Chef de Cuisine

Chef de CuisineWater Bar - Arlington More Info1601 Crystal Drive, Arlington, VA Full Time Salary ($100k - $110k) Expires: Jun 6, 2026Required Years of Experience5 yearsJob DetailsAbout Episcope HospitalityEpiscope Hospitality is a rapidly growing hospitality company known for its commitment to creativity, quality, and thoughtful execution. With operations across Chicago, New York, New Jersey, Virginia, Phoenix, and Las Vegas, we offer a collaborative environment that supports learning, professional development, and exposure to industry-leading talent in food, beverage, and design.We are seeking culinary leaders to join our fast-growing teams dedicated to delivering consistent, high-quality food and memorable guest experiences. If you are passionate about food, team development, and operational excellenceand thrive in a high-volume, design-forward restaurant environmentwe would love to talk to you.Summary of PositionWe are seeking a highly motivated, results-driven Chef de Cuisine to lead culinary execution for Water Bar, a restaurant located in Arlington VA, across daily service, private dining, and catered eventsdelivering food that performs at scale without compromising quality.The Chef de Cuisine is responsible for leading all back-of-house operations, culinary execution, and kitchen team development. This role owns food quality, consistency, kitchen systems, and execution of the menu while partnering closely with the General Manager, Bar Manager, and corporate culinary leadership to deliver an exceptional guest experience. The ideal candidate is a hands-on kitchen leader who builds strong teams, protects food quality and safety standards, and drives operational excellence and food cost performance.Key ResponsibilitiesOwn day-to-day back-of-house operations for a la carte service and events, ensuring consistent execution of food quality, presentation, and ticket timesLead and mentor sous chefs and kitchen leadership, building a culture of accountability, professionalism, and growthEnsure all menu items and event menus are executed to spec, including recipes, portioning, cooking methods, and presentation standardsMaintain rigorous standards for food safety, sanitation, cleanliness, and organization across all BOH areasServe as a visible leadership presence on the line during peak service periodsPartner with FOH leadership and Director of Sales to ensure smooth service flow and strong FOH/BOH communicationDrive prep, production, and station readiness across all dayparts and service types.Menu Development & Product StrategyPartner with corporate culinary leadership on menu development, seasonal updates, and promotional offeringsSupport testing, training, and rollout of new menu items to ensure operational feasibility and consistent executionMaintain recipe books, prep guides, and training materials to support consistency and scalabilityProvide feedback on menu performance, execution challenges, and opportunities for simplification or improvementTeam Development & TrainingRecruit, hire, onboard, train, and retain top culinary talentEstablish clear expectations, performance standards, and growth pathways for BOH team membersLead training initiatives to reinforce recipes, techniques, plating standards, food safety, and kitchen systemsConduct regular performance check-ins and provide timely coaching and feedbackFoster a positive, respectful, and high-performance kitchen cultureFinancial & Operational PerformanceOwn food cost performance, waste reduction, and inventory managementEnforce proper receiving, storage, labeling, rotation (FIFO), and par levelsPartner with the General Manager on scheduling, labor efficiency, and BOH productivityAnalyze food cost variances and implement corrective actions to protect marginsEnsure proper equipment use, cleanliness, and preventative maintenance in partnership with operationsSupport ordering, vendor management, and product quality standardsCompliance & SafetyEnsure full compliance with local, state, and federal health, safety, and sanitation regulationsMaintain HACCP standards and ensure accurate logs, temperature checks, and cleaning schedulesUphold all Episcope food safety policies and kitchen standardsQualifications:5+ years of progressive culinary leadership experience in high-volume, full-service restaurants and catering/events environmentsProven track record of leading kitchen teams, executing events, driving food quality, and managing food costStrong understanding of high-volume service flow, large-format execution, and event logisticsExperience with inventory management, ordering systems, and food cost controlsAbility to train and develop cooks across stations and event execution rolesCalm, confident leadership presence under pressurePassion for hospitality, food, and craftComfort working in a fast-paced, entrepreneurial environmentAbility to stand for extended periods and perform physical tasks including lifting, bending, and reachingFlexibility to work a variable schedule, including weekends, holidays, and evenings.Stamina to work 5060 hours per weekPay & BenefitsCompetitive salary based on experienceComprehensive health, dental, and vision insurancePaid time off and flexible schedulingEmployee dining discounts across all Episcope locationsProfessional development opportunities and growth within Episcope HospitalityCompensation DetailsCompensation: Salary ($100,000.00 - $110,000.00)Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining DiscountsRequired SkillsStrong Leadership SkillsTeam BuildingCulinary CreativityEffective CommunicationProblem SolvingTime ManagementAdaptabilityAttention to Detail