipment purchases and repairs

Recruit and manage kitchen staff

Rectify arising problems or complaints

Give prepared plates the “final touch”

Perform administrative duties

Comply with nutrition and sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and guests

Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience

Handle volume and stress with aplomb and finesse

Hold the standard of high-quality food above all else

Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big with plate

Skills:

Share the passion for food, wine and the guest experience

Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours

Excellent record of kitchen management

Ability to spot and resolve problems efficiently

Capable of delegating multiple tasks

Communication and leadership skills

Keep up with cooking trends and best practices

Working knowledge of various computer software programs

Working Conditions

Be able to withstand the pressure and strain of working in close quarters

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience:

8-years of experience

High volume restaurant experience is a plusRequirements:

Full-time