Rose’s Restaurant Group (by James Beard Award winner Chef Aaron Silverman) is seeking a Head Chef for its newest restaurant Little Pearl.

Some things to know about us:
Our Mission. Our mission is “To make this the most enjoyable restaurant to work in and the most enjoyable restaurant to dine in”. This is the reason we are here. This is why we do what we do.

We are big on communication and organization. We believe these are huge keys to success. And the better we are able to communicate and organize ourselves, the more success we will have.

We are big on teaching and growth. We work hard to make sure everyone is constantly growing and learning. We want everyone who works with us to become a better cook, barista, chef, manager, and most importantly, a leader when they leave us.

We like having fun. While we take our jobs very seriously, we also do so lightheartedly. In other words, we love to hustle and get better every day but we also love to do it while laughing and having fun at the same time. (And yes, that is possible).

We have awesome benefits for full-time employees:
Company-paid medical benefits
Company-paid dental benefits
Average 45/hour workweek goal for managers
Unlimited Paid Vacation Policy for salaried employees
Parental Leave Plan
401K plan
Complimentary gym membership
Employee Assistance Program (covers mental health services, legal services, and additional support)
Life insurance
Critical illness insurance
Personal Financial Advisor services
Somm Certification Reimbursements
WMATA SmartBenefits program
Most major holidays off
Access to our Vision benefit program
Unlimited (air) high fives!

Who we are looking for:
Our ideal candidate is someone who, most importantly, has a real passion for making other people happy. Significant management experience is required for this position.

What the job looks like:

The Head Chef is the cultural and business leader of the culinary operations and is responsible for managing the day-to-day while serving as an ambassador and liaison with the sales and operations team.  They must demonstrate and ensure their team embodies the RRG values.  Their responsibilities are centered around the lifecycle of the employee, culinary execution, and the financial success of the business. 

They are expected to always act as an advocate for the guest experience and serve as the culinary leader of the back of house working closely with the General Manager as true partners speaking in an aligned voice on culture, accountability, and being the eyes and ears for each other.  They will also model and uphold our highest standards of hospitality and company policies and culture, including leading the team in a humble, professional and responsible manner. They will be expected to use their passion and knowledge of food, to develop new menus.

Food safety and financial acumen with staffing, purchasing, inventory, and cost control are critical components of this role.  To be successful in this position, the Head Sous Chef must have excellent attention to detail, display a sense of urgency and demonstrate strong organizational and communication skills.

Required Skills:

• 2 Years as Exec Sous Chef or equivalent in a fine-dining operation
• Highly effective communicator through email, phone, video, and in-person
• Up to date and passionate about culinary trends in the United States and abroad
• Exudes excellence in hospitality for internal and external guests
• Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans
• Excel in time management, organizational and problem-solving skills
• Ability to adapt and lead change
• Ability to thrive in a fast-paced, entrepreneurial environment
• Self-driven, results-oriented, and possesses a solid track record of leading high-caliber, upscale restaurants at a multi-unit level.