We're looking for our Corporate Chef of Chef Geoff’s Restaurant Group!
Benefits
- Medical, Dental, Vision, Life, and Short/Long Term Disability
- 401k with a generous match
- Achievable and generous quarterly bonus plans
- Flexible schedule with 5-day work week
- Paid Time Off & Sick Pay
- Generous food and beverage discounts
- Complimentary Shift Dining
- Behavioral Therapy resources
- Paid Medical/Family Leave up to 8 weeks
- Assistance Fund for employees in need
Job Description
The Job of the Corporate Chef is to effectively collaborate with our teams to achieve excellence in three areas (1) our Back of House operations of Chef Geoff’s, Chef Geoff’s West End, LIAS, and Chef Geoff’s Dulles which includes daily restaurant operations as well as private/special/offsite events at Chef Geoff’s, Chef Geoff’s West End, and LIAS, our Pastry and Commissary program serving the three restaurants, and our BOH operations at Chef Geoff’s Dulles, a restaurant we oversee through a licensing agreement; (2) our Catering operation (which includes our Comfort/Holiday heat and eat meals program for pick-up and delivery and offsite catering) and; (3) our Food Service operation at the Jesuit Community at Georgetown University (serving breakfast, lunch, and dinner to a group of 50 Jesuits)
Reporting Structure
The Corporate Chef reports to the Owners and is an essential part of the Leadership Team (which also includes the Director of Operations, the Director of Marketing, the Beverage Director, and the Event Director). Direct reports include the Executive Chefs of Chef Geoff’s, LIAS, Chef Geoff’s West End, and Jesuits.
Job Responsibilities
For the three restaurants
- Lead seasonal menu changes
- Work with Executive Chefs to run specials regularly
- Ensure Executive Chefs have all the tools they need including recipes, ordering information, prep lists, etc
- Effectively run the Pastry and Commissary program. Includes overseeing the company delivery van (aka Snowball)
- Work with Director of Operations to ensure FOH has accurate and updated menu descriptions of all dishes
- Spend 3-4 shifts a week assisting Executive Chefs while also monitoring food quality, sanitation practices, adherence to company specifications, and general Chef and Cook performance
- Conduct formal quarterly evaluations of each BOH operation
- Collaborate with Marketing Director to produce menus and create marketing content via photo shoots and video shoots
- Monitor BOH labor and assist chefs as needed when they are not hitting budget
- Lead efforts to achieve food cost budgets through menu design, minimization of waste, adherence to recipes and portions and effective vendor relationships
For Catering
- Work with the Catering Chef/Cook team, Director and Operations, Beverage Director and Marketing Director to develop menus for our Comfort Meal/Holiday Meal – heat and eat meal boxes for pick-up and delivery
- Oversee execution of the Catering meals
- Assist as needed in the menu development and execution of offsite events and specials events in the restaurants
For Food Service at the jesuit Community
- Develop monthly menus and submit to Community liaison for approval
- Oversee execution of the dishes and train/coach team as needed
Requirements
- Authorized to work in US
- At least 5 years of Executive Chef experience
- Enough Spanish to get along in a commercial kitchen
- English fluency
- Residency in DC, Maryland or Virginia
- The ability to provide an example of a menu to which he/she made a significant creative contribution
- Full time availability
About us - Our company Value
Chef Geoff’s Restaurant Group is a local, family owned and operated business that Chef Geoff Tracy started in 2000 after graduating from the Culinary Institute of America. We care deeply for our employees and the guests we serve. We are passionate about creating exceptional hospitality experiences through preparation, creativity, and consistency and we love (and enjoy) what we do. Chef Geoff’s is co-owned by brothers Geoff and Chris Tracy and based in Washington DC. Learn more at
www.chefgeoff.com.
