Executive Chef

Job Title: Executive Chef

Locations: Washington, DC

Job Type: Direct Hire
Compensation: $70,000 to $90,000 per year

POSITION OVERVIEW


We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all aspects of kitchen operations. The ideal candidate will be a creative individual with a passion for culinary excellence, strong leadership skills, and a proven track record of delivering exceptional dining experiences.



RESPONSIBILITIES


Menu Development: Create innovative and seasonally-inspired menus that showcase culinary creativity and cater to the preferences of our clientele.
Kitchen Management: Manage day-to-day kitchen operations, including food preparation, cooking, and plating to ensure consistency and quality.
Team Leadership: Lead and motivate kitchen staff, providing guidance, training, and support to ensure a high level of performance and morale.
Food Safety and Sanitation: Maintain a clean and safe kitchen environment in compliance with health and safety regulations, including proper food handling and storage procedures. Inventory Management: Oversee inventory levels and ordering of ingredients, supplies, and equipment to minimize waste and optimize efficiency.
Cost Control: Monitor food and labor costs, develop strategies to improve profitability, and implement cost-saving measures without compromising quality.
Quality Assurance: Conduct regular inspections and tastings to uphold food quality standards and address any issues promptly.
Collaboration: Coordinate with other departments, such as front-of-house staff and management, to ensure seamless operations and exceptional guest experiences.

Training and Development: Provide ongoing training and development opportunities for kitchen staff to enhance their skills and foster career growth.

Menu Engineering: Analyze sales data and customer feedback to refine menu offerings and optimize profitability.

REQUIREMENTS

Proven experience as an Executive Chef or in a similar leadership role in a high-volume restaurant
Culinary degree or relevant certification from an accredited institution preferred.
Extensive knowledge of culinary techniques, ingredients, and flavors, with a demonstrated ability to create unique and memorable dishes.
Strong leadership and communication skills, with the ability to effectively manage and inspire a diverse team.
Exceptional organizational and time-management abilities, with a keen attention to detail.
Proficiency in food safety and sanitation practices, with certification in ServSafe or equivalent.

Ability to thrive in a fast-paced environment and adapt to changing priorities. Experience with menu costing, budgeting, and financial analysis.



EOE - Equal Opportunity Employer