Hourly Cost Controller Jobs in Virginia (NOW HIRING)

Position Summary

We are seeking an experienced, ambitious Chef de Cuisine (CDC) to join our culinary leadership team and work closely alongside our Executive Chef.

This position is designed to be more than a traditional Chef de Cuisine role. We are looking for a culinary leader with the potential and desire to develop into an Executive Chef. The successful candidate will serve as the Executive Chef’s second-in-command while receiving hands-on mentorship and progressively greater responsibility across all aspects of culinary leadership and restaurant operations.

Our long-term goal is to develop the right individual over the next 5–10 years into a chef capable of succeeding our Executive Chef when the time comes.

This is an opportunity for someone who has already built a strong culinary and leadership foundation but wants to continue learning—not only how to run an exceptional kitchen, but how to lead the entire culinary operation.

Core Responsibilities

Culinary Execution

• Ensure every dish meets the restaurant's standards for quality, presentation, temperature, and consistency.
• Lead all line operations during service.
• Taste and inspect food throughout each shift.
• Maintain recipe accuracy and standardized preparation methods.
• Ensure proper portioning and minimize waste.
• Execute daily specials and seasonal menu items according to Executive Chef direction.
• Continuously evaluate food quality and identify opportunities for improvement.

Kitchen Leadership

• Lead, coach, and develop all hourly kitchen employees.
• Create a positive, professional, and accountable work environment.
• Conduct daily lineups and pre-shift meetings.
• Train new culinary employees using company standards.
• Provide ongoing coaching and performance feedback.
• Address performance issues promptly and professionally.
• Foster teamwork, communication, and mutual respect.

Daily Operations

Oversee all daily BOH operations including:

Food Safety & Sanitation

Maintain strict compliance with:

• Local Health Department regulations
• HACCP principles
• Safe food handling procedures
• Proper storage and labeling
• FIFO inventory rotation
• Temperature monitoring
• Cleaning and sanitation standards

Maintain a kitchen that is inspection-ready at all times.

Inventory & Cost Control

Assist the Executive Chef in controlling food costs through:

• Accurate ordering
• Inventory management
• Portion control
• Waste reduction
• Yield management
• Product rotation

Monitor product usage and immediately report shortages, quality concerns, or excessive waste.

Scheduling & Labor

Assist with:

• Weekly kitchen schedules
• Labor management
• Shift assignments
• Break compliance
• Overtime control
• Staffing levels

Ensure labor goals are achieved without compromising guest experience

Training & Development

Develop a high-performing culinary team by:

• Training new hires
• Cross-training team members
• Teaching proper cooking techniques
• Reinforcing recipes and standards
• Developing future kitchen leaders

Create a culture of continuous learning and accountability.

Communication

Serve as the primary communication link between:

• Executive Chef
• Sous Chefs
• Line Cooks
• Prep Team
• Dish Team
• Front of House Managers

Communicate clearly regarding:

• Menu changes
• 86 items
• Production needs
• Guest allergies
• Equipment issues
• Staffing concerns

Leadership Expectations

The Chef de Cuisine is expected to:

• Lead by example.
• Remain calm under pressure.
• Hold team members accountable.
• Maintain professionalism at all times.
• Demonstrate urgency without sacrificing quality.
• Promote teamwork and respect.
• Build trust through consistency and fairness.

Performance Expectations

Success in this role includes:

Food Quality

• Consistent execution of every menu item
• Accurate plating
• Excellent taste and presentation
• Minimal guest food complaints

Kitchen Operations

• Organized and efficient service
• Well-prepared stations
• Smooth ticket flow
• Clean and orderly kitchen

Team Leadership

• Low turnover
• Strong morale
• Effective coaching
• High accountability

Food Cost

• Controlled waste
• Accurate portioning
• Proper inventory management
• Efficient ordering

Sanitation

• Excellent health inspection readiness
• Safe food handling
• Clean equipment
• Organized storage area

Qualifications

Preferred qualifications include:

• 5+ years of progressive culinary experience
• 2+ years in a leadership role
• Strong knowledge of scratch cooking techniques
• Excellent knife skills
• Strong organizational abilities
• Fine dining experience
• Experience managing food cost and labor
• Experience with inventory systems

Physical Requirements

• Ability to lead in a high-volume environment
• Food safety certification (or ability to obtain)
• Ability to lift up to 50 pounds
• Ability to stand for extended periods

Core Competencies

• Leadership
• Communication
• Accountability
• Organization
• Time Management
• Problem Solving
• Attention to Detail
• Coaching & Development
• Professionalism
• Adaptability
• Culinary Excellence
• Sense of Urgency

Success Looks Like

A successful Chef de Cuisine is a respected leader who inspires confidence through consistency, organization, and culinary excellence. They build strong teams, maintain impeccable standards, and execute the Executive Chef's vision with precision every shift. They anticipate challenges before they arise, solve problems decisively, and create an environment where both employees and guests experience excellence every day.