Chef de Cuisine

Rose’s Restaurant Group is seeking creative, passionate, and talented individuals to join our super awesome team. We are in the “making people happy” business, we just happen to serve great food and offer next-level hospitality. We work hard, make people happy, and have fun while we are doing it!

We are seeking a Chef de Cuisine to join our James Beard award winning team at one of our D.C Michelin starred restaurants: Rose’s Luxury, Little Pearl, and Pineapple and Pearls, and Extra Fancy, our international events company.

Our focus at Pineapple and Pearls is to create an exciting and enjoyable experience for our guests each night. We want to take all the fun and fancy aspects of "fine dining" and shed all the awkwardness and stuffiness that, unfortunately, often accompanies it.

And just in case you haven't heard of us, some of our accomplishments in our first year of operating (to gloat a little) are listed below:

• 2 Michelin Stars in 2017, 2018
• AAA Five Diamond Award 2018
• 4 stars Washington Post Fall Dining Guide 2016
• #1 in Washingtonian Top 100 restaurants 2017

Some Things to Know About Us:

Our mission is “To make this the most enjoyable place to work in and the most enjoyable place to dine”. 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. 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, guest liaison, and most importantly, leader.

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 everyday 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

• 100% Company-paid medical benefits
• 100% Company-paid dental benefits
• Average 45-50 hour work-week for salaried employees
• Unlimited Paid Time-off 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 high fives!

Qualifications and skills: 

The Chef De Cuisine 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 to work collaboratively with the General Manager and Sales team. 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 Chef De Cuisine must have excellent attention to detail, display a sense of urgency and demonstrate strong organizational and communication skills. 

Responsibilities include but are not limited to:

• Lead all aspects of kitchen operations, food preparation, staff management, and service execution
• Design and innovate menus that reflect the restaurant’s concept, culinary vision, seasonality, and quality standards
• Ensure consistent execution and presentation of all dishes, maintaining the highest standards of taste, technique, and aesthetics
• Collaborate with front-of-house leadership, ensuring seamless communication, proper pacing, and coordination for service
• Control food costs and kitchen budgets, managing inventory, waste reduction and vendor relationships
• Uphold all health, safety, and sanitation standards, ensuring compliance with local regulations and internal protocols
• Supervise kitchen scheduling and labor management, ensuring efficiency and adequate coverage for prep and service
• Lead by example during service, demonstrating exceptional culinary technique, leadership, and attention to detail
• Continuously evaluate and improve kitchen operations, striving for excellence in quality, creativity, and consistency

Additional Qualifications:

• 2 Years experience equivalent in a similarly sophisticated 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.
• Work required shifts, AM or PM to ensure all tasks are finished on time as needed.  Open or close as necessary.
• Problem solve as issues arise i.e. equipment issues, food or service issues, prep issues.