Executive Chef

Addition Management; Ashburn (VA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

401(k)

Vision insurance

Job summary

A growing hospitality services provider in Ashburn, VA is seeking an Executive Chef to design menus and oversee kitchen operations. This role requires a culinary degree and experience in food purchasing, as well as skills in managing and training kitchen staff. The ideal candidate will demonstrate strong communication skills and a flexible work schedule. Key benefits include medical and vision insurance, along with a 401(k). This is a full-time, on-site position.

Qualifications

• Experience in kitchen catering or fine dining environment preferred.
• Strong understanding of food purchasing and inventory settings.
• Excellent verbal and written communication skills are necessary.

Responsibilities

• Design and create menus with a fine dining focus.
• Implement and train food safety standards.
• Recruit, interview, and train kitchen staff.

Skills

Food purchasing/ordering

Culinary preparation methods

Knife skills

Verbal and written communications

Inventory management

Education

Culinary degree or equivalent professional experience

Job description

Base pay range

$75,000 - $80,000 per year

Director of Business Development & Executive Recruiter

Position: Corporate Executive Chef

Location: DC Area (Ashburn, VA) – Fully on-site

Salary: $75K-$80K+ Bonus

Growing Hospitality Services provider seeks a new Executive Chef to join their team.

Responsibilities

• Menu design & creation with fine dining and creative approach.
• Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement.
• Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions.
• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Recruit, interview, hire and train existing and new kitchen personnel.
• Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements.
• Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
• Utilize Shipday for all logistical information & organizing to expedite catering order deliveries.
• Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
• Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
• Maintains updated knowledge of current culinary and packaging and consumer dining trends.
• Responsible for ensuring timely food handling, storage, prep, and production.
• Maintains & manages kitchen specifications and SOPs as required.
• Participates in and implements Sales and Marketing programs as required from the culinary perspective.
• Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. Must be legally licensed to drive and badged as required by FBO-Clients.
• Being on call to communicate with your local operation and the company call center as needed.
• All other duties as assigned by the General Manager. Must be comfortable speaking to groups and training in public format as an internal instructor.

Qualifications

• Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.
• Must have demonstrated the ability to manage and maintain client accounts.
• The Executive Chef must have an excellent driving record, pass background test & drug screening.
• A flexible work schedule required, including weekends and holidays and frequent travel availability.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Administrative and Management

Industries

Food and Beverage Services, Food and Beverage Manufacturing, and Hospitality

Benefits

• Medical insurance
• 401(k)
• Vision insurance

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