Chef de Cuisine

Job Overview Chef de Cuisine Blue Rock Inn & Restaurant | Washington, Virginia Job Type: Full-Time Pay: $60,000–$65,000 per year Work Location: In Person Reports To: Executive Chef About Blue Rock Inn & Restaurant Nestled in the scenic foothills of the Blue Ridge Mountains in Washington, Virginia, Blue Rock Inn & Restaurant is a boutique hospitality destination offering thoughtfully curated dining experiences, luxury accommodations, and an exceptional connection to the surrounding landscape. Our culinary program celebrates seasonal ingredients, local partnerships, and creative, technique-driven cuisine. We strive to create memorable dining experiences through exceptional food, warm hospitality, and a genuine commitment to quality. We are seeking a passionate, motivated, and experienced Chef de Cuisine to join our culinary leadership team and help guide the continued growth of our restaurant. Position Overview The Chef de Cuisine will work closely with our Executive Chef to oversee daily culinary operations, lead and develop the kitchen team, and ensure the consistent execution of our culinary vision. The ideal candidate is a hands-on leader who demonstrates exceptional culinary technique, strong organizational skills, creativity, and a commitment to excellence. This individual should be comfortable working in a dynamic hospitality environment while maintaining high standards of food quality, presentation, kitchen efficiency, and professionalism. This is an opportunity for a talented chef to contribute creatively to a growing culinary program while playing an essential role in shaping the kitchen's culture and success. Key Responsibilities Culinary Leadership & Execution Oversee daily kitchen operations, ensuring exceptional food quality, consistency, and presentation. Collaborate with the Executive Chef on seasonal menu development, recipe creation, and culinary innovation. Maintain high culinary standards across restaurant dining, private events, and special experiences. Supervise food preparation, cooking techniques, plating, and service execution. Ensure all dishes meet established recipes, portion standards, and presentation expectations. Lead kitchen service with professionalism, organization, and attention to detail. Kitchen Management & Operations Manage daily kitchen preparation, production schedules, and service readiness. Oversee food ordering, inventory management, product rotation, and waste reduction. Assist with food costing, portion control, and maintaining established financial targets. Maintain compliance with food safety, sanitation, and health department regulations. Ensure kitchen equipment, storage areas, and workstations are properly maintained. Collaborate with front-of-house leadership to provide seamless service and exceptional guest experiences. Team Leadership & Development Train, mentor, and develop culinary team members while fostering a positive and professional kitchen environment. Assist with hiring, onboarding, scheduling, and performance management. Establish clear expectations for kitchen staff regarding quality, efficiency, cleanliness, and teamwork. Promote accountability, open communication, and continuous improvement. Lead by example, demonstrating professionalism, discipline, and respect for colleagues. Events & Special Experiences Assist in planning and executing private dining experiences, weddings, wine dinners, and special culinary events. Collaborate with the Executive Chef and events team to ensure menus are executed efficiently and consistently. Adapt culinary operations to accommodate guest preferences, dietary requirements, and event-specific needs. Qualifications Required Minimum 3–5 years of progressive professional culinary experience, including experience in a supervisory or leadership role. Strong foundation in classical cooking techniques and contemporary culinary practices. Experience in upscale, fine dining, or chef-driven restaurant environments. Demonstrate…

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