Chef de Cuisine

Lucky Danger isn't your typical American Chinese restaurant—it's an evolution. We describe it as 'American-Chinese by a Chinese-American,' a concept that takes the nostalgic flavors we all grew up with and elevates them through the lens of classic culinary technique and high-quality ingredients. It's fast, it's intense, and it's deeply rooted in the idea that this specific cuisine deserves the same level of respect and care as every other cuisine. We're part of Tim Ma Hospitality, which means we value systems and precision just as much as we value flavor. At Lucky Danger, we work hard, move fast, and take immense pride in being the neighborhood's go-to spot. We're looking for people who want to master a unique craft and grow with a brand that is redefining what modern American-Chinese food looks like. The Role The Chef de Cuisine is the 'Daily Heartbeat' of the kitchen. You are the creative and operational lead of your specific unit, responsible for the daily execution of the Executive Chef's vision. You are a hands-on leader who spends the majority of your time on the line, coaching cooks and ensuring that every plate leaving the kitchen is a testament to our standards of hospitality and quality.

What You'll Own Daily Kitchen Ops :

Oversee all BOH dayparts; lead the morning prep teams and manage the 'Pass' during high-volume service to ensure seamless FOH/BOH communication.

Menu Implementation :

Execute seasonal menu changes and daily specials; lead staff tastings to ensure the FOH team understands the story and technique behind every dish.

Inventory & COGS :

Conduct weekly inventory counts; manage daily ordering and spoilage logs to ensure the kitchen meets its financial goals without compromising quality.

Culture & Training :

'Certify' all line cooks on their stations; foster a kitchen culture rooted in mutual respect, technical growth, and professional mentorship.

Safety & Sanitation :

Maintain a 'Grade A' kitchen at all times; oversee daily, weekly, and monthly deep-cleaning schedules and equipment maintenance. Who You Are 4+ years in high-volume kitchens with at least 2 years in a management role. Technically proficient in diverse cuisines and cooking methods (from precision plating to high-heat sear). A mentor at heart who takes pride in the professional development and promotion of junior staff. Calm, decisive, and highly organized under the pressure of a DC dinner rush. What We Offer Competitive salary commensurate with experience. Comprehensive Health, Dental, and Vision benefits. Dining privileges at Any Day Now, Lucky Danger, Sushi Sato. Professional development and a clear path to Executive Chef within the group.