Head Chef/Chef de Cuisine

Chef de Cuisine We are seeking an experienced Chef de Cuisine to lead all back-of-house operations. This role is responsible for executing the culinary program while maintaining strict control of labor, food cost, inventory systems, and team development. The Chef de Cuisine is accountable for daily kitchen execution and overall BOH performance, ensuring alignment with the restaurant's standards. Key Responsibilities BOH Operations & Leadership Oversee all back-of-house operations, ensuring consistent execution of service standards Maintain structured and reliable opening and closing procedures Lead daily kitchen execution with a focus on efficiency, consistency, and quality Maintain a clean, organized, and inspection-ready kitchen environment at all times Labor Management Develop and manage weekly BOH schedules Monitor labor performance and adjust staffing as needed Maintain labor costs within established targets Review and approve overtime Hiring, Training & Retention Lead hiring and onboarding of BOH team members Ensure all new hires are trained within defined onboarding timelines Develop training programs to support consistency and skill development Maintain a team through clear expectations and accountability Food Cost & Financial Performance Monitor and manage food cost to meet established financial targets Review weekly food cost reports and address variances Enforce portion control, recipe adherence, and yield standards across all stations Identify opportunities to reduce waste and improve operational efficiency Inventory & Purchasing Oversee weekly inventory counts and ensure accuracy of all records. Maintain proper storage organization, FIFO systems, and labeling standards Manage ordering schedules Vendor Management Manage relationships with food suppliers and vendors Address pricing changes and sourcing opportunities in collaboration with ownership Food Safety & Compliance Ensure full compliance with all health department regulations and internal food safety standards Train staff on safe food handling Maintain readiness for health inspections Training & Team Development Train and develop BOH staff to meet defined station standards and expectations Conduct regular performance feedback and coaching sessions Support internal growth and development of future kitchen leadership Promote consistency, accountability, and professionalism within the team Cleanliness & Maintenance Maintain cleanliness standards across all kitchen areas, including storage, prep, and service spaces Implement and oversee structured deep-cleaning schedules Identify maintenance issues and ensure timely resolution Maintain a safe and organized working environment Qualifications Prior experience as a Sous Chef or Chef de Cuisine in a high-volume kitchen Strong understanding of food cost control, labor management, and BOH systems Strong organizational skills and attention to detail Base Compensation $30

• $35 per hour, commensurate with experience, knowledge of cuisine, and leadership capability

Schedule:

40-45 hours per week, 7-8 Hours/Day Mon-Friday, 3-5 Hours Saturday, Off Sunday Additional Benefits Monthly performance-based incentive opportunities Opportunity for menu input and operational collaboration Advancement pathways within growing business

Pay:

$30.00

• $35.

00 per hour

Benefits:

Food provided Paid time off

Work Location:

In person Head Chef/Chef de Cuisine 3 River Lane, Sperryville, VA 22740 $30

• $35 an hour
• Full-time $30
• $35 an hour
• Full-time Chef de Cuisine We are seeking an experienced Chef de Cuisine to lead all back-of-house operations.

This role is responsible for executing the culinary program while maintaining strict control of labor, food cost, inventory systems, and team development. The Chef de Cuisine is accountable for daily kitchen execution and overall BOH performance, ensuring alignment with the restaurant's standards. Key Responsibilities BOH Operations & Leadership Oversee all back-of-house operations, ensuring consistent execution of service standards Maintain structured and reliable opening and closing procedures Lead daily kitchen execution with a focus on efficiency, consistency, and quality Maintain a clean, organized, and inspection-ready kitchen environment at all times Labor Management Develop and manage weekly BOH schedules Monitor labor performance and adjust staffing as needed Maintain labor costs within established targets Review and approve overtime Hiring, Training & Retention Lead hiring and onboarding of BOH team members Ensure all new hires are trained within defined onboarding timelines Develop training programs to support consistency and skill development Maintain a team through clear expectations and accountability Food Cost & Financial Performance Monitor and manage food cost to meet established financial targets Review weekly food cost reports and address variances Enforce portion control, recipe adherence, and yield standards across all stations Identify opportunities to reduce waste and improve operational efficiency Inventory & Purchasing Oversee weekly inventory counts and ensure accuracy of all records. Maintain proper storage organization, FIFO systems, and labeling standards Manage ordering schedules Vendor Management Manage relationships with food suppliers and vendors Address pricing changes and sourcing opportunities in collaboration with ownership Food Safety & Compliance Ensure full compliance with all health department regulations and internal food safety standards Train staff on safe food handling Maintain readiness for health inspections Training & Team Development Train and develop BOH staff to meet defined station standards and expectations Conduct regular performance feedback and coaching sessions Support internal growth and development of future kitchen leadership Promote consistency, accountability, and professionalism within the team Cleanliness & Maintenance Maintain cleanliness standards across all kitchen areas, including storage, prep, and service spaces Implement and oversee structured deep-cleaning schedules Identify maintenance issues and ensure timely resolution Maintain a safe and organized working environment Qualifications Prior experience as a Sous Chef or Chef de Cuisine in a high-volume kitchen Strong understanding of food cost control, labor management, and BOH systems Strong organizational skills and attention to detail Base Compensation $30

• $35 per hour, commensurate with experience, knowledge of cuisine, and leadership capability

Schedule:

40-45 hours per week, 7-8 Hours/Day Mon-Friday, 3-5 Hours Saturday, Off Sunday Additional Benefits Monthly performance-based incentive opportunities Opportunity for menu input and operational collaboration Advancement pathways within growing business

Pay:

$30.00

• $35.

00 per hour

Benefits:

Food provided Paid time off

Work Location:

In person