Restaurant Chef

Army Navy Country Club•Arlington, VA

3d•$0 - $80,000•Onsite

About The Position

The Restaurant Chef assists the Executive Chef in managing the culinary team for two upscale-casual à la carte outlets at Army Navy Country Club. The role leads the grill kitchen brigade and stewarding staff, oversees service and food production, and helps create a positive, respectful team culture where staff are supported and encouraged to grow. The Restaurant Chef also manages the Restaurant Sous Chef and Kitchen Supervisor, empowering them to lead the kitchen in the Restaurant Chef’s absence. This position is based at Army Navy Country Club in Arlington, Virginia. General availability is five days and 45–50 hours per week, Tuesday through Sunday, including mornings, evenings, and major holidays. Compensation is commensurate with experience, with competitive area pay and a benefits package.

Requirements

At least five years of kitchen experience in high-volume restaurants, hotels, or private clubs.
Comprehensive knowledge of cooking principles, knife skills, portion control, and meal service.
Ability to write menus and corresponding recipes that line staff can execute consistently.
Understanding of dietary restrictions, including allergies, cross-contamination, and vegetarian, vegan, and pescatarian requirements.
Strong verbal and written communication skills for interacting with guests, members, and coworkers.
Ability to communicate professionally with the culinary team and other departments.
Basic computer skills, including Microsoft Word, Excel, and Outlook.
Ability to stand for long periods and lift up to 50 pounds.
Availability five days and 45–50 hours per week, Tuesday through Sunday, including mornings, evenings, and major holidays.

Nice To Haves

Management experience at the Sous Chef level or higher is encouraged.
ServSafe certification is a plus.

Responsibilities

Lead and supervise the grill kitchen brigade and stewarding staff.
Expedite lunch, brunch, and dinner services.
Conduct line checks and monitor production to ensure quality and consistency.
Write and delegate prep lists, seasonal menus, daily specials, and private dining events.
Maintain cleanliness and organization in kitchen and storage areas, and ensure equipment is properly maintained.
Ensure strict compliance with Department of Health standards.
Train culinarians at varying experience levels and support their ongoing development.
Manage the Restaurant Sous Chef and Kitchen Supervisor, lead by example, and empower them to oversee the kitchen in the Restaurant Chef’s absence.