Primrose, a French inspired bistro in Brookland, is looking for a new Chef de Cuisine. We provide a warm and inviting atmosphere, creating a place where our guests feel at ease. Our food is rooted in French classic & techniques but engages with ingredients and dishes from around the world.
We are looking for a Chef de Cuisine that is quietly confident, approachable, calm under pressure, authentic, understands the concept of ownership of your work, and always looking to go above and beyond. Someone that knows the city and in their free time loves to explore and try new places. We love to talk before service as a team, getting to know each other over family meal.
The ideal candidate has attention to detail, focus, and strong kitchen management experience. This role requires dedication, passion, creativity, and the ability to persevere through challenging services while constantly striving to maintain the standards of Primrose and meeting our guests expectations.
As a leader of our in-house management team, the Chef de Cuisine (CDC) is expected to create and maintain a caring and supportive environment at Primrose, while pushing our team to achieve greatness daily. In conjunction with the Executive Chef, the CDC is responsible for overseeing and holding the kitchen accountable, maintaining food cost goals, training staff and upkeeping a high level of quality in the kitchen.
Please have solid references and a history of achievement in the restaurant and hospitality industry. Weekends are required. Ability to speak Spanish is not required but is a plus. Teamwork and leadership are key values of our management.
Other Requirements -
3+ years experience as a sous chef
Knowledge of national and international restaurants/bars of similar standing.
The ability to lead by example, with care and empathy and be confident in their craft.
Excellent organization skills and know how to always be ahead in their work.
Previous restaurant/hospitality management experience with inventory, ordering and P&Ls is a must.
Ability to handle the back office administrative duties including, scheduling, ordering, understanding and controlling costs, POS systems.
Extreme attention to detail and exceptional work ethic - Must be able to manage the entire operations of a kitchen, as well as demonstrate the ability to organize, prioritize, and successfully follow through on multiple tasks. Must have a flexible schedule.
High capacity for relationship building both with our team and with our guests - community matters.
Experience recruiting, hiring and firing to include disciplinary action and record keeping.
Must be familiar with a restaurant’s flow of service from open to close and all the pieces that need to move in order to execute efficiently and at a high level.
Must operate from a place of empathy, humanity and community, with a high level of comfort facilitating, instructing and directing less experienced team members.
Strong leadership, organizational, communication skills and the ability to adapt in a dynamic and fast-paced environment.
Excited to learn, teach and grow.
Responsibilities include -
Plans, organizes, schedules, reviews and evaluates the work of assigned staff.
Executes nightly food service.
Guides kitchen team in staff training and continuing education of staff as directed by Executive Chef and ownership.
Meets with the chefs and kitchen team to ensure the smooth running of all kitchen activities, goals, and operations.
Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
Communicates and explains clearly the expectations and standards of the company.
Audits kitchen space for compliance with health department requirements of food safety and staff hygiene.
Actively participates in the positive relationship between FOH and BOH teams by maintaining a steady stream of communication with the entire leadership team and staff.
Works with Executive Chef and FOH management to resolve guest complaints/queries satisfactorily.
Mentors Sous Chefs with regards to purchasing, receiving, and vendor relations.
Leads Sous Chefs and kitchen staff in inventory, ordering, and stocking of necessary ingredients.
Supervises regular deep cleaning and maintenance of kitchen area and equipment.
Maintains a thorough understanding of the industry and stays abreast of industry trends.
