In the AKA HOTEL, located 625 first St. in Alexandria, you will be responsible for all food production including that used for restaurants, banquet functions and other outlets.
Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and
labor budget for the department. Maintain highest professional food quality and sanitation standards.

Primary
o Promote, work, and act in a consistent manner c
o Interview, select, train, supervise, counsel and discipline all employees in the department.
o Provide, develop, train, and maintain a professional work force.
o Ensure all services to members are conducted in a highly professional and efficient manner.
o Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
o Develop and implement annual budget for kitchen to include, food, labor, and other costs.
o Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs
and monitors actual financial results; takes corrective action as necessary to help assure that financial
goals are met.
o Act with integrity, honesty and knowledge to promote the culture, values, and mission of Tartine
o Contribute to creating a culture and work environment based on respect; providing opportunities for staff
to learn, grow, and develop their abilities
o Plan menus for restaurant and catering.
o Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food
preparation is economical and technically correct and within budgeted labor cost goals.
o Approve the requisition of products and other necessary food supplies.
o Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen
areas at all times.
o Establish controls to minimize food and supply waste and theft.
o Safeguard all food preparation employees by implementing training to increase their knowledge about
safety, sanitation and accident prevention principles.
o Develop standard recipes and techniques for food preparation and presentation which help to assure
consistence in high quality and to minimize food costs; exercise portion control for all items served and
assist in establishing menu selling prices.
o Attend food and beverage staff and management meetings.
o Consult with the FOH managers about food production aspects of special events being planned.
o Cook or directly supervise the cooking of items that require skillful preparation.
o Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll
costs to achieve maximum profitability.
o Evaluate food products to assure that quality standards are consistently attained.
o Interact with food and beverage management to assure that food production consistently exceeds the
expectations of guests.
o In conjunction with director of culinary and director of operations, assist in maintaining a high level of
service principles in accordance with established standards.
o Evaluate products to assure that quality, price and related goods are consistently met, including the
utilization of technology like Plate IQ
o Develop policies and procedures to enhance and measure quality; continually update written policies
and procedures to reflect state-of-the-art techniques, equipment and terminology.
o Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and
equipment.
o Provide training and professional development opportunities for all kitchen staff.
o Ensure that representatives from the kitchen attend service lineups and meetings.
o Support safe work habits and a safe working environment at all times.
o Perform other duties as directed.
***Other Duties Please note this job description is not designed to cover or contain a comprehensive listing
of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities
and activities may change at any time with or without notice. 
Supplemental
o Empowered to take decisions regarding culinary
o Manage daily and monthly kitchen activities
o Manage annual culinary budget
o Work with the management team to champion performance improvement
o Provide guidance and direction to staff including setting performance standards and monitoring
performance
***Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks
for the restaurant.

o Five or more years of experience in varied kitchen positions including food preparation, line cook, fry
cook, and expediter
o At least 6 months experience in a similar capacity
o Able to communicate effectively with managers, kitchen and dining room personnel, and guests
o Able to reach, bend, stoop and frequently lift up to 50 pounds
o Able to work in a standing position for long periods of time (up to 9 hours)
o At least 3-5 years’ experience as a working Executive Chef or Chef de Cuisine
o BA preferred
o Excellent verbal, analytical, organizational and written skills
o Competent computer skills including email, Word, Excel and other software