Silver Spring Chef de Cuisine

Silver Spring Chef de Cuisine Silver Branch Brewing Company Silver Spring, MD Job Details $70,000 - $75,000 a year 14 hours ago Qualifications Cost management Menu design Hospitality Growing experience Spanish Community engagement Microsoft Excel Food safety management Quality assurance within food and beverage industry Operations management Sales ServSafe Budget control Food Safety Manager Certification Staff scheduling Cooking Production inventory management English Managing hospitality teams Improving operational efficiency Administrative experience Team development Hiring Kitchen cost control Continuous improvement Financial control management Kitchen staff training Mentoring Recruiting Cleaning Logistics inventory management Materials management in food and beverage Knife skills Food ordering ServSafe Food Manager Certification Productivity software Kitchen staff scheduling Senior level Training Leadership Delegation Team motivation (leadership skill) Staffing management Kitchen equipment maintenance Kitchen organization Staff development Full Job Description 8401 Colesville Rd #150 , Silver Spring , MD 20910

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$70000 - $75000 Silver Branch is synonymous with Gemütlichkeit —a spirit of warmth, camaraderie, and genuine hospitality that creates a welcoming, elevated taproom experience. Our cuisine plays a central role in bringing that experience to life, and we're seeking a Chef de Cuisine with a "can do" attitude to partner with the Executive Chef in pairing juicy, crave-worthy burgers and elevated pub fare with our award-winning beer. Chef de Cuisine Job Description As Chef de Cuisine at Silver Branch Lagerhaus & Biergarten, you are the driving force behind our culinary program—responsible for setting the vision, maintaining exceptional standards, and leading a high-performing kitchen team. This is a leadership role for a chef who is as passionate about developing people and systems as they are about delivering outstanding food. You will oversee all aspects of kitchen operations, from menu development and execution to cost control, systems, and team performance. In partnership with the Executive Chef, General Manager and Executive Leadership Team, you'll shape a menu that reflects creativity, consistency, and broad guest appeal while staying true to the Silver Branch brand. Day to day, you'll ensure every plate leaving the kitchen meets our standards for quality, presentation, and timeliness. You'll build and refine systems that support efficiency and scalability as the business grows, all while maintaining a clean, organized, and food-safe environment. A key part of your role is leadership development. You will train and mentor Sous Chefs and kitchen staff, creating a culture rooted in accountability, collaboration, and continuous improvement. Through clear communication and strong operational discipline, you'll empower your team to perform at a high level and take pride in their work. You'll also take ownership of the financial health of the kitchen—managing food and labor costs, optimizing inventory, and identifying opportunities to improve margins without sacrificing quality or guest experience. This role is ideal for a strategic, hands-on leader who thrives in a fast-paced environment and is motivated to build something exceptional. As Chef de Cuisine, you set the tone for the kitchen and play a critical role in establishing Silver Branch as a premier brewery and dining destination. Key Responsibilities Lead and oversee all kitchen operations, prioritizing and delegating tasks based on business volume to ensure consistent execution and company standards Set the tone for daily service by managing opening procedures, line execution, and expediting during peak periods Ensure proper operation, cleanliness, and maintenance of all kitchen equipment; promptly communicate repair and maintenance needs Maintain accurate daily reporting and documentation, including temperature logs, receiving logs, and performance tracking Drive menu execution and innovation, including developing new dishes, refining recipes, and enhancing offerings for private events and catering programs Oversee inventory management, ordering, and storage of all products to ensure quality, organization, and cost control Establish and uphold high standards for cleanliness, food safety, and organization across the entire kitchen team Recruit, train, mentor, and develop Sous Chefs and kitchen staff to build a strong, accountable, and high-performing team Manage labor costs through strategic scheduling and staffing, improving efficiency while supporting business needs Collaborate with leadership to grow food sales, including expanding catering and private event offerings Represent Silver Branch at off-site events, brewery dinners, and community engagements as needed Knowledge, Skills & Qualifications Proven leadership experience in a fast-paced, high-volume professional kitchen (Chef de Cuisine or Sous Chef experience preferred) Strong operational knowledge of kitchen systems, food cost control, inventory management, and labor optimization Experience with administrative functions including scheduling, ordering, and inventory management Proficiency with Microsoft Office (Excel, Word); familiarity with systems such as MarginEdge, GoTab, and 7Shifts is a plus Extensive culinary experience, including strong knowledge of cooking techniques, dough preparation, sauce making, and high-quality food execution Demonstrated ability to lead, motivate, and develop teams in a collaborative and accountable environment Adaptability and comfort working in evolving systems; experience in growing or scaling kitchen operations is a plus Strong knife skills and mastery of fundamental and scratch cooking techniques Commitment to continuous learning and professional development; culinary certifications or ongoing education are a plus Current ServSafe Manager Certification (or ability to obtain within 30 days of hire) Fluency in English required, bi-lingual in Spanish preferred Passion for burger development is highly valued Physical Requirements Ability to lift and carry at least 50 lbs regularly and up to 100 lbs occasionally Capable of standing and working on your feet for extended periods in a fast-paced kitchen environment Ability to bend, kneel, stoop, reach, and squat frequently while managing kitchen operations and supporting service Able to push, pull, and move equipment, inventory, and supplies as needed Comfortable working in a range of conditions, including cold storage (~30°F), high-heat kitchen environments (100°F+), and elevated noise levels Tolerance for exposure to fumes, odors, smoke, and other typical kitchen conditions Availability to work a minimum of 45 hours per week, with flexibility to work extended hours as needed Willingness to work nights, weekends, and special events Ability to maintain stamina, focus, and efficiency during long shifts and high-volume service periods