| Location | Washington, DC |
Executive Chef | High-Volume, Upscale Restaurant
Relocation Assistance Available
About the Role: We are seeking an exceptional Executive Chef to lead culinary operations at our chef-driven, high-volume restaurant. In our kitchen, people shape experiences—you will define our culinary identity, craft memorable dining experiences for our guests, and inspire a talented culinary team to achieve excellence.
As Executive Chef, you will own the end-to-end culinary vision, guest experience, and kitchen operations. This role demands a proven leader who balances creative excellence with high-volume operational efficiency, fiscal discipline, and strong team mentorship.
Key Responsibilities
Culinary Leadership & Vision: Seasonal menu changes, recipe standardization, and high-volume plate execution to maintain top-tier culinary standards.
Team Development & Culture: Recruit, train, schedule, and mentor all BOH personnel. Build a collaborative, accountable, and growth-focused kitchen culture.
Financial & Operational Management: Drive kitchen profitability by managing inventory, vendor relationships, purchasing, food costs, and labor targets. Oversee kitchen equipment maintenance and operational workflows.
Cross-Functional Synergy: Partner with FOH leadership to conduct daily pre-shift meetings, training service staff on menu storytelling, sourcing, preparation techniques, and potential allergens.
Guest & Floor Engagement: Maintain an active presence in the dining room as needed to connect with guests, support front-of-house operations, and act as the brand ambassador for the kitchen.
Compliance & Safety: Enforce strict compliance with state and federal health codes, sanitation standards, OSHA regulations, and Department of Labor guidelines.
Benefits & Compensation
Highly competitive compensation package
Paid monthly bonus program based on KPI achievements
Career advancement and growth opportunities
Relocation support for qualified out-of-market candidates
Qualifications & Experience
Experience: Proven track record as an Executive Chef in a high-volume, upscale, or fine-dining chef-driven environment exceeding $ 7 million
Business Acumen: Strong proficiency in P&L management, food and labor cost control, inventory software, and kitchen scheduling.
Leadership Skills: Outstanding communication, organizational, and teaching abilities with a passion for developing culinary talent.