Chef de Cuisine
About Episcope Hospitality
Episcope Hospitality is a rapidly growing hospitality company known for its commitment to creativity, quality, and thoughtful execution. With operations across Chicago, New York, New Jersey, Virginia, Phoenix, and Las Vegas, we offer a collaborative environment that supports learning, professional development, and exposure to industry-leading talent in food, beverage, and design.
We are seeking culinary leaders to join our fast-growing teams dedicated to delivering consistent, high-quality food and memorable guest experiences. If you are passionate about food, team development, and operational excellence—and thrive in a high-volume, design-forward restaurant environment—we would love to talk to you.
Summary of Position
We are seeking a highly motivated, results-driven Chef de Cuisine to lead culinary execution for Water Bar, a restaurant located in Arlington VA, across daily service, private dining, and catered events—delivering food that performs at scale without compromising quality.
The Chef de Cuisine is responsible for leading all back-of-house operations, culinary execution, and kitchen team development. This role owns food quality, consistency, kitchen systems, and execution of the menu while partnering closely with the General Manager, Bar Manager, and corporate culinary leadership to deliver an exceptional guest experience. The ideal candidate is a hands-on kitchen leader who builds strong teams, protects food quality and safety standards, and drives operational excellence and food cost performance.
Key Responsibilities
Culinary Leadership & Execution
- Own day-to-day back-of-house operations for a la carte service and events, ensuring consistent execution of food quality, presentation, and ticket times
- Lead and mentor sous chefs and kitchen leadership, building a culture of accountability, professionalism, and growth
- Ensure all menu items and event menus are executed to spec, including recipes, portioning, cooking methods, and presentation standards
- Maintain rigorous standards for food safety, sanitation, cleanliness, and organization across all BOH areas
- Serve as a visible leadership presence on the line during peak service periods
- Partner with FOH leadership and Director of Sales to ensure smooth service flow and strong FOH/BOH communication
- Drive prep, production, and station readiness across all dayparts and service types.
Menu Development & Product Strategy
- Partner with corporate culinary leadership on menu development, seasonal updates, and promotional offerings
- Support testing, training, and rollout of new menu items to ensure operational feasibility and consistent execution
- Maintain recipe books, prep guides, and training materials to support consistency and scalability
- Provide feedback on menu performance, execution challenges, and opportunities for simplification or improvement
Team Development & Training
- Recruit, hire, onboard, train, and retain top culinary talent
- Establish clear expectations, performance standards, and growth pathways for BOH team members
- Lead training initiatives to reinforce recipes, techniques, plating standards, food safety, and kitchen systems
- Conduct regular performance check-ins and provide timely coaching and feedback
- Foster a positive, respectful, and high-performance kitchen culture
Financial & Operational Performance
- Own food cost performance, waste reduction, and inventory management
- Enforce proper receiving, storage, labeling, rotation (FIFO), and par levels
- Partner with the General Manager on scheduling, labor efficiency, and BOH productivity
- Analyze food cost variances and implement corrective actions to protect margins
- Ensure proper equipment use, cleanliness, and preventative maintenance in partnership with operations
- Support ordering, vendor management, and product quality standards
Compliance & Safety
- Ensure full compliance with local, state, and federal health, safety, and sanitation regulations
- Maintain HACCP standards and ensure accurate logs, temperature checks, and cleaning schedules
- Uphold all Episcope food safety policies and kitchen standards
Qualifications:
- 5+ years of progressive culinary leadership experience in high-volume, full-service restaurants and catering/events environments
- Proven track record of leading kitchen teams, executing events, driving food quality, and managing food cost
- Strong understanding of high-volume service flow, large-format execution, and event logistics
- Experience with inventory management, ordering systems, and food cost controls
- Ability to train and develop cooks across stations and event execution roles
- Calm, confident leadership presence under pressure
- Passion for hospitality, food, and craft
- Comfort working in a fast-paced, entrepreneurial environment
- Ability to stand for extended periods and perform physical tasks including lifting, bending, and reaching
- Flexibility to work a variable schedule, including weekends, holidays, and evenings.
- Stamina to work 50–60 hours per week
Pay & Benefits
- Competitive salary based on experience
- Comprehensive health, dental, and vision insurance
- Paid time off and flexible scheduling
- Employee dining discounts across all Episcope locations
- Professional development opportunities and growth within Episcope Hospitality
