Executive Chef - Aventino's Italian Restaurant - Dulles International Airport Sign-On Bonus Eligible

Concessions International•Dulles, VA

1d•Onsite

About The Position

Aventino's Italian Restaurant at Dulles International Airport is seeking an experienced Executive Chef. This role involves overseeing all Back of House (BOH) operations, including purchasing, inventory control, and cost management. The Executive Chef will be responsible for motivating and developing the culinary team, creating seasonal menu updates, and managing vendor relationships to ensure high-quality products. Additionally, the role requires developing culinary programming to drive sales and achieve financial goals, working various shifts, and meeting physical demands such as frequent movement and lifting up to 50 pounds.

Requirements

A minimum of 5 years of progressive Chef experience leading chef-driven, high-volume, full-service restaurants, or 2 years of Executive Chef experience
Strong financial acumen with the proven ability to oversee cost control, labor management, and bottom-line profitability
Ability to lead and develop teams
Understand and uphold proven BOH systems
A self-starting, positive leadership mentality
Knowledge of a food/beverage-based business model
Ability to analyze P&L and sales reports and take appropriate action
Ability to select, train, and motivate associates
Exceptional interpersonal skills
Ability to read, write, and comprehend instructions; create correspondence and memos
Ability to effectively communicate information individually and in group situations to customers, co-workers, and staff
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
Ability to apply reasonable understanding in carrying out instructions in written, oral, or diagram form
Must be able to communicate in verbal and written forms, and visually navigate through the unit
Use hands for lifting and carrying (0-30lbs.), including frequent reaching, grasping, pushing, and pulling; and stooping and bending

Responsibilities

Oversee, monitor, and ensure effective BOH operations, including enforcement of consistent purchasing standards and tracking inventory to control food costs
Motivate, mentor, and drive results across a diverse culinary workforce while upholding the APHG culture expectations
Research, develop, and execute seasonal menu updates
Develop and maintain vendor relationships to ensure product consistency and quality
Develop and utilize culinary programming to drive sales and grow business with regard to financial goals
Work a variety of days and shifts (including early mornings, late nights, and weekends)
Frequently move and/or lift up to 50 pounds