Chef de Cuisine

About Chai Pani

Chai Pani is an Indian Street Food restaurant that began as a humble, 50-seat restaurant in Asheville, North Carolina in 2009. We’ve since grown to a much larger space in Asheville and opened Chai Panis in Atlanta, GA and Washington, DC, along with 4 locations of our fast-casual concept, Botiwalla.

Chai Pani is the recipient of the James Beard Award for Outstanding Restaurant in 2022, and has received six other nominations. We've also received a Zagat award, and multiple publications in Bon Appetit, Saveur, Food & Wine, The New York Times, The Wall Street Journal, The Huffington Post, Southern Living, USA Today, and were one of Oprah's Favorite Things.

Chai Pani is slang in India for going out for a cup of tea, a tasty bite, a snack, or “a little something.” For us, it means groundbreaking, fun, affordable, and delicious Indian street food, paired with a passion for making people happy and building connections through good food and compassionate hospitality.

If this sounds like a journey you want to take with us—providing extraordinary hospitality and changing the perception of Indian cuisine in America—we are currently accepting applications for the Chef de Cuisine role at our D.C. location.

Position Summary

The Chef de Cuisine (CDC) is the dynamic leader of all day-to-day kitchen operations, combining deep knowledge of the restaurant with strong systems management and hands-on leadership.

This role is responsible for implementing and maintaining kitchen systems, ensuring quality control in line with CPRG recipes and culinary guidelines, and driving organization and efficiency across the BOH.

A highly responsible and self-driven individual, the CDC leads by example—developing the kitchen team through training, delegation, mentorship, and coaching. Key responsibilities include managing food production, BOH financials, and compliance with food safety standards. The CDC also collaborates with the Executive Chef on menu development and new specials, while embodying CPRG’s core values to inspire, motivate, and deliver culinary excellence every day.

Primary Responsibilities

• Hiring and firing of kitchen personnel in partnership with GM
• Scheduling one-on-one “check-ins” with kitchen staff every 6 months
• Managing BOH financials (labor costs, COGS, operating expenses)
• Creating and managing BOH schedules
• Filling in schedule gaps as needed, coordinating with Sous Chefs
• Maintaining a regular presence in the kitchen (at least 4 days a week)
• Hands-on training with new BOH hires
• Food and kitchen supply ordering
• Creation of new specials
• Communicating equipment maintenance and repair needs to GM
• Ensuring kitchen cleanliness after every shift (delegating to MODs and employees)
• Maintaining health inspection readiness; ServSafe certification required
• Overseeing dish room organization and training dish staff
• Personnel management : accountability, attendance, coaching, and mentorship

Other Agreements

Communication

Evaluation Metrics

Schedule

Compensation

Starting salary : from $75,000 annually, with potential for more based on experience and qualifications.

Benefits