Chef Manager

We are seeking a Chef/Manager to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. You must be able to successfully navigate a government required background check as required by the government. Punctuality and reliability are essential, a reliable means of transportation required.

The Chef/Manager will oversee the foodservice operation at The Defense Health Agency HQ (Pentagon/Mark Center/Reston/All future stores) according to policies and procedures, and federal/state requirements. You will provide leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met. You will maintain records of food, supplies personnel, and equipment.

Responsibilities:

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests
• Help in the preparation and design of all daily food menus
• Planning and directing food preparation as necessary
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Supervise, coordinate and evaluate work of all food service employees in preparing and serving food, and cleaning facilities and utensils, and assisting customers in a friendly manner.

• Manage costs by tracking purchasing and forecasting.

• Respond to customer preferences and industry trends to plan menus that encourage participation in the food service operation.

• Maintain required records including inventory, income/expense, and personnel records, employee records, budgeting, and forecasting.

• Ensure that established sanitation and safety standards are maintained in the front of the house.

• Oversee the preparation and serving of food.

• Proper cash handling practices to ensure accurate deposits

• Assist with catering orders and direction

• Lead staff to succeed through motivation and training

• Hire and train hospitality departments to ensure quality service and production

• Assist in daily operations as needed to provide excellent customer service

• Observe what products are being consumed and what aren’t to keep the product mix in line with company goals.

• Follow the direction of superiors as directed on a daily bases

Qualifications:

• 3-5 years previous experience in culinary arts and Back of House operations
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities
• Ability to thrive in a fast-paced environment

BS degree in Culinary Science, related certificate or commiserate work experience would be preferred but not required. Bilingual preferred, but required.