Executive Chef

Washington, DC, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $80,700.00 - $111,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee assistance program

Job Description

City Tap 1250 DC, LLC is a well-established full-service restaurant located in Washington, DC. Known for its vibrant atmosphere, excellent service, and a diverse menu offering a unique blend of traditional and contemporary dishes, City Tap prides itself on delivering an exceptional dining experience to its guests. As a prominent player in the local hospitality industry, City Tap focuses on quality, customer satisfaction, and innovative culinary practices. The restaurant’s commitment to excellence has made it a popular destination for both locals and visitors seeking a memorable meal in a welcoming environment.

The role of Kitchen Supervisor at Cit... Show More

Job Requirements

Minimum of two years related experience in a full-service restaurant
Must have or obtain City and State Food Safety Certificates prior to hire
Ability to read and interpret safety rules, operating instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees
Must be able to perform physical demands of the job with or without reasonable accommodations
Willingness to attend required trainings and meetings
Ability to work within approved budgets
Must follow all organizational policies and procedures
Consistent attendance and punctuality

Job Qualifications

Minimum of two years experience in a full-service restaurant
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees
Demonstrated analytical skills for workflow design
Strong continuous learning mindset
Up-to-date job knowledge and effective use of technology
Attention to detail in design
Effective problem-solving skills
Customer service orientation
Strong communication skills
Ability to contribute to team spirit and support group commitments
Experience in performance coaching and team leadership
Ability to delegate work and set expectations
Demonstrated leadership and people management skills
Commitment to quality management
Business acumen and knowledge of market competition
Recruitment and staffing experience
Cost consciousness
Strong ethics
Ability to follow organizational policies and procedures
Professional personal appearance
Dependability and punctuality
Planning and organizing skills
Safety and security awareness

Job Duties

Plan or participate in planning menus and utilization of food surpluses and leftovers
Estimate food consumption and purchase or requisition foodstuffs and kitchen supplies
Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
Direct food apportionment policy to control costs
Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production
Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Test cooked foods by tasting and smelling them
Devise special dishes and develop recipes
Familiarize newly hired chefs and cooks with practices of kitchen and oversee training of cook apprentices
Establish and enforce nutrition and sanitation standards for the restaurant
Achieve budget goals for weekly food and labor costs as directed from corporate office
Attend required trainings and meetings
Deliver exceptional experience through outstanding hospitality and food service to guests

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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