As the chef de cuisine at our award-winning restaurant, you will be instrumental in maintaining the highest standards of gastronomy whilst supporting Chef Ian Boden in delivering exceptional dining experiences. This is a permanent position for a culinary professional who combines technical excellence with strong leadership capabilities and a passion for innovative cuisine.

Collaborate with the Executive Chef and the team in menu development, recipe creation, and culinary innovation, ensuring alignment with fine dining standards and seasonal ingredient availability
Oversee daily kitchen operations, including food preparation, cooking techniques, and plating to maintain consistency and excellence across all dishes
Supervise and mentor kitchen staff, providing guidance on technique, food safety protocols, and professional development
Manage food quality control, portion consistency, and presentation standards in accordance with fine dining expectations
Maintain meticulous attention to detail in all aspects of food preparation, from mise en place to final plate presentation
Coordinate with the Executive Chef on inventory management, food costing, and supplier relationships
Ensure strict adherence to food safety regulations, hygiene standards, and kitchen safety protocols. Lead by example, demonstrating professionalism, decisiveness, and collaborative spirit within the Team
Adapt creatively to local and seasonal ingredient sourcing whilst maintaining culinary excellence
Contribute to continuous improvement initiatives and kitchen efficiency optimization

Qualifications

Minimum 5 years' professional experience in fine dining kitchen environments
Proven experience as a Sous Chef or senior Chef de Partie in a Michelin-standard or equivalent establishment
Advanced culinary knowledge encompassing classical and contemporary cooking techniques
Exceptional knife skills and proficiency with professional kitchen equipment
Strong understanding of food safety, hygiene standards, and kitchen safety protocols
Demonstrated ability to manage and motivate kitchen teams effectively
Excellent organizational skills with meticulous attention to detail
Creative mindset with ability to contribute to menu innovation and development
Knowledge of food costing, inventory management, and kitchen budgeting
Experience working with diverse, international cuisines
Ability to work under pressure in a fast-paced environment whilst maintaining composure and decisiveness
Strong communication and interpersonal skills with a collaborative approach
Flexibility and adaptability, particularly regarding ingredient sourcing.
Experience in a tasting menu restaurant.

Additional Information

WORK WITH CONSTANCE

Join a team where well-being, career development, and collaboration are at the heart of everything we do.

We believe in continuous learning and growth to help our teams achieve their full potential.
A strong family spirit is part of our identity; we support and care for one another.
Our passion for luxury hospitality is reflected in every detail of the guest experience.
We are committed to environmental and societal contributions, integrating sustainability into everything we do.

We want our team members to feel valued and supported, offering a work environment that encourages excellence, personal growth, and cultural diversity. By nurturing employee satisfaction, we create a positive mindset that naturally translates into exceptional guest service.

Come be a part of a small, dedicated team that strives to be excellent.

Pay: $60,000.00 - $70,000.00 per year

Benefits:

Relocation assistance

Experience:

Sous Chef: 3 years (Required)

Ability to Commute:

Staunton, VA 24401 (Required)

Ability to Relocate:

Staunton, VA 24401: Relocate with an employer provided relocation package (Required)

Work Location: In person

Maude & the Bear

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Chef de Cuisine