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:
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
