BASE SALARY: $65,000 - $75,000 / YEAR BASED ON EXPERIENCE + QUARTERLY BONUS POTENTIAL

Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment?
Join Clyde’s Restaurant Group as an Executive Chef at Cordelia Fishbar, our latest concept that will be opening in the fall in Union Market. It will feature a global seafood centric menu cooked on charcoal.

ABOUT US

Since 1963, Clyde’s Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde’s, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald’s, The Tombs, Rye Street Tavern, Cordelia Fishbar, and Hamilton Live.
Apply now and take the first step towards a rewarding career! Even if you don’t meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds.
Clyde’s Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work.
Contact us at employment@clydes.com if you need any special accommodations to apply

• Directs kitchen staff in food handling practices, food preparation and production, and delivery.
• Programs POS computer for menus.
• Inventories prepared foods and determines portion sizes and cooking “specs” for all menu items.
• Manages monthly inventories: counting, weighing, recording and extending food items in storage.
• Monitors, prints out computer reports daily to review and control kitchen labor costs.
• Delegates food preparation assignments to kitchen line.
• Food cost percentage goals are met monthly; labor cost goal is met weekly.
• Checks quality of all prepared foods by taste, temperature, portioning, and appearance.
• Demonstrates food preparation assignments to kitchen line personnel.
• Expedites food orders from kitchen stations to dining rooms.
• Conducts menu classes for each meal period.
• Interviews, hires, schedules, and trains kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery.
• Writes and presents Performance Appraisals to cooks and other line personnel.
• Trains and develops kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery; assigns and enforces weekly operational goals for kitchen staff.
• Writes work schedules for prep cooks and dishwashers and enters these schedules into the timekeeping system.
• Walks and inspects the facility, the equipment, and machinery in compliance with safety, health, and sanitation regulations; directs and assists personnel to correct any safety or health hazards; sets maintenance schedule for complete repairs of kitchen equipment and machinery.
• Consistently applies and enforces official Company “Priorities” and “Methods” of management.