Executive Chef

Job Title: Executive Chef

Location: Washington, DC

Salary: $75,000 - $95,000 Monthly Profit Share

Skills: Executive Chef Leadership, High-Volume Restaurant Operations, Food Cost Management, Menu Development & Execution, Culinary Team Development, Scratch Cooking, Inventory & Purchasing, Kitchen Labor Management, Food Safety & Sanitation, P&L / Profitability Management

About Company / Opportunity:

Growing national restaurant group known for its wine-focused dining experience, wine-country-inspired cuisine, scratch cooking and elevated hospitality. The concept combines an extensive wine program, craft cocktails and a lively open-kitchen environment designed around sharing great food, wine and experiences.

We are seeking a hands-on Executive Chef to lead the culinary operation of a high-volume, full-service restaurant. This is an opportunity for a strong culinary leader to take ownership of menu execution, food quality, food cost, labor, purchasing and kitchen operations while developing and mentoring the next generation of culinary talent.

Responsibilities:

• Lead all day-to-day culinary and kitchen operations for a high-volume restaurant

• Maintain consistent food quality, presentation and execution standards
• Oversee menu development, seasonal menu rollouts and recipe implementation
• Manage food cost, labor, purchasing, inventory and product usage
• Hire, train, coach and develop culinary team members and future kitchen leaders
• Maintain a hands-on presence during preparation and service
• Partner with the General Manager and culinary leadership on operational and financial goals
• Monitor kitchen performance, identify issues and implement corrective actions
• Control waste, portioning and inventory while maintaining product quality
• Ensure proper food safety, sanitation and regulatory compliance
• Build a positive, accountable and team-oriented culinary culture
• Maintain strong communication and collaboration between the culinary and front-of-house teams
• Support private events, special dining experiences and food-and-wine programming
• Research culinary trends and techniques to keep the menu relevant and competitive

Must-Have Skills:

• High-Volume Culinary Leadership – Proven experience leading a high-volume, full-service restaurant kitchen with strong execution standards.
• Food Cost & Kitchen Operations – Strong understanding of food cost, labor, inventory, purchasing, waste control and overall kitchen profitability.
• Team Development & Leadership – Demonstrated ability to hire, train, coach and develop a strong culinary team while maintaining accountability and consistency.

Nice to Have Skills:

• Wine & Food Pairing Experience – Background working in wine-focused, chef-driven or upscale restaurant environments with an understanding of food and wine pairings.
• Menu Development & Seasonal Rollouts – Experience creating or implementing seasonal menus, new recipes and culinary concepts from development through execution.
• Culinary Degree / Formal Training – Culinary degree or equivalent professional culinary training, with a strong foundation in scratch cooking and modern culinary techniques.