Chef De Cuisine/Restaurant Chef - Aventino's Italian Restaurant - Dulles International Airport

Position Summary

The Chef de Cuisine oversees kitchen operations, including food preparation, inventory control, staff training, cleanliness, and safety standards. This role is ideal for a culinary leader who thrives in a fast‑paced environment and is committed to delivering exceptional dining experiences. The Chef de Cuisine manages food inventory, estimates par levels, places appropriate orders, and maintains records in accordance with company standards and brand requirements. The position also requires knowledge of menu costing and an understanding of profit and loss statements.

Essential Duties and Responsibilities

• Kitchen Leadership: Lead, motivate, and manage kitchen staff to ensure smooth and efficient operations; foster a positive work environment focused on teamwork, respect, and continuous improvement; maintain composure in high‑pressure situations.
• Menu Planning & Development: Collaborate with the brand culinary team and concepts to design and update a seasonal, high‑volume menu; ensure dishes meet the highest standards of taste, quality, and presentation; manage menu item changes and maintain consistency across shifts.
• Food Preparation & Execution: Oversee preparation and cooking of all menu items, ensuring high standards of quality, consistency, and presentation; supervise service execution during peak hours for efficiency and timely delivery; ensure staff adhere to proper cooking techniques and presentation standards.
• Inventory & Ordering Management: Conduct food inventory and order supplies to maintain stock/par levels; work within budget constraints while ensuring quality and freshness of ingredients.
• Quality Control & Safety: Ensure compliance with health and safety regulations, proper food handling, sanitation, and cleanliness; maintain rigorous quality control for all food preparation, presentation, and safety; regularly inspect kitchen equipment and tools; monitor temperature logs and other daily records.
• Staff Training & Development: Train and mentor kitchen staff to improve culinary skills, efficiency, and adherence to standards; provide constructive feedback and encourage professional growth; organize regular staff meetings to review performance, address concerns, and implement improvements.
• Cost Control & Budgeting: Monitor and manage kitchen labor costs, food waste, and overall expenses; ensure the team works efficiently to meet budget goals while maintaining exceptional quality; analyze sales data to anticipate busy periods and adjust staffing levels.
• Customer Focus: Ensure all customer orders are met with promptness, accuracy, and quality; respond to customer feedback regarding food quality and service, addressing issues promptly and professionally.
• Other Responsibilities: Practice proper safety techniques in accordance with company policies; adhere to applicable regulatory requirements and departmental guidelines; report employee/customer injuries, accidents, and other safety issues to the supervisor.

Qualifications

Education and Experience: High school diploma or equivalent required; completion of a technical, culinary arts, or food service management program preferred. Requires 5–7 years of demonstrated leadership experience in kitchen or food service management, including roles such as Head Chef, Chef de Cuisine, Executive Sous Chef, or similar senior culinary position in a high‑volume, fast‑paced environment. A culinary degree or equivalent combination of education and experience is preferred.

Core Qualifications:

• Proven experience in a senior kitchen management role with high‑volume, fast‑paced environments.
• Strong leadership skills to motivate, mentor, and manage a large team.
• In‑depth knowledge of food preparation, cooking techniques, and kitchen equipment.
• Exceptional organizational ability to manage multiple priorities under pressure.
• Strong knowledge of health, safety, and sanitation regulations.
• Ability to develop and execute high‑quality menus aligned with business objectives.
• Excellent communication skills for interaction with staff, management, and customers.
• Passion for food, innovation, and delivering excellent dining experiences.
• Experience with inventory control, budgeting, and cost management.
• Flexibility to work evenings, weekends, and holidays as required.
• Must be able to obtain ServSafe Food Safety certification.

Knowledge, Skills, and Abilities

• Working knowledge of large‑quantity food preparation methods, record keeping, food safety, kitchen sanitation, and guest service.
• Ability to read and understand written directions and recipes, and to calculate weights and measurements.
• Basic proficiency in operating, maintaining, and cleaning kitchen equipment.
• Solid verbal and written communication skills for effective interaction with employees, customers, vendors, and others.
• Moderate proficiency in Microsoft Word and Excel; ability to prepare correspondence, spreadsheets, and related documents.
• Ability to handle competing priorities in a fast‑paced environment; detail‑oriented and organized.
• Strong interpersonal, team‑building, and leadership skills; ability to collaborate effectively.
• Capability to learn, understand, and apply safety and sanitation regulations.

Physical Demands

The role requires frequent standing, walking, and climbing stairs; occasional stooping, kneeling, crouching, or crawling; and the ability to lift light to medium loads (under 25 lb) regularly and heavy objects up to 50 lb occasionally. Employees must handle hot materials, work in temperature extremes, and maintain hand coordination for kitchen utensils and equipment. The position also demands the ability to hear well amidst loud background noise.

Work Environment

Work is primarily performed in a climate‑controlled restaurant, office, or airport facility with moderate noise levels, though occasional outdoor activity may be required. Regular, on‑site attendance is required.