Executive Chef

Genesis Distribution; Washington (District of Columbia); Hybrid; USD 90,000 - 110,000; Full time

Benefits offered by this job

PTO

M-F Schedule

Holidays Off

August/December Closures

Competitive Salary

Job summary

The National Democratic Club on Capitol Hill seeks an Executive Chef to lead all culinary operations for member dining, banquets, and catering, upholding top quality, presentation, sanitation, and cost control.

You will develop innovative menus, manage budgets, mentor staff, ensure HACCP compliance, and build strong relationships with members and club leadership to create memorable dining experiences.

Qualifications

• 7-10 years as an Executive Chef in a fine dining establishment or Private Club.
• Proven track record of excellence and strong reputation in the industry.
• Experience with P&L and financial accountability.
• Ability to develop creative menus and lead a team.
• Capability to coach staff from diverse backgrounds.

Responsibilities

• Plan seasonal menus for dining outlets and events.
• Lead food preparation and ensure quality, taste, and presentation.
• Develop budgets and monitor costs to meet financial goals.
• Oversee staff recruitment, training, scheduling, and evaluation.
• Maintain HACCP compliance and food safety standards.
• Collaborate with club management for private events and programs.

Skills

Leadership

Menu development

Financial accountability

Creativity

Staff coaching

Time management

Communication

Education

Culinary Arts Degree

CIA Grad preferred

MBA/Masters in Hospitality

Tools

Toast POS System

Job description

NDC was founded in 1953 by former members of the Truman Administration as a membership organization dedicated to advancing the party principles in a social atmosphere. Many of our members include White House Officials, members of the United States House of Representatives and Senate, and national leaders in business and industry.

The National Democratic Club is located on Capitol Hill within blocks of Congressional office buildings, the Library of Congress, and the US Supreme Court. There is also convenient access to the Capitol South Metro Station (Blue, Orange, and Silver lines.)

Club is open 5 days per week, 11 months per year.

Age of Club:73

Number of Members:1300

Average Age of Members:50

Dining Facilities

• 1 Formal Dining Room that seats 150
• 1 Lounge/Bar that seats 35
• 1 Outdoor Dining that seats 45

Date Posted

6/23/2026

Job Title

Executive Chef

Job Description

Position Summary:

The Executive Chef is responsible for the overall leadership, management, and execution of the Club’s culinary operations. This position oversees all food production for member dining, banquets, special events, and catering functions while maintaining the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef is expected to be a visible leader who develops innovative menus, builds strong relationships with members, and fosters a positive, professional kitchen culture.

Essential Duties and Responsibilities

Culinary Leadership

• Plan, develop, and execute seasonal menus for all dining outlets and club events.
• Maintain exceptional standards for food quality, consistency, taste, and presentation.
• Create innovative offerings that reflect member preferences and current culinary trends.
• Lead all food preparation and production activities.
• Ensure recipes, portion standards, and presentation guidelines are consistently followed.

Member Experience

• Engage regularly with members to gather feedback and enhance dining experiences.
• Respond promptly and professionally to member comments and special requests.
• Collaborate with Club leadership to create memorable dining and event experiences.
• Develop and manage annual kitchen operating budgets.
• Monitor food, labor, and operating costs to meet established financial goals.
• Analyze purchasing, inventory, and production practices to maximize efficiency.
• Negotiate with vendors and maintain strong supplier relationships.
• Conduct regular inventory and implement effective cost-control measures.

Staff Leadership and Development

• Recruit, train, schedule, supervise, and evaluate culinary staff.
• Foster a culture of professionalism, teamwork, accountability, and continuous improvement.
• Develop employee skills through coaching, mentoring, and ongoing training.
• Ensure proper staffing levels for daily operations and special events.

Food Safety and Compliance

• Ensure compliance with all federal, state, and local health and sanitation regulations.
• Maintain a clean, safe, and organized kitchen environment.
• Enforce HACCP principles and food safety best practices.
• Ensure all equipment is properly maintained and operated safely.

Event and Banquet Operations

• Collaborate with Club management to plan and execute private events, member functions, and special club programs.
• Design banquet menus and oversee event food production.
• Ensure seamless execution of culinary operations for all events.

Core Competencies

• Leadership and Team Development
• Member and Guest Service Excellence
• Menu Innovation and Creativity
• Operational Excellence
• Quality Assurance
• Event Execution
• Communication and Collaboration

Candidate Qualifications

Qualified Candidates will have most of the following:

• 7-10 years as an Executive Chef in a fine dining establishment or Private Club
• Track record of excellence, accolades, positive reputation among industry peers
• P&L and Financial accountability
• Extreme Attention to Detail
• Creative Menu Development
• Ability to effectively coach and teach staff from a variety of backgrounds
• Easily interface with Club Members, Management, Staff, and others
• Experience working in a Private Club Environment
• Understands Banquet and Catering/Event Production
• Exceptional Time Management Skills
• Able to lift 50lbs
• Able to stand for extended periods of time

Not required – Nice to Have:

• Familiarity with Toast POS System
• Pastry Experience

Educational Requirements

• Culinary Arts Degree
  • CIA Grad will be given preference
• Other Degrees in Hospitality, Managment, or MBA/Masters

Date Position Available

7/1/2026

Salary Range

$90,000.00 to $109,999.00

Other Benefits

What we offer:

• Competitive Salary (Based on Experience)
• PTO (Vacation, Sick)
• M-F Schedule (Club is closed Sat/Sun)
• All Federal Holidays Off
• August/December Closures (During Congressional Recess)