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

ppbJob Category /bb: /b Operations /p pbRequisition Number /bb: /b CHEFD /p ul liPosted : September 3, 2026 /li liFull-Time /li liOn-site /li /ul h3Locations /h3 pShowing 1 location /p pDulles, VA 20166, USA /p h3Description /h3 h3POSITION SUMMARY /h3 pThe 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. Chef de Cuisine manages food inventory, estimates par levels, places appropriate orders, and maintains records in accordance with company standards and brand requirements. The Chef de Cuisine also supervises daily back-of-house operations, supports employee relations through coaching and counseling, leads training and development. The position also requires knowledge of menu costing and an understanding of profit and loss statements. /p h3ESSENTAIL DUTIES AND RESPONSIBILITIES /h3 ul libKitchen Leadership: /b Lead, motivate, and manage kitchen staff to ensure smooth and efficient kitchen operations. Foster a positive work environment focused on teamwork, respect, and continuous improvement. Create a high-energy, organized kitchen culture while maintaining composure in high-pressure situations. /li libMenu Planning Development: /b Collaborate with the brand culinary team and Concepts and standards to design and update a seasonal, high-volume menu that delights customers while optimizing kitchen workflow. Ensure all dishes are prepared to the highest standards of taste, quality, and presentation. Manage menu item changes and ensure consistency across all shifts. /li libFood Preparation Execution: /b Oversee the preparation and cooking of all menu items, ensuring high standards of food quality, consistency, and presentation. Supervise the execution of service during peak hours, ensuring efficiency and timely delivery of dishes. Ensure kitchen staff adhere to proper cooking techniques and presentation standards. /li libInventory Ordering Management: /b Manage and conduct food inventory and order supplies as necessary to maintain stock/par levels. Work within budget constraints while ensuring quality and freshness of ingredients. /li libQuality Control Safety: /b Ensure compliance with health and safety regulations, including proper food handling, sanitation, and cleanliness. Maintain rigorous quality control standards for all food preparation, presentation, and safety. Regularly inspect kitchen equipment and tools to ensure they are in good order. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies. Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports. /li libStaff Training Development: /b Train and mentor kitchen staff to improve culinary skills, efficiency, and adherence to operational standards. Provide constructive feedback and encourage professional growth within the kitchen team. Organize regular staff meetings to review performance, address concerns, and implement improvements. /li libCost Control Budgeting: /b Monitor and manage kitchen labor costs, food waste, and overall kitchen 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 accordingly. /li libCustomer Focus: /b Ensure all customer orders are met with promptness, accuracy, and quality. Respond to customer feedback regarding food quality and service, addressing any issues promptly and professionally. /li /ul h3OTHER RESPONSIBILITIES /h3 ul liPractices proper safety techniques in accordance with company and departmental policies and procedures /li liAdheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines. /li liResponsible for reporting employee/customer injuries or accidents and other safety issues to the supervisor. /li /ul h3QUALIFICATIONS /h3 pThe qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position. /p h3Education and Experience /h3 pHigh 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 experience as a Head Chef, Chef de Cuisine, Executive Sous Chef, or similar senior culinary role in a high-volume, fast-paced environment. A culinary degree or equivalent combination of education and experience is preferred. /p h3Qualifications /h3 ul liProven experience as a Head Chef or in a senior kitchen management role, with a background in high-volume, fast-paced environments. /li liStrong leadership skills with the ability to motivate, mentor, and manage a large team. /li liIn-depth knowledge of food preparation, cooking techniques, and kitchen equipment. /li liExceptional organizational skills with the ability to manage multiple priorities and work under pressure. /li liStrong knowledge of health, safety, and sanitation regulations. /li liAbility to develop and execute high-quality menus that align with business objectives. /li liExcellent communication skills to effectively interact with staff, management, and customers. /li liPassion for food, innovation, and delivering excellent dining experiences. /li liCulinary degree or equivalent experience preferred. /li liExperience with inventory control, budgeting, and cost management. /li liFlexibility to work evenings, weekends, and holidays as required. /li /ul h3Knowledge, Skills and Abilities /h3 ul liWorking knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. /li liRequires the ability to read and understand written directions and recipes and to calculate weights and measurements. /li liBasic knowledge and skilled in operation, maintaining and cleaning kitchen equipment. /li liSolid verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required. /li liModerate proficiency in Microsoft Word, Excel and; ability to prepare correspondence, spreadsheets, and/or other documents as required. /li liAbility to handle competing priorities in a fast-paced environment /li liMust be detail oriented and organized. /li liStrong interpersonal, team building and leadership skills; ability to collaborate and work effectively with others /li liM ust be able to obtain ServSafe Food Safety certification. /li liMust have sufficient communication skills to project a positive image and convey basic information to staff. /li liMust be able to learn, understand, and apply safety and sanitation regulations. /li /ul h3PHYSICAL DEMANDS /h3 pThe physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. /p ul liOccasionally required to stoop, kneel, crouch or crawl; taste or smell. /li liFrequently required to stand; walk; sit; talk; hear; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance. /li liRequires the ability to stand for extended periods of time, bend, kneel, and stoop. /li liRequires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. /li liRequires the ability to handle hot material and work in an environment dominated by wide temperature extremes. /li liRequires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material. /li liAble to hear well amongst loud background noise /li /ul h3WORK ENVIRONMENT /h3 pThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. /p ul liRegular, on-site attendance is required /li liWork is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level; however, occasional outdoor activity is required. /li /ul h3Education /h3 pHigh School or better. /p h3Licenses Certifications /h3 pServe Safe Manager /p pEqual Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. /p /p #J-18808-Ljbffr