Executive Chef

Nbutexas; Washington (District of Columbia); On-site; USD 110,000 - 160,000; Full time

Benefits offered by this job

Competitive salary

401(k) with company match

Paid time off

Flexible scheduling

Health insurance

Additional company and culture-related

Job summary

Nbutexas in Washington, DC is seeking an experienced Executive Chef to lead back-of-house operations in a high-volume, scratch kitchen. This is a hands-on leadership role focused on execution, consistency, and building strong teams.

You’ll work with restaurant leadership to set standards, manage food cost and labor, and ensure service reflects the quality of the food and people behind it. Candidates should have 3+ years in an Executive Chef role in upscale or polished dining, with a background

Qualifications

• Proven experience as an Executive Chef in high-volume, upscale dining.
• 3+ years in an Executive Chef role.
• Scratch cooking background in a corporate restaurant environment.
• Strong leadership with people development.
• Budgeting and P&L awareness.

Responsibilities

• Lead daily BOH operations in a high-volume, scratch kitchen.
• Set and maintain standards for food quality, recipe execution, presentation, and kitchen organization.
• Ensure top-tier cleanliness, food safety, and sanitation.
• Oversee labor scheduling, staffing, and productivity to support smooth service.
• Manage inventory, par levels, ordering, and waste control to protect costs.

Skills

Executive Chef

BOH leadership

Cost control

P&L management

Staff development

Food safety

Menu pairing

Job description

High-Volume | Upscale Dining | Scratch Kitchen

We’re looking for an experienced Executive Chef to lead back-of-house operations in a high-volume, scratch kitchen. This is a hands-on leadership role for a chef who cares deeply about execution, consistency, and building strong teams. You’ll work closely with restaurant leadership to set standards, support the kitchen day-to-day, and ensure every service reflects the quality of the food and the people behind it.

What You’ll Do

• Lead daily BOH operations in a high-volume, scratch kitchen, staying connected to the line, prep, and service flow
• Set and maintain standards for food quality, recipe execution, presentation, and kitchen organization
• Ensure the highest levels of cleanliness, food safety, and sanitation at all times
• Oversee labor scheduling, staffing, and productivity to support smooth, efficient service
• Manage par levels, ordering systems, inventory, and waste control to protect food and labor costs
• Support P&L performance through disciplined cost control and budgeting awareness
• Coach, mentor, and develop sous chefs and kitchen staff, building teams that perform and stay
• Work closely with FOH leadership to keep service seamless between the kitchen and dining room
• Partner with leadership to identify operational improvements that support consistency and profitability
• Maintain a working understanding of beverage offerings, including wine, to support menu pairings and the overall guest experience
• Lead by example in the kitchen, setting the tone for professionalism, accountability, and teamwork

What We’re Looking For

• Proven experience as an Executive Chef in a high-volume, upscale to fine, or polished dining restaurant
• Strong background in scratch cooking within a corporate restaurant environment ($6M+ annual revenue)
• 3+ years of stable, progressive experience in an Executive Chef role
• Hands-on BOH leadership with experience managing food cost, labor, and P&L performance
• Comfort working within corporate systems and established operating standards
• A calm, steady leader who solves problems in the moment and keeps the kitchen moving
• A chef who values consistency, team development, and long-term success over short-term wins

Perks & Benefits

• Competitive salary
• 401(k) with company match
• Paid time off
• Flexible scheduling
• Health insurance
• Additional company and culture-related perks