Chef de Cuisine - Fairfax at Army Navy Country Club

Job Title: Chef de Cuisine - Fairfax
Location: Army Navy Country Club - Fairfax
Department: Culinary
Reports To: Director of Clubhouse Operations/ 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 essential operations. 

Job Summary:

The Chef de Cuisine at Army Navy Country Club – Fairfax is a hands-on leadership role responsible for the daily operations of the kitchen at the Fairfax location. Reporting to the Executive Chef, this position ensures consistent culinary excellence, smooth execution of service, and the development of a motivated and professional culinary team. The Chef de Cuisine plays a key role in maintaining the Club’s high culinary standards while fostering a culture of mentorship, creativity, and teamwork.

Key Responsibilities:

• Lead and inspire a team of 10 culinary professionals, ensuring a culture of respect, professionalism, and accountability.
• Manage daily kitchen operations, including preparation, execution, service, breakdown, and sanitation.
• Develop, plan, and execute high-quality menus for both member dining and private events while balancing tradition with creativity.
• Collaborate with Food & Beverage managers and the Executive Chef at Arlington to ensure effective communication and alignment of culinary standards.
• Recruit, train, and mentor culinary staff, encouraging professional growth and skill development.
• Uphold all health, sanitation, and safety standards across kitchen operations.
• Participate in member-facing events and provide a strong culinary presence.
• Work a flexible schedule, including nights, weekends, holidays, and extended hours as required.
• Perform other duties as assigned by the Executive Chef.

Required Skills and Abilities: 

• Strong leadership abilities with proven experience in managing and motivating teams.
• Culinary creativity and attention to detail, with the ability to adapt to the preferences of a discerning membership.
• Excellent organizational, time-management, and communication skills.
• Ability to stand for extended periods and lift/push/pull up to 50 pounds.
• Proficiency in computer systems, including POS and Microsoft Office Suite.
• Ability to perform in a fast-paced, hands-on environment while maintaining composure under pressure.
• Availability to work holidays, early mornings, late nights, weekends, and extended hours.

Education and Experience:

• Minimum 5 years of progressive culinary leadership experience in a private club, hotel, or fine dining environment.
• Degree or certificate in Culinary Arts or Hospitality Management preferred.
• Experience managing multi-outlet operations and banquet events.
• Demonstrated success in supervising daily operations while maintaining high standards of quality and service.

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)