Job Description

Pisco Y Nazca Ceviche Gastrobar (Reston, VA) “Pisco y Nazca.” a popular saying in Peru, translates into having fun in a social environment encompassing exceptional cocktails. The vision behind Pisco Y Nazca Ceviche Gastrobar, is one of a lively place serving bold-flavored dishes, unique cocktails and a vast selection of national and international beers inspired by top restaurants in Peru.

Pisco Y Nazca Ceviche Gastrobar is looking for a hands-on Executive Chef Partner. This an individual committed to establishing and maintaining the company’s brand standards and restaurant concept. The ideal candidate will be someone that will be tasked with creating incredible tasting food while keeping an eye on the bottom line. This individual will uphold the core values, purpose and mission of the group and its owners.

We deliver high standards of service, quality and pride in all that we do. If you share our passion for hospitality, we encourage you to apply!

Primary Responsibilities:

• Ensuring consistent, high quality food and maximizing the profitability and organizational stability of the unit.
• Responsible for creating, implementing and executing vision as it relates to food creativity, quality, consistency and execution, staff accountability and integrity of physical property and equipment.
• In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following areas: Financial, Management, Food and Back of House Operations, Human Resources and in general.
• To ensure that the Executive Sous Chef & Sous Chef is properly trained and can execute every recipe and identify and correct any food issues with their subordinate teams.
• Secure a Net Promoter Score 20 points higher than the immediate competition by increasing the number of promoters.
• Develop short, medium & long-term objectives & strategies, including but not limited to price changes, menu composition & sales initiatives.
• Participate in weekly manager meetings to ensure proper communication with the team, review weekly food samples and troubleshoot any operating issues.
• Provide sous chefs with daily, weekly and monthly tasks based on business plan objectives, strategies and processes.
• Ensure the staff is in proper uniform, looking sharp, and has a smile when in contact with the guest as well as giving departing and welcoming remarks as needed.
• Control food, supplies & linen costs on the P&L without sacrificing guest experience.
• Responsible for growing the bench and promoting at least 2-3 supervisors/chefs per year.
• Upkeep of kitchen equipment in order to keep it 100% operational.
• Must be able to manage daily, weekly and monthly disciplines.
• Write BOH schedules and review with restaurant leadership for final approval.
• Keep the team motivated with continuous education, including but not limited to the use of the Passport Program, Book Clubs, workshops and weekly one on ones.

Requirements

• Must have 3-5 years of experience as Executive Chef
• Peruvian Cuisine Experience (Preferred)
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs
• BS degree in Culinary science or related certificate (Preferred)

What we can offer you

• 19 PTO days per year, accrued on a monthly basis;
• 3 paid holidays per year, all restaurants will be closed in observance of the following holidays: Independence Day, Thanksgiving Day and Christmas Day
• Upon date of hire you are eligible for 5 sick days per year;
• CRG shows its commitment to our Team Member’s work-life balance with a five-day work week;
• CRG contributes to Team Member Medical Plans;
• Additional insurance plans are available to our Team Members such as - Dental, Vision, Life, Cancer, Critical Illness, and Disability Insurance;
• Comp card worth $200.00 monthly that may be used for food and non-alcoholic beverage purchases when you dine at any Bulla, Pisco y Nazca, and Beehive Kitchen Restaurant, as outlined in the Employee Handbook.
• 401k with company match

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