Executive Chef

Founding Farmers Restaurant Group; Washington (District of Columbia); On-site; USD 100,000 - 120,000; Full time

Job summary

Founding Farmers Restaurant Group is seeking an Executive Chef in Washington, DC to lead our culinary team and oversee daily kitchen operations. You will ensure high-quality, consistent food, maintain brand standards, and foster a culture of hospitality while driving profitability.

You will manage menu development, train staff, control costs, and collaborate with management to grow the brand and guest satisfaction in a fast-paced setting.

Qualifications

• Minimum five years managing in high-volume restaurant settings.
• Strong leadership and team building abilities.
• Deep understanding of restaurant operations and guest service.
• Ability to manage food and labor costs.
• Commitment to hospitality and quality standards.

Responsibilities

• Interview, hire, train, and retain culinary staff.
• Oversee daily kitchen operations and ensure quality.
• Develop recipes and test new menu items.
• Set schedules and manage labor costs.
• Ensure sanitation and safety guidelines are followed.
• Lead the team to deliver guest-focused hospitality.

Skills

Team leadership

High-volume ops

Staff training

Food safety

Hospitality focus

Job description

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $100k - $120k

• Competitive pay
• Health insurance plans available for as low as $130 per month after 90 days of employment
• Dental and vision plans
• Paid time off
• Company sponsored 401k
• 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 with resources for legal, financial, and life needs

WHAT OUR EXECUTIVE CHEFS DO

• 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