Chef de Cuisine | Amparo Fondita | Now Hiring

Culinary Agents is working with the team at Amparo Fondita to connect them with talented hospitality professionals.

Amparo Fondita - Now Hiring: Chef de Cuisine

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Amparo Fondita takes the best of Mexican cooking and improves on it. It is somewhere you can make your own, be cared for and always feel welcome. Whether you’re a proud Washingtonian or a guest in our capital city, you’ll unwind in complete comfort throughout your time with us. However, that comfort is never at the expense of a style that is unique to Amparo Fondita: beyond the expected, but never over the top. This is our home and we want our guests to treat it like theirs. Whether an international business traveler or the local dropping by for some brunch—if we’re doing our job right—Amparo Fondita should feel like you are with family. We are looking for an Chef de Cuisine that is quietly confident, approachable, calm under pressure, authentic, understands the concept of extreme ownership, and always looking to go above and beyond. Someone that knows the city and in their free time loves to explore and try new places. We consider Amparo Fondita to be the heart of the neighborhood. The ideal candidate has extraordinary attention to detail, exacting focus, and strong kitchen management experience. This role requires dedication, passion, creativity, and the ability to persevere through challenging services while constantly striving to maintain the standards of Amparo and our leaders. Our CDC knows when to lead and when to follow. Has extensive knowledge of every position in the kitchen and leads hand-on through organized prep, direction, line cooking and expediting with efficiency. Knows how to motivate staff and mentor cooks towards excellence. Our culture is entrepreneurial, diverse, equitable, inclusive, team-oriented, creative, and unparalleled hospitality experiences underpins all that we do. We believe passion, a clear vision and best-in-class talent leads to extraordinary results. Our ideal colleague thrives in a non-stop environment, has an open mind, a great sense of humor, loves finding solutions, working with a team, and proactively creating positive outcomes. The ability to be adaptable, calm under pressure, resourceful and efficient is in your DNA. As a leader of our in-house management team, the Chef de Cuisine (CDC) is expected to create and maintain a caring and supportive environment at Amparo Fondita, while pushing our team to achieve greatness daily. In conjunction with the Culinary Director, the CDC is responsible for overseeing and holding all department heads accountable (kitchen, bar, floor), maintaining financial goals, training and upkeeping a specific level of service in the restaurant and bar. Please have solid references and a history of achievement in the restaurant and hospitality industry. Weekends are required. Ability to speak Spanish is not required but is a plus. Teamwork and leadership are key values of our management. We are a second chance employer and our CDC must be on board with promoting the inclusion of inexperienced staff. As a 2nd chance employer, part of our restaurant's mission is to create economic opportunity for individuals with a history of conviction, immigrant inequity, and other social issues facing our local community with an emphasis on front- and back-of-house employment. We take pride in our diverse and hardworking team. Qualified candidates should have: A Clear Plan for themselves and their kitchen. 3 years+ as anChef de Cuisine and/or 5 years+ as Executive Sous Chef. Knowledge of national and international restaurants/bars of similar standing. The ability to lead by example, with care and empathy and be confident in their craft. Excellent organization skills and know how to always be ahead in their work. Previous restaurant/hospitality management experience with inventory, ordering and P&Ls is a must. Ability to handle the back office administrative duties including, scheduling, ordering, understanding and controlling costs, POS systems. Extreme attention to detail and exceptional work ethic - Must be able to manage the entire operations of a restaurant, as well as demonstrate the ability to organize, prioritize, and successfully follow through on multiple tasks. Must have a flexible schedule. Background working in high-volume, full-service restaurants (3+ years), and events management with a passion for creative and innovative Mexican, Latin American and World cuisine, seasonal produce, local sourcing, wine and spirits. High capacity for relationship building both with our team and with our guests - community matters. Experience recruiting, hiring and firing to include disciplinary action and record keeping. Must be familiar with a restaurant’s flow of service from open to close and all the pieces that need to move in order to execute efficiently and at a high level. Must operate from a place of empathy, humanity and community, with a high level of comfort facilitating, instructing and directing less experienced team members. Strong leadership, organizational, communication skills and the ability to adapt in a dynamic and fast-paced environment. Excited to learn, teach and grow. Responsibilities: Manage daily kitchen operations including, but not limited to: Plans, organizes, schedules, reviews and evaluates the work of assigned staff. Guides Chef Team in staff training and continuing education of staff as directed by Executive Chef and ownership. Meets with the chefs and kitchen team to ensure the smooth running of all kitchen activities, goals, and operations. Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature. Communicates and explains clearly the expectations and standards of the company. Audits kitchen space for compliance with health department requirements of food safety and staff hygiene. Actively participates in the positive relationship between FOH and BOH teams by maintaining a steady stream of communication with the entire leadership team and staff. Contributes significantly in management meetings with FOH leaders to discuss service goals, Preferred Guests (PGs), menu changes, and unusual guest requests or dietary restrictions. Works with Culinary Director and FOH management to resolve guest complaints/queries satisfactorily. Mentors Sous Chefs with regards to purchasing, receiving, and vendor relations. Leads Sous Chefs and kitchen staff in inventory, ordering, and stocking of necessary ingredients. Supervises regular deep cleaning and maintenance of kitchen area and equipment. Contributes to research and development of new menu items, techniques, or presentation as requested by the Culinary Director. Steps in for Executive Chef as necessary. Maintains a thorough understanding of the industry and stays abreast of industry trends. Physical Requirements: Must be able to seize, grasp, turn and hold objects with hands. Must be able to work on your feet for at least 8 hours. Fast paced movements are required to go from one part of the restaurant to another. Must be able to move, pull, carry, or lift at least 50 pounds. Occasionally kneel, bend, crouch and climb as required. Must be able to stand, walk, lift, bend and climb stairs for long periods of time. Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat. Takes ownership of the restaurantEnsures the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication and a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team. Position reports to theCulinary Director, Service Director and Ownership. LeadsService Develop, coach and consistently execute service standards. Impact service by being on the floor during peak service times. Earn the confidence of the team by consistently running a smooth shift. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. Performance and Talent Development Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member. Clearly communicate expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. Actively recruit top tier talent. Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute training program consistently for hourly employees. Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities. Ambassador of Amparo Fondita Culture Seek out opportunities to communicate our vision to the team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from the team, Chef and Ownership by asking questions. Manage Daily Operations Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to the Management Team immediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe, clean, organized and sanitary work environment. Understand and ensure all ABC laws, Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Manage Financial Results Understand and execute restaurant plans to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets. Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Proficiency with tools such as Compeat, Open Table and Point of Sales systems. Reach out to the Management Team for support and training as needed. Hospitality Humans Culture: Mission: To be a leading center for exploring and realizing human potential through experience,education, and research. Work toward the realization of a more just, creative, equitable andsustainable world, searching for answers to questions unlikely to be explored by traditionalhospitality structures. Supporting initiatives and offering personal, professional, and social transformationprograms for hospitality workers. Vision: We envision a world where Hospitality Humans is a major catalyst in the transformation of hospitality professionals, working with individuals and establishments to integrate body, mind, heart, spirit, and community in a nurturing relationship with our working environments.
 We value: Transformation Connection Curiosity Service Diversity

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