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Executive Chef&Director of Culinary Experience - Tulsa, OK
Compass Group, North America 4.2
Executive chef job in Washington, DC
CCL Hospitality Group **Salary: $115,000 - $135,000** **Other Forms of Compensation:** RELOCATION FUNDS **PLEASE NOTE: This position is based in Tulsa, OK. Candidates who are willing to relocate are encouraged to apply - relocation assistance is available and provided by the company.** With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. **Position Summary** The Executive Chef & Director of Culinary Experience leads a refined, multi-venue culinary program designed to deliver an elevated dining experience consistent with luxury hospitality. A polished and visible leader, the Executive Chef blends culinary artistry with strategic oversight-driving excellence across all dining venues, inspiring a high-performing team, and engaging guests through exceptional service and memorable events. This role requires deep experience managing complex, high-volume operations with the poise and service standards of a luxury hotel or private club. **Key Responsibilities** **Culinary & Operational Leadership** + Direct all culinary operations across multiple outlets, ensuring consistency, elegance, and luxury-level quality. + Craft seasonal, distinctive menus featuring fresh, locally sourced ingredients and modern culinary trends. + Maintain exceptional presentation, flavor consistency, and elevated service standards across all venues. + Lead special events, chef demonstrations, and resident-facing activities with confidence and professionalism. + Ensure full compliance with all food safety, sanitation, and operational standards. **Multi-Outlet & Production Oversight** + Manage simultaneous service across diverse restaurants, lounges, and event spaces. + Oversee prep, production, and à la carte service with flawless coordination. + Uphold premium purchasing, receiving, and storage protocols for high-quality ingredients. + Introduce innovative culinary techniques, equipment, and best practices. **Business & Financial Management** + Develop and manage the culinary budget, including food cost, labor planning, and purchasing. + Implement strategic cost control measures without compromising luxury standards. + Analyze financial and operational data to refine menu offerings, staffing, and procurement. + Maintain effective vendor relationships and inventory systems. **Resident Experience & Hospitality** + Serve as an ambassador of hospitality-visible, approachable, and responsive to resident needs. + Create personalized and memorable dining moments aligned with luxury expectations. + Elevate resident satisfaction through proactive engagement, feedback, and service recovery. + Partner with hospitality, wellness, and lifestyle teams to support community-wide experiences. **Team Leadership & Development** + Recruit, train, and mentor a talented culinary team committed to excellence. + Provide clear expectations, performance feedback, and ongoing development. + Foster a culture of creativity, accountability, and hospitality-focused service. + Lead with integrity, professionalism, and a commitment to continuous improvement. **Required Qualifications** + Minimum **5 years of executive culinary leadership** in a **luxury, multi-outlet environment** (luxury/boutique hotel, private club, or comparable). + Proven experience managing high-volume, complex operations with multiple dining venues. + Culinary degree or equivalent experience required. + Strong financial and operational management skills, including budgeting and cost control. + Exceptional communication and presentation skills; comfortable in resident-facing and event settings. + Expertise in modern culinary techniques, menu development, and premium ingredient sourcing. + Extensive catering and special event experience. + Proficiency with technology systems and Microsoft Office; ServSafe preferred. **Apply to CCL today!** _CCL is a member of Compass Group USA_ **Click here to Learn More about the Compass Story** **Associates at CCL are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (*************************************************************************************** or copy/paste the link below for paid time off benefits information. ************************************************************************************** **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **CCL maintains a drug-free workplace.** **Req ID:** 1497377 CCL Hospitality Group Nicholas Henderson [[req_classification]]
$115k-135k yearly 2d ago

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Banquet Chef
Cosmos Club 3.6
Executive chef job in Washington, DC
Are you a total foodie? Can you handle the heat? Do you want the opportunity to provide world class service? If you answered yes, please know that Cosmos Club is seeking a Full-Time Banquet Chef to further provide true hospitality to our distinguished members and guests. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests with an atmosphere of warmth, dignity, and elegance, another place they can call home. If you would like to be a part of our mission, check out the position below! JOB DESCRIPTION Summary: Our Banquet Chef will be responsible for the ordering, preparation and execution of all food for our banquet events. Through superior leadership, our Chef will direct their team to exceed all member and guest expectations. Primary Functions: Plans, organizes, and oversees all banquet food production Develops staff to enhance individual and team performance Creates and implements standardized recipes and procedures to uphold consistency and advance training initiatives Collaborates with the Chef to develop banquet and special event menus that evolve with the seasons Must be able to lift, carry, push, and pull food trays and tables weighing up to 50 pounds, with or without reasonable accommodation. This job add is not a comprehensive list of duties, responsibilities, or tasks that may be required for this position. Employees will have many opportunities other than those listed. Questions regarding the essential functions of the position may be addressed at the time of contact. Qualifying Experience and Education: At least 5 years of culinary banquet experience Culinary degree is preferred but not required Basic computer skills (Word, typing, printing) Ability to express creativity and expertise through food selection, preparation, and presentation Benefits: Full-time position 401k benefits included Great Healthcare including Medical, Dental, and Vision Benefits Life Insurance AD&D with short- and long-term disability Expertly crafted shift meals Rate of pay will commensurate with experience Generous paid time off policy and holiday pay Opportunities to participate in company picnics, educations, contests, and more! Job Posted by ApplicantPro
$64k-114k yearly est. 6d ago
Executive Sous Chef
Purple Onion Catering Co
Executive chef job in Vienna, VA
Schedule: Full-Time | Primarily mornings, with some afternoons, nights, and weekends Reports To: Executive Chef Purple Onion Catering is seeking an Executive Sous Chef to join our senior culinary leadership team. This is a hands-on, accountability-driven role focused on food quality, team development, training, and execution of high-end catered events. The Executive Sous Chef acts as a culture carrier and leader on the floor, supporting the Executive Chef and stepping in fully when needed. This position is ideal for a self-starter who takes ownership, seeks answers independently, trains with intention, and leads calmly under pressure. Key Responsibilities Lead, mentor, and train the culinary team with a strong focus on accountability and standards Be hands-on during prep days: tasting food, correcting seasoning, and coaching technique Maintain consistency, quality, and execution across prep and events Act as Executive Chef in their absence, including leadership, decision-making, and communication Oversee event execution from prep through departure, ensuring accuracy and on-time readiness Promote a respectful, professional, team-oriented kitchen culture Ensure compliance with food safety, sanitation, and health department standards Identify efficiencies, reduce waste, and support cost-conscious decision-making Qualifications 4+ years in a professional kitchen 2+ years in catering, events, or banquet-style production Proven experience training, leading, and holding teams accountable Strong communication and organizational skills Ability to work early mornings, nights, weekends, and off-site events Reliable transportation; valid driver's license preferred Ability to lift up to 50 lbs and stand for extended periods Bilingual a plus, not required Compensation & Benefits Salary starting at $70,000+ (DOE) plus bonus PTO, sick pay, and six paid holidays Staff meals on shifts over 8 hours Leadership development and growth opportunities Required One-Page Written Prompt (Choose ONE) Along with your resume and references, submit one page responding to one of the following prompts. Be specific and honest. We are looking for insight into how you approach leadership, accountability, training, and culture. Prompt Option 1 - Accountability Under Pressure Describe a time when a team member or group consistently failed to meet standards. How did you address the issue, what actions did you take to correct it, and what was the outcome? What did you learn about accountability as a leader? Prompt Option 2 - Motivating with Intention & Culture Tell us about a time when morale, engagement, or performance was lacking on a team you led. How did you motivate the team and lead with intention? What does kitchen culture mean to you, and how did your actions shape or improve it? Prompt Option 3 - Leading in Absence of Authority Share an example of when you had to step into a leadership role unexpectedly or without formal authority. How did you earn trust, make decisions, and ensure standards were upheld? How to Apply: Please email the following to *****************************: Resume One-page written response (choose one prompt above) Three professional references Only complete applications will be considered. Job Type: Full-time Pay: $70,000.00 - $85,000.00 per year Benefits: 401(k) matching Dental insurance Food provided Health insurance Paid time off Relocation assistance Vision insurance Work Location: In person
$70k-85k yearly 1d ago
Sous Chef
Compass Business Solutions, Inc.
Executive chef job in Washington, DC
About the Role An exciting opportunity has become available for a skilled and creative Sous Chef to join a prestigious and private members' club located in Washington, DC servicing UHNW clientele. The club offers a refined dining experience to its distinguished membership. This role is integral to the culinary team, with a focus on delivering exceptional culinary offerings and contributing to an elevated and memorable dining experience. Position Overview The Sous Chef will be responsible for supervising, training, and inspecting the performance of assigned Kitchen Staff, ensuring that procedures are completed to club standards, while working within the budgeted guidelines. This role will assist where necessary to ensure optimum service, in addition to providing support, training, direction, and focus to support continuous staff success. Principal (Essential) Duties Ensures that the Kitchen Staff are consistently managed in a professional manner. Monitors food quality and consistency using the highest quality and freshest ingredients and strives to enhance the quality and presentation of the food served in the club, events, and in home dining. Communicates frequently to the management team as to supplies and inventory of supplies. Maintain and strictly abide by state sanitation/health regulations and club requirements. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Works with the management team to create recipes for new menu items, scales for appropriate volumes. Reviews daily menus, reviews food and supplies inventory, sets priorities and assigns production and prep tasks to staff. Creativity to create dynamic menu items and specials to elevate the club. Monitors and controls food costs, spoilage and inventory rotation for all kitchens. Maintains clean and organized kitchens and ensures that hygiene standards and safety guidelines are adhered to at all times by all staff. Ensures correct use of all assets to maximize energy conservation. Supervisory Responsibilities Ensures that assigned staff are productive and provided with adequate support to perform their jobs efficiently and effectively. Coaches and teaches the Kitchen staff; handles disciplinary issues professionally and promptly. Ensures all employees are trained in the correct use of all equipment and legally required training is completed. Recruits and trains employees in accordance with Club guidelines. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Qualifications & Experience Certification of culinary training or apprenticeship or at least 5 years' experience as a cook in a luxury establishment. Proven cooking experience, including experience in a similar position. Must have some college; and at least 3 years' of supervisory experience, including delegation and training. Ability to satisfactorily communicate in job-related English. Understanding of food and safety and sanitation practices. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Ability to work varied shift and flexible schedule in a hot, humid, and nosey environment. Why Join Us This is a unique opportunity to become part of a close-knit, high-performing culinary team within one of Washington, DC's private clubs. As a Sous Chef you will play a key role in elevating the member dining experience and upholding the club's mission of culinary excellence. If you are passionate about traditional and contemporary food preparation, thrive in a refined, service-focused environment, and take pride in your craft, we invite you to apply. The salary range for this role is $80,000-$90,000, based on relevant experience.
$80k-90k yearly 6d ago
Executive Chef
AKA Hotels+Hotel Residences 4.2
Executive chef job in Alexandria, VA
Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.
$46k-64k yearly est. 1d ago
Executive Chef
Aramark Corp 4.3
Executive chef job in Gaithersburg, MD
This Executive Chef role is one that affords a significant career step and an opportunity to grow into your potential in managing teams and a substantial dining room and catering operations! It will oversee the team of sous chefs as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes! This is a high-end senior living community with 1,200 residents on 13 acres in beautiful Gaithersburg, MD. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Events and frequent caterings are also part of the weekly flow on this property. High-end catering, culinary creativity and solid communication skills are a must, for this Executive Chef role with a team of 20 in this client-facing and resident-facing role. "Following cities: Rockville, Bethesda, North Bethesda, Germantown, Urbana, Damascus, and Olney". COMPENSATION: The salary range for this position is $80,000 to $85,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Washington DC
$80k-85k yearly 4d ago
Sous Chef
Bartaco 4.0
Executive chef job in Washington, DC
At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective: You're always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone's day A brief look at what you'll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines Oversee daily operations to ensure service flows seamlessly and efficiently Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered Manage scheduling and staffing to balance operational needs with team well-being Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: Maintain bartaco's standards by ensuring flawless execution in all aspects of service and operations Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals Collaborate with the foh management and bar teams to adhere to bartaco's high guest and beverage quality standards Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks Conduct regular inspections of kitchen equipment and report maintenance needs Support special events and catering functions as needed What sets you apart: You embody grit-persevering through challenges and staying committed to excellence You excel in communication, keeping your team informed, motivated, and aligned You think critically, make thoughtful decisions, and solve problems with confidence and poise You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you'll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we'll uphold bartaco's reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements Requirements: 1-3 years of culinary management experience A culinary arts degree is preferred, but not required Excellent cooking skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Able to work in a kitchen environment that may result in exposure to heat or cold #ZR Salary Description Pay: Starting at $65,000 yearly
$65k yearly 4d ago
Catering Sous Chef
Founding Farmers Restaurant Group
Executive chef job in Washington, DC
Our Catering Sous Chef is a highly skilled, hands-on culinary leader who serves as the operational backbone of the catering kitchen, bringing the Executive Chef's vision to life through precise execution, organization, and leadership. This role is responsible for translating menus and concepts into consistent, high-quality food production across a wide range of events. Working closely with the Executive Chef and kitchen team, the Catering Sous Chef ensures prep, production, and execution run smoothly, efficiently, and on schedule. Success in this role requires strong culinary expertise, a calm and solutions-oriented approach, and the ability to lead teams in a fast-paced, high-volume catering environment. WHAT OUR SOUS CHEF DOES: Support the executive chef in overseeing all kitchen and food production operations Supervise and coordinate kitchen staff, including prep cooks and station attendants Manage food preparation to ensure quality, consistency, and timely execution for events Lead the kitchen in the executive chef's absence Ensure compliance with food safety, sanitation, and quality standards Monitor portion control, waste reduction, and cost efficiency Help manage receiving and proper storage of ingredients Assist with menu development, tastings, and recipe standardization Train staff on recipes, procedures, and equipment use Troubleshoot operational issues during prep Support scheduling, prep lists, and production planning Assist with execution of full-service catering events as needed All other duties as assigned WHAT YOU NEED TO BE A SOUS CHEF: Professional culinary training or equivalent hands-on experience; experience with high volume production or catering 3-7 years of kitchen experience, including leadership or supervisory roles Knowledge of food safety, sanitation, and HACCP standards Able to speak, read, write, and understand the primary language(s) used in the workplace Ability to speak Spanish preferred, but not required Able to read and follow a recipe Ability to scale recipes and manage production timelines Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy Strong organizational, communication and interpersonal skills Attention to detail, problem solver, team player Familiarity with catering software and/or ability and willingness to learn new platforms WHAT WE OFFER: Competitive pay Health insurance plans available for as low as $150 per month after 30 days of employment Dental and vision plans Paid time off $300 dining credit per month for Farmers Restaurant Group Paid pregnancy and parental leave Voluntary benefits: short-term disability and accident insurance Free access to company massage therapist Discounted gym & yoga membership Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person Training and career growth opportunities Free Employee Assistance Program
$45k-68k yearly est. 5d ago
Executive Sous Chef (Fine Dining-DC)
Truluck's Careers 4.1
Executive chef job in Washington, DC
Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people . Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in our DC location. Successful candidates will have a minimum of five (5) years' previous executive sous chef experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive sous chef (5-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)
$57k-93k yearly est. 60d+ ago
Executive Chef
The Walt Disney Company 4.6
Executive chef job in Washington, DC
Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.
$53k-82k yearly est. 12d ago
Executive Chef
Verde Corporation 3.9
Executive chef job in Baltimore, MD
Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Position Objective: Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).• Able to read a P&L, experience with R365 and tech savvy is a plus. Compensation: $80,000.00 - $90,000.00 per year About Us Located in the popular neighborhood of Canton in Baltimore City, Verde is a casual, upscale, full-service trattoria specializing in authentic Neapolitan pizza and other Italian specialties. From an expansive list of traditional and creative wood-ﬁred pizzas, pasta, delicious calzones, fresh salads, and homemade desserts, the classic ﬂavors of Italy are offered throughout the menu, for dinner, lunch, and brunch. The bar features a variety of hand-selected domestic and imported wines, as well as an assortment of local and Italian craft beers and an award-winning cocktail program.
$80k-90k yearly Auto-Apply 60d+ ago
Executive Chef
Not Your Average Joe's 3.9
Executive chef job in Bethesda, MD
Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed
$51k-79k yearly est. 60d+ ago
Executive Chef
Punch Bowl Social 4.2
Executive chef job in Arlington, VA
Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000
$80k-90k yearly 60d+ ago
Executive Chef
Table 95 Management
Executive chef job in Washington, DC
Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
$55k-86k yearly est. 15d ago
Executive Chef
The Talent Shop
Executive chef job in Washington, DC
Executive Chefs are a critical ingredient in our client's restaurant management recipe. The Executive Chef is committed to leading the team, overseeing daily operations to produce high-quality, delicious food to standard, growing the brand, building on the culture of hospitality, and helping to operate a profitable restaurant. WHAT THE EXECUTIVE CHEF DOES: Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Identify, address, and document individual employee performance problems Understand, follow, and teach food allergy procedures and special orders/dietary restrictions Perform weekly inventory, ensuring that kitchen is well stocked Train and develop key employees for growth, advancement, and promotion Work with culinary team to develop and test new recipes Assign production duties to all kitchen staff Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets Achieve food and labor costs Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines Foster an environment of hospitality in which all team members put the guest first in every situation Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: Experience managing in high volume restaurants, with a minimum of five years preferred Strong understanding of restaurant operations Passion for hospitality Demonstrated ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Fiscally responsible and experienced in achieving food and labor costs Love for all things food and beverage Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe to standard Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
$55k-86k yearly est. 25d ago
Executive Sous Chef
Knead Corporate
Executive chef job in Washington, DC
Executive Sous Chef Café Monett KNEAD Hospitality + Design McLean, Virginia KNEAD Hospitality + Design is seeking a driven and experienced Executive Sous Chef to support the opening and daily culinary operations of Café Monett, a brand-new restaurant located in downtown McLean and integrated within the McLean Project for the Arts campus. Café Monett is designed as a community-focused café and restaurant that connects food, culture, and the arts. The concept features seasonal, approachable cuisine executed with refined technique, serving artists, patrons, families, and the surrounding neighborhood throughout the day. As Executive Sous Chef, you will work directly alongside the Executive Chef to help open the restaurant, build the culinary team, and maintain high standards of execution, organization, and hospitality. This is a hands-on leadership role ideal for a chef who thrives in fast-paced environments, enjoys mentoring teams, and takes pride in operational excellence. Key Responsibilities • Support the Executive Chef in all culinary operations for Café Monett, including daily service, prep, and kitchen systems across all dayparts. • Act as the primary leader in the kitchen during service, ensuring food quality, consistency, and speed of execution. • Assist in hiring, training, and developing the opening culinary team while fostering a positive, accountable kitchen culture. • Oversee BOH operations including scheduling support, inventory control, ordering, and cost awareness. • Ensure strict adherence to food safety, sanitation, and health department standards. • Help execute menu rollouts, seasonal updates, and special programming tied to gallery openings and community events. • Maintain clear communication with FOH leadership to support seamless service and guest satisfaction. • Step in for the Executive Chef as needed and provide leadership continuity. Qualifications • Minimum 4 years of progressive culinary experience, including at least 1 to 2 years in a Sous Chef or senior kitchen leadership role. • Experience with new restaurant openings or kitchen buildouts strongly preferred. • Background in seasonal, café-style, or modern European inspired cuisine a plus. • Strong leadership skills with a proven ability to train, motivate, and retain teams. • Solid understanding of kitchen organization, prep systems, and food cost fundamentals. • Culinary degree or equivalent professional experience preferred. Compensation and Benefits • Competitive salary commensurate with experience • Performance-based bonus opportunity • Medical, dental, and vision insurance • Generous paid time off • Dining privileges across all KNEAD Hospitality + Design restaurants • Ongoing professional development and growth opportunities About KNEAD Hospitality + Design Founded by hospitality professionals Jason Berry and Michael Reginbogin, KNEAD Hospitality + Design operates some of the region's most respected restaurants, known for thoughtful design, ingredient-driven cuisine, and strong culinary leadership. Café Monett represents a new and exciting collaboration between food and the arts, rooted in community and creativity. If you are a motivated culinary leader ready to help open a new restaurant and grow with an established hospitality group, we encourage you to apply. Apply now at *************** Instagram: @kneadhd Job Type: Full-time Salary: Competitive
$55k-86k yearly est. 2d ago
EXECUTIVE CHEF
CCL Hospitality Group
Executive chef job in Washington, DC
Job Description Pay Grade: [[pay Grade_obj]] Salary: 80000.00 - 95000.00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1478007 CCL Hospitality Group LYN PELLEGRINI [[req_classification]]
$55k-86k yearly est. 7d ago
Executive Chef
Alta Strada Embassy Row
Executive chef job in Washington, DC
Job Details Italian favorite ALTA STRADA has moved and is hiring a skilled and passionate EXECUTIVE CHEF to join our team!!! We are seeking enthusiastic and experienced Executive Chef to join our dynamic team at our newest location of Alta Strada, just off Embassy Row. Our brand is known for its exceptional service, inviting ambiance, and exquisite menu that showcases authentic Italian flavors paired with an extensive selection of wines and handcrafted cocktails. We are looking for like-minded individuals who enjoy taking care of their colleagues as much as they do taking care of their guests. What We're Looking For: Passion for Hospitality: A genuine love for taking care of guests and ensuring their dining experience is memorable. Wine & Cocktail Knowledge: A strong understanding of wines, cocktails, and pairings to confidently make recommendations. Skillful Culinary Talent: A solid base of culinary knowledge to communicate our menu offerings effectively. Team Player: Thrives in a collaborative environment and contributes to a positive team dynamic. Professionalism: Maintains a polished and professional demeanor while delivering exceptional service. Responsibilities: In partnership with the General Manager, lead the Back of the House team and provide exceptional experiences to our guests. Maintain cost of goods and labor percentages within budget. Ensure food quality consistently meets and exceeds expectations. Collaborate with team members to ensure smooth service flow. Uphold our restaurant's standards of quality and professionalism. What We Offer: Competitive compensation. A full suite of benefits for full time employees A supportive and engaging work environment. Opportunities for growth and development within our team. A chance to work with a passionate and knowledgeable group of professionals. If you're someone who thrives in a guest-focused, fast-paced setting and has a passion for exceptional food and drinks, we'd love to hear from you! Apply today and join us in delivering unforgettable dining experiences. Compensation Details Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts Required Skills Passion for hospitality Wine & Cocktail knowledge Working Culinary Knowledge Skillful Culinary Talent Team Player Professionalism Customer Service Menu and Drink Pairing Suggestions View all jobs at this company
$55k-86k yearly est. 60d+ ago
Executive Chef
Ted's Bulletin
Executive chef job in Washington, DC
Job Description Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: Direct and supervise kitchen employees while executing and maintaining Ted's standards Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory Hire, train and develop kitchen staff while promoting a positive work environment Actively coach and counsel employees to include documentation when appropriate Prepare an effective schedule to ensure staffing needs are met and labor costs controlled Conduct inventory and handle ordering of product Partner with vendors to ensure product arrives in a timely manner and is accounted for Achieve company profit standards for sales, costs, labor Participate in menu development, and recipe creation Responsible for proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and/or communicated to designated manager Understand and follow the food allergy procedure and special orders/restrictions Communicate repair and maintenance needs to designated manager/vendor Understand and follow the food allergy procedure and special orders/restrictions Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved Other duties as assigned Qualifications: College Degree or certification in culinary field preferred 2+ years in kitchen management role Excellent working knowledge of sanitation standards Ability to understand and positively impact financials Proven ability to hire, train and lead a diverse workforce Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup. Must be able to work extended hours when business need necessitate Must be able to stand for extended periods of time and lift up to 100 pounds Benefits: Competitive Salary and bonus plan Medical, dental and vision insurance 401K Paid Time Off Paid Holiday (Thanksgiving and Christmas) Employee Shift Meal while at work Employee dining discount extended across all brands Health Savings Account Employer paid Life Insurance and Long-Term Disability Insurance Short Term Disability Insurance Employee Assistance Program
$55k-86k yearly est. 7d ago
Steakhouse Executive Chef /Federalist Pig restaurant
Que for The People
Executive chef job in Washington, DC
Job Description Popular DC barbecue restaurant Federalist Pig is opening a NEW location and is seeking a highly skilled and motivated Executive Chef to join our culinary team. We pride ourselves on delivering an exceptional dining experience through high-quality, flavorful dishes in a fast-paced, professional environment. If you have a passion for precision grilling and thrive under pressure we want you! The RoleWe are looking for a highly skilled and experienced Executive Chef to oversee all back-of-house operations. This pivotal leadership role requires a blend of culinary creativity, strong leadership, and business management skills to maintain our high standards and ensure profitability. The ideal candidate will be a confident, effective, and efficient leader who can motivate and mentor a team in a fast-paced, high-volume environment. Key Responsibilities Culinary Vision & Menu Development: Design and update innovative, seasonal menus that showcase the finest ingredients, with a focus on premium steakhouse offerings. Kitchen Management & Operations: Oversee all daily kitchen operations, ensuring efficiency, consistency, and flawless execution of dishes during service. Quality Control & Sanitation: Uphold the highest standards of cleanliness, organization, food safety, and sanitation in compliance with all local health regulations. Team Leadership & Development: Hire, train, schedule, and mentor all kitchen staff (Sous Chefs, Line Cooks, etc.), fostering a positive, professional, and collaborative work environment. Financial & Inventory Management: Manage food costs, inventory control, ordering from approved vendors, and collaborate with management on budgeting and financial planning. Guest Experience: Work with the front-of-house team to address guest feedback and ensure an extraordinary dining experience, even potentially presenting signature cuts tableside. Qualifications & Skills Experience: A minimum of 2-4 years of progressive culinary experience in a high-volume steakhouse leadership role (Executive Chef or Executive Sous Chef). Expertise: Advanced knowledge of food preparation, flavor pairings, plating presentation, and BOH systems (ordering, inventory software). Leadership: Demonstrated ability to lead, inspire, and build a cohesive team, thriving under pressure with excellent problem-solving skills. Education/Certifications: A culinary degree or relevant certification is preferred. ServSafe or other food safety certifications are required. Physical Demands: Ability to work in a standing position for long periods, reach, bend, stoop, and frequently lift up to 50 pounds. Availability: Must have a flexible schedule, including availability for nights, weekends, and holidays.
$55k-86k yearly est. 11d ago

Learn more about executive chef jobs

How much does an executive chef earn in Glen Burnie, MD?

The average executive chef in Glen Burnie, MD earns between $42,000 and $98,000 annually. This compares to the national average executive chef range of $40,000 to $87,000.

Average executive chef salary in Glen Burnie, MD

$64,000

$42,00010%

$64,000Median

$98,00090%

What are the biggest employers of Executive Chefs in Glen Burnie, MD?

The biggest employers of Executive Chefs in Glen Burnie, MD are:

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Executive chef jobs in Glen Burnie, MD - 801 jobs

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Steakhouse Executive Chef /Federalist Pig restaurant

Learn more about executive chef jobs

How much does an executive chef earn in Glen Burnie, MD?

What are the biggest employers of Executive Chefs in Glen Burnie, MD?