Located in Alexandria, VA, this position provides Back of House leadership at the restaurant level. The role involves directing and supporting the Back of House team to ensure consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, philosophies, and cultural icons. You will research and develop new menu items and daily features in keeping with the ARP brand.

Key Accountabilities

• Ensure consistent adherence to ARP’s quality standards, operating systems/procedures, and sanitation and safety regulations/requirements.
• Actively develop Sous Chefs and hold them accountable for developing hourly Back of House staff.
• Hire and manage a successful team through goal setting, feedback, and follow-up.
• Utilize a hands-on management style to effectively manage and motivate a diverse staff.
• Train staff on sanitation controls and auditing.
• Address conflict resolution and possess strong interpersonal skills.
• Take initiative with minimal direction and manage multiple projects/deadlines.
• Impact restaurant profitability through effective financial management.
• Assist New Restaurant Openings as required.

Responsibilities

• Quality Standards: Monitor food execution and coach the Back of House team to adhere to recipes and proper preparation techniques.
• Menu Development: Research, develop, and test potential recipes for menu enhancements and stay abreast of culinary trends.
• Operations: Maintain a properly trained Back of House staff and ensure adherence to operating systems, procedures, and standards.
• People: Manage the hiring, supervision, and development of staff, and ensure complete documentation for personnel actions.
• Financial Management: Achieve budgeted goals and evaluate purchasing practices to operate cost-effectively without compromising quality.

Physical Requirements: Ability to work 10-hour plus shifts, stand, sit or walk for extended periods, lift up to 50 lbs., and withstand changes in temperature and kitchen conditions.

• Competitive salary.
• Full-time employment.
• Opportunities for professional development and growth.

• Minimum 2 to 5 years direct kitchen management experience.
• Strong organizational skills and attention to detail.
• Computer proficient with a strong knowledge of Microsoft platforms.
• Experience in P&L management, budgeting, and forecasting.
• Experience with menu development, analysis, and costing.
• Ability to manage large banquet events.
• Strong analytical skills.
• Ability to communicate effectively in English.
• Culinary school background is a plus.