Company description
Maude & the Bear, a story-book 1926 Montgomery Ward kit house, has been whimsically re-created as a modern restaurant and inn. The restaurant at Maude & the Bear serves a tasting menu Thursday through Saturday by reservation, as well as a multi-course breakfast for our inn guests only.
Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation.
We offer our a seasonal and evolving five course tasting menu ($120) and our Kitchen Table Menu (two tables each night, $300). Optional hand-selected paired wines are available at an additional cost and complement the kitchen’s creations. Any dietary restrictions or allergies must be communicated by email (info@maudeandthebear.com) and receive written approval by us prior to your reservation confirmation; if advanced notice is not given, we will be unable to accommodate your restriction. Please be aware that we are unable to accommodate mushroom and soy allergies.
To secure your reservation, a credit card hold is required. Cancellations made seven days prior will not incur any charge. Any cancellations made after that date will be charged the full amount of the chosen experience plus tax.
Maude and the Bear is open Thursday, Friday, and Saturday with two seatings—5 p.m. to 5:45 p.m. and 7:45 p.m. to 8:30 p.m. Brunch service is available every Sunday from 10 a.m. to 1:30 p.m. Our bar/lounge offers an a la carte menu as well as our regular tasting menu; service there is limited and available on a first come/first serve basis.
Job description
We are seeking an exceptional Chef de Cuisine to join our culinary team and lead the kitchen of a refined, high-end tasting menu restaurant.
This is an opportunity for a passionate, driven culinary professional who thrives in an environment where creativity, precision, seasonality, and hospitality are paramount. The ideal candidate is both a talented chef and an inspiring leader, capable of maintaining exacting standards while fostering a strong, collaborative kitchen culture.
As Chef de Cuisine, you will oversee the daily culinary operations of the restaurant, working closely with the Executive Chef and leadership team to execute an evolving tasting menu of exceptional quality.
You will be responsible for:
Leading and developing the kitchen brigade with professionalism, consistency, and respect
Executing a sophisticated tasting menu to exacting standards
Maintaining exceptional standards of flavor, technique, presentation, and timing
Developing dishes and contributing creative ideas to the evolution of the menu
Working closely with local farmers, purveyors, and producers to source outstanding seasonal ingredients
Overseeing daily prep, service, ordering, inventory, and kitchen organization
Maintaining rigorous standards for sanitation, food safety, and cleanliness
Training, mentoring, and developing cooks at all levels
Managing food quality and cost while maintaining the restaurant's culinary vision
Leading service with calm, confidence, and attention to detail
Creating a positive, professional, and team-oriented kitchen environment
The Ideal Candidate
We are looking for a chef who demonstrates:
Extensive experience in fine dining and/or tasting menu restaurants
Strong classical technique combined with a creative and contemporary approach
A deep understanding of seasonality, ingredients, and modern culinary techniques
Proven leadership and kitchen management skills
Exceptional attention to detail and consistency
The ability to remain composed and focused in a demanding service environment
A genuine passion for hospitality and the guest experience
Strong communication and organizational skills
A commitment to mentorship, teamwork, and professional development
Experience working in Michelin-starred, Michelin-recognized, or nationally acclaimed restaurants is highly valued.
Compensation
this position is: salaried, $50,000 - $75,000
Application instructions
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Deadline
no deadline