Chef de Cuisine

Chai Pani is coming to one of D.C.’s most vibrant neighborhoods in the Union Market district, and we’re building a passionate team to bring it to life! Chai Pani is slang in India for going out for a cup of tea, a tasty bite, a snack, or “a little something.” For us, it means groundbreaking, fun, affordable, and delicious Indian street food, paired with a passion for making people happy and building connections through good food and compassionate hospitality.

Our Chai Pani is the recipient of the James Beard Award for Outstanding Restaurant in 2022, and has received six other nominations. We've also received a Zagat award, and multiple publications in Bon Appetit, Saveur, Food & Wine, The New York Times, The Wall Street Journal, The Huffington Post, Southern Living, USA Today, and were one of Oprah's Favorite things.

We’re proud of how far we’ve come, and looking ahead to this next part of our journey.  If this sounds like a journey you want to take with us - providing extraordinary hospitality and changing the perception of Indian cuisine in America - we're currently accepting applications for the core leadership crew for this upcoming D.C. location.

Position Summary:
The Chef de Cuisine is responsible for overseeing all kitchen operations, ensuring quality control, and maintaining kitchen organization. This includes managing food production, staff training, and ensuring adherence to food safety and kitchen standards. The Chef de Cuisine also contributes to menu development and the development of new specials in collaboration with the Executive Chef. With a strong leadership presence, the Chef de Cuisine is hands-on in training, mentoring staff, and driving the overall culinary success of the restaurant.

Salary for this role starts at $70,000/yr, depending on experience.

Primary Responsibilities:

• Kitchen Organization & Staff Management:
• • • Maintain an organized, clean, and efficient kitchen environment in compliance with health code and company standards.
    • Ensure the kitchen is always properly stocked and ingredients are available.
    • Participate in hiring, training, and developing kitchen staff; provide hands-on training, especially during initial onboarding.
    • Hold regular one-on-one “check-ins” with kitchen staff every 6 months to discuss performance and growth opportunities.
    • Mentor staff, identifying and coaching them into new roles and helping them grow their culinary skill.
    • Delegate cleaning tasks to the MODs and employees, ensuring the kitchen is cleaned properly each shift.

• Quality & Portion Control:
  • • Ensure consistency in the quality and portioning of all dishes, including taste, presentation, safety, and recipe execution.
    • Know, train, model, and maintain the recipe processes from the prep recipe book and line assembly guide.

• Operational Management:
• • • Manage the BOH schedule, ensuring adequate staffing, and fill in schedule gaps as needed.
    • Maintain proper food ordering and kitchen supplies ordering in coordination with the GM.
    • Work under the direction of the Executive Chef to meet financial goals related to the kitchen, including labor costs, COGS, and operating expenses.

• Health & Safety Compliance:

• • • Ensure the kitchen is always health inspection-ready by training staff on food safety practices and maintaining proper food storage, cooling, and sanitation procedures.
    • Keep kitchen thermometers in each cooler and monitor their functionality.

• Communication & Collaboration:

• • • Communicate regularly with staff before and during shifts regarding timely updates and reinforcing expectations
    • Bi-weekly kitchen meetings with kitchen managers/shift leaders.
      • Lead meetings in collaboration with the Executive Chef
    • Attend weekly restaurant management meetings to stay aligned with broader company goals.
    • Communicate regularly and extensively with the Executive Chef regarding kitchen operations, food quality, and personnel.
    • Communicate effectively with the GM regarding equipment maintenance needs and personnel issues.
    • Collaborate with the GM/Catering Manager for catering prep, ensuring necessary staff and resources are in place for special orders.

Evaluation Metrics:

• Positive feedback from customers, staff, and management regarding food quality, consistency, and creativity.
• Positive feedback from employees regarding the work environment, morale, and team collaboration.
• Feedback and inspection results from the CPRG Culinary Department.
• Positive/healthy food costs (COGS), labor percentages, and operating expenses in relation to income.
• Consistency in executing recipes and specials, ensuring the kitchen is well-stocked and operating smoothly.
• Ensure the kitchen is always properly stocked and ingredients are available.

Non-Negotiables:

• Be present in the kitchen 5 days-a-week.
• Work either a Saturday or Sunday each week.
• Adhere to all company policies, including dress code, punctuality, and professional conduct.
• Maintain a ServSafe certification and adhere to all food safety guidelines and health regulations.
• Always provide consistent, high-quality food.
• Communicate in a clear and professional manner with all staff and management. Respond to all correspondence, even if it’s a simple “heard”.
• Uphold company culture by fostering a positive and supportive work environment.

Accountability:

• Reports directly to the Executive Chef and the GM.