As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Executive Chef is responsible for the overall kitchen execution in a fast paced, high volume environment.

Scope of Responsibilities (included but not limited to):

• Runs production and service according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed
• Follows company safety and sanitation policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate
• Implementation of seasonal menu changes

Working Conditions / Essential Functions:

• Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays.
• Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time.
• Able to grasp, reach overhead, push, lift and carry up to 50 pounds.

Position Requirements:

• Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training
• Proven passion for culinary excellence and exceeding guest expectations.
• Knowledge and proficiency of systems, methods and processes that contribute to great execution.
• Excellent verbal and written communication skills with the ability to communicate professionally and effectively.
• Highly organized with strong attention to detail.
• High School education or equivalent

Preferred Skills:

• Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or
• Proficient in Microsoft Office including Word, Excel, Outlook
• Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred)
• ServSafe Certification, Allergens Certification and ChokeSaver Certification

Our Benefits and Perks:

• Competitive pay (typically $71k-$82k, depending on experience)
• 401(k) (with a vesting match)
• Parking benefit when in position
• Free EAP employee assistance programs
• Flexible schedule with no late nights
• Health, dental and vision insurance
• Internal English and Spanish classes
• hands on training and classroom training
• Free meals and drinks
• Exciting potential for growth

Please note that our Annapolis Café will be opening in October 2024. Any training that will take place prior to October will occur at another one of our DC-area cafes