Job Title: Restaurant Chef Location: Army Navy Country Club – Arlington, VA Department: Culinary Reports To: Executive Chef About Army Navy Country Club: Army Navy Country Club is a prestigious private, member-owned institution with a history dating back to 1924. Spanning 488 acres across two campuses located in Arlington and Fairfax, Virginia, the Club provides employees with opportunities to contribute to exceptional hospitality experiences. Job Summary: At the Army Navy Country Club, the Restaurant Chef assists the Executive Chef in the management of the culinary team for our two lively upscale-casual A la Carte outlets in the clubhouse. The ideal candidate is a high motivated self-starter who is passionate about food and service. This individual can cultivate a positive culture within the brigade where each member of the team feels respected, empowered to succeed, and a valued member of something great. Essential Duties and Responsibilities: • Leadership and supervision of the grill kitchen brigade and stewarding staff. • Expediting lunch, brunch, and dinner services. • Conducting line checks and monitoring production to ensure quality and consistency in execution. • Writing and delegating prep lists, seasonal menus, daily specials, and private dining events. • Upholding high standards of cleanliness and organization of the kitchen and storage spaces, and ensuring all equipment is properly maintained. • Maintain strict compliance of all Department of Health standards. • Train culinarians of various levels of experience, with the goal of constant growth in an industry where education is a career long pursuit. • Manage the Restaurant Sous Chef and Kitchen Supervisor, leading by example, and empowering them to take charge of the kitchen in the absence of the Restaurant Chef. Qualifications • Minimum of five years’ kitchen experience in high volume restaurants, hotels, or private clubs. Experience as a manager at a Sous Chef level or higher encouraged. • Comprehensive knowledge of cooking principles, knife skills, portion control, and meal service. • Ability to write menus and corresponding recipes that can be executed with consistency by line staff. • Understanding of dietary restrictions including allergies, cross-contamination, and special requirements such as vegetarian, vegan, and pescatarian (ServSafe certified is a plus). • Strong verbal and written communication skills for effective interaction with guests, members, and co-workers. • The ability to conduct business in a professional manner via interpersonal communication within the culinary team as well as all other departments. The Restaurant Chef is a high-ranking leader within the brigade and should represent the culinary team well. • Basic computer skills including Microsoft Word, Excel, and Outlook. Physical Requirements • Be able to stand for long periods of time and lift to 50 pounds. General Availability 5 days, 45-50 Hours per week Tuesday through Sunday; mornings and evenings, major holidays Compensation Salary commensurate with experience. We offer competitive rates of pay for the area. Excellent benefits package including health, vision, dental and 401k. FT BENEFITS Army Navy Country Club places a strong emphasis on the well-being of its staff, offering comprehensive benefits designed to support a balanced and fulfilling career. • Group Health, Dental, & Vision Insurance • Club-Paid Life Insurance • Voluntary Short-term & Long-term Disability • Flexible Spending Accounts (Health & Dependent) • Paid Time Off & Holiday Pay • Employee Assistance Program • 401(k) Retirement Program with Matching Contributions • Complimentary Meals • Club-sponsored Staff Events • Five Star Employee Recognition Program • Employee Appreciation Fund – A holiday gift to employees funded solely from voluntary contributions made by Members of the Club Army Navy Country Club is an EEO This job is a civilian position and does not require military service (including commission and enlistment)