Chef de Cuisine

5 years

*Candidates outside of the DMV area MUST be open to relocation*

About Corner Table

From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion!

About The Smith

The Smith is an extremely popular casual neighborhood brasserie in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-dont-want-to-cook-tonight night.

The Position: Chef de Cuisine
*Candidates outside of the DMV area MUST be open to relocation*

• Direct and maintain Corner Table Restaurants culinary vision
• Oversee and direct all kitchen teams.
• Uphold the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests.
• Make all final hiring decisions for the back of house.
• Ensure consistent execution of company policies.
• Manage labor and kitchen waste.
• Train values and maintain the integrity of the culture.

What Makes You Great:

• You have 5+ years working as an Executive Chef in high volume, full service restaurants
• You understand that your team's success is your success. Therefore, you have a proven track record of nurturing and developing high-performing teams of at least 3 managers, and 40 hourly kitchen team.
• You exemplify the highest standards of honesty and integrity.
• You are highly confident in your abilities and are detail-oriented.
• You are a team player and have excellent communication skills.
• You genuinely get joy out of making people happy and are able to have fun while working.

• You have a love and passion for the hospitality industry.

What Makes Us Great:

• Competitive salary
• Bonus opportunity
• Comprehensive benefits plan, including medical, dental, vision and life insurance
• 401K plan with company match
• Employee Assistance Program
• Gym Discounts
• Commuter benefits
• Bring a friend to work bonus
• Generous paid time off
• A great environment to work in surrounded by talented, hardworking, passionate, and fun people.

The base pay for this position is a salary range of $110,000-120,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Location

The position is based in Washington, DC

Statement of Diversity

At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves.

Corner Table Restaurants is an Equal Opportunity Employer

Compensation: Salary ($110,000.00 - $120,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

Direct and Maintain Culinary Vision

Leadership

Oversee and Direct Kitchen Teams

Team Development

Uphold Standards of Food Safety and Sanitation

High volume kitchen management

Make Hiring Decisions for Back of House

Attention to Detail

Manage Labor and Kitchen Waste

Collaboration

Train and Maintain Company Culture

Problem Solving

High Standards of Honesty and Integrity

Creativity in Menu Development

Detail Oriented

Work Ethic

Time Management

Team Player

Adaptability

Excellent Communication Skills

Customer Service Orientation

5+ Years Experience as Executive Sous Chef in High Volume Restaurants

Positive Attitude

Conflict Resolution

Mentoring

Cultural Awareness

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