Award winning and locally loved Hank's Oyster Bar is seeking an experienced Chef de Cuisine for our flagship Hank’s Oyster Bar location in Dupont Circle, Washington, DC. The ideal candidate has at least 3 year of experience in a culinary supervisory role, in a fast-paced, and high volume, restaruant.
The ideal candidate for this position must feel comfortable working within an established concept, while possessing the creativity to excite our guests with dishes that express their passion. The Chef de Cuisine will have a strong knowledge of food & beverage, will be creative and outgoing, will possess a solid knowledge of food and beverage service, and will possess an ability to train and inspire our team. This person will join the rest of our management team in leading our staff on a day to day basis. This person will have an attention to detail of food quality, presentation, and preparation, with a passion for food and hospitality.

Job Overview:

The Chef de Cuisine works with the property team to communicate, drive, and measure productivity, and effectiveness in achieving the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster Bar Dupont Circle, while adhering to all company guidelines and policies. 

Specifics: 

• Responsible for the hiring, onboarding, and training of all kichen employees
• Validates completion all new hire paperwork
• Directly responsible for properly training all new cooks and shuckers
• Ensures all hourly staff training is completed 
• Completes annual reviews for all cooks and shuckers
• Monitors, manages, and tracks all costs and purchases 
• Prepares weekly schedules for chefs and cooks in 7 Shifts
• Leads monthly physical inventories, recording details into Craftable
• Participates in weekly and monthly P&L meetings
• Approves all BOH purchases 
• Reviews (for cost & accuracy) & submits all invoices to Margin Edge daily
• Handles all matters of discipline for BOH employees, in accordance with JLRG policies and standards as outlined in the Employee Handbook
• Ensures menu items are being executed to spec and JLRG standards
• Works with Corporate Chef on seasonal, special, and holiday menus
• Ensures flawless execution of private events in conjunction with FOH team 
• Performs Daily line checks to drive consistency and adherence to core recipes 
• Participate and represent JLRG and Hank’s in community projects and events
• Expedites during service
• Participate in pre-shift meetings: specials, 86’d items, and/or menu changes
• Participate in weekly operations and managers meetings
• Communicate daily and thoroughly using daily logs
• Schedules and tracks the repair and maintenance of all equipment