Job Description

About Tim Ma Hospitality

We believe that hospitality is a radical act. Founded by Chef Tim Ma, our group is built on the idea that great food should be accessible, meaningful, and deeply rooted in the communities we serve. From Michelin-recognized fine dining to high-volume Chinese-American takeout, our portfolio is diverse, but our mission is singular: to build restaurants that have a soul.

We aren't a corporate machine; we are a collection of chefs, creators, and hospitality professionals who care about the "why" as much as the "what." We’re a DC-based team with national recognition, but we stay grounded by investing in our people and building spaces where our team can grow, lead, and build a career they are proud of.

The Role 

The Chef de Cuisine is the "Daily Heartbeat" of the kitchen. You are the creative and operational lead of your specific unit, responsible for the daily execution of the Executive Chef’s vision. You are a hands-on leader who spends the majority of your time on the line, coaching cooks and ensuring that every plate leaving the kitchen is a testament to our standards of hospitality and quality.

What You’ll Own

• Daily Kitchen Ops: Oversee all BOH dayparts; lead the morning prep teams and manage the "Pass" during high-volume service to ensure seamless FOH/BOH communication.
• Menu Implementation: Execute seasonal menu changes and daily specials; lead staff tastings to ensure the FOH team understands the story and technique behind every dish.
• Inventory & COGS: Conduct weekly inventory counts; manage daily ordering and spoilage logs to ensure the kitchen meets its financial goals without compromising quality.
• Culture & Training: "Certify" all line cooks on their stations; foster a kitchen culture rooted in mutual respect, technical growth, and professional mentorship.
• Safety & Sanitation: Maintain a "Grade A" kitchen at all times; oversee daily, weekly, and monthly deep-cleaning schedules and equipment maintenance.

Who You Are

• 4+ years in high-volume kitchens with at least 2 years in a management role.
• Technically proficient in diverse cuisines and cooking methods (from precision plating to high-heat sear).
• A mentor at heart who takes pride in the professional development and promotion of junior staff.
• Calm, decisive, and highly organized under the pressure of a DC dinner rush.

What We Offer

• Competitive salary commensurate with experience.
• Comprehensive Health, Dental, and Vision benefits.
• Dining privileges at Any Day Now, Lucky Danger, Sushi Sato.
• Professional development and a clear path to Executive Chef within the group.

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