Head Chef

Job Overview

The Head Chef is responsible for working closely with the 5C Hospitality Operations Team, and Bar Nuestro’s management teams to achieve operational and financial objectives. This role involves overseeing the BOH leadership of Bar Nuestro and Colada Shop and executing best practices throughout the organization. In addition, the Head Chef will be responsible for managing projects related to Events, Offsites, Catering, Staffing & Recruiting, and Systems/Controls.

JOB RESPONSIBILITIES

Operations

● Work Culture and Brand Advocacy: Cultivate a positive workplace culture and maintaining the company's high brand service standards. Act as a brand ambassador, both internally and externally, embodying the values of the 5C Hospitality Group and creating a welcoming environment that makes people's lives a little sweeter.

● Compliance and Policy Adherence: Ensure all relevant policies, such as Equal Employment

Opportunity (EEO), labor laws, HR regulations, wage compliance, and food safety regulations, are consistently followed at all store locations. Keep up-to-date with changes in these areas to ensure compliance.

● Training and Development: Oversee training and development for all BOH team members, including the creation and maintenance of training materials. Ensure ongoing training programs and re-training as needed to maintain a high level of competence among staff.

● Equipment Troubleshooting: Be proficient in troubleshooting kitchen equipment issues and minimize the need for external technicians by providing guidance and training on basic repairs.

● Communication and Coordination: Establish a communication system for timely information exchange with all managers and BOH employees. Hold weekly meetings with direct reports to maintain transparency and facilitate effective collaboration.

● Culinary Operations Support: Provide support to store-level culinary operations, offsite events, or other high-demand situations. Support the development of plans based on financial objectives, with accurate and timely scheduling of BOH staff.

● Active Participation in Daily Services: Work alongside the 5C Culinary Director, in the

conception and creation of menu items, specials and seasonal menu changes, as well as with Sous Chefs monitoring food quality, portion control, and sanitation practices. Conduct daily checks to ensure compliance with these standards, and DC Health Department regulations

● Kitchen Management Software: Use kitchen management software to maintain accurate

invoices, uploading them to Marginedge on a weekly basis. Monitor direct operations expenses, food costs, and labor/scheduling costs.

● Recipe Standardization and Food Preparation: Work with leadership to ensure recipe

standardization and consistent food preparation that aligns with Colada Shop standards. Ensure that menu items are designed to maximize profitability while maintaining quality and value for guests.

● Cost Control and Supplier Management: Work to control purchases and inventory by

negotiating store-level prices and contracts, developing preferred supplier lists, and reviewing usage reports. Oversee store-level supplier relations to improve food and operations costs across all stores.

Store Operations

● Daily Check-Ins: Conduct check-ins to ensure proper execution of menu items and training programs. Provide on-site support for kitchen coverage during a manager's approved time off or as directed by the direct manager.

● BOH Operational Support: Assist managers in ensuring smooth day-to-day operations of BOH operations, streamlining kitchen processes, and maintaining prompt service times.

● Menu Changes and Communication: Oversee all menu changes and ensure proper execution. Communicate all menu changes to managers at all stores to ensure a consistent customer experience.

● BOH Training and Development: Lead BOH training to support consistent operational

execution and the development of kitchen leadership. Coordinate BOH training for new

employees to ensure staff understand and follow Bar Nuestro and Colada Shop standards.

Research and Development

● R&D Leadership: Lead the research and development of new menu items and recipes to stay current on food trends and brand standards. Ensure on-time and on-budget new menu item launches and lead training.

● Recipe Standardization: Maintain accurate records of recipes to facilitate efficient training and implementation.

Catering and Events

● Event Planning and Coordination: Work with operations and events teams to create a

comprehensive catering plan for in and offsite events. Develop a back-of-house offsite team and training program to support offsite event execution. Collaborate with the Events team to develop menu and pricing packages.

● Offsite Event Execution: Oversee and ensure proper execution of offsite events, providing guidance and support to ensure a seamless customer experience.

Staffing and Recruiting

● Recruiting and Staffing Oversight: Actively oversee all BOH recruiting and staffing initiatives. Work with Human Resources to improve and develop systems for interviews and trial processes.

● Talent Development and Succession Planning: Develop growth and development initiatives for BOH employees. Oversee succession planning with all back-of-house leaders, ensuring a robust talent pipeline to support the company's long-term success.

Work Authorization

• United States (Required)

5C Hospitality is an equal opportunity employer and shall treat all applicants for employment equally based upon job-related qualifications and without regard to race, color, age, sexual orientation, gender identity, marital status, military or veteran status, national origin, disability, religion, political activity, lawful tobacco use while off-duty, or any other characteristic protected by law.

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person