Executive Chef

Culinaire Staffing; Washington (District of Columbia); On-site; USD 81,000 - 109,000; Full time

Benefits offered by this job

Relocation assistance

Monthly KPI bonus

Job summary

Culinaire Staffing is seeking an Executive Chef to lead culinary operations at a high-volume, upscale restaurant. You will define the culinary identity, craft memorable dining experiences, and mentor a talented kitchen team to achieve excellence.

This role requires a proven leader who balances creative cuisine with fiscal discipline, oversees inventory, food and labor costs, and ensures compliance with health codes. Relocation assistance is available for qualified candidates.

Qualifications

• Executive Chef experience in high-volume, upscale or fine-dining settings.
• Proven P&L management and cost control expertise.
• Strong leadership and teaching ability to develop culinary talent.

Responsibilities

• Lead culinary vision and seasonal menu changes to uphold standards.
• Recruit, train, schedule, and mentor BOH staff.
• Drive profitability through inventory, purchasing, and labor management.
• Partner with FOH for menu storytelling and allergy considerations.
• Maintain brand ambassador presence in dining room and ensure safety compliance.

Skills

P&L management

Labor cost control

Menu development

Team leadership

Food cost control

Tools

Inventory software

Scheduling software

Job description

Executive Chef | High-Volume, Upscale Restaurant

Relocation Assistance Available

About the Role:

We are seeking an exceptional Executive Chef to lead culinary operations at our chef-driven, high-volume restaurant. In our kitchen, people shape experiences—you will define our culinary identity, craft memorable dining experiences for our guests, and inspire a talented culinary team to achieve excellence.

As Executive Chef, you will own the end-to-end culinary vision, guest experience, and kitchen operations. This role demands a proven leader who balances creative excellence with high-volume operational efficiency, fiscal discipline, and strong team mentorship.

Key Responsibilities

• Culinary Leadership & Vision: Seasonalmenu changes, recipe standardization, and high-volume plate execution to maintain top-tier culinary standards.

• Team Development & Culture: Recruit, train, schedule, and mentor all BOH personnel. Build a collaborative, accountable, and growth-focused kitchen culture.

• Financial & Operational Management: Drive kitchen profitability by managing inventory, vendor relationships, purchasing, food costs, and labor targets. Oversee kitchen equipment maintenance and operational workflows.

• Cross-Functional Synergy: Partner with FOH leadership to conduct daily pre-shift meetings, training service staff on menu storytelling, sourcing, preparation techniques, and potential allergens.

• Guest & Floor Engagement: Maintain an active presence in the dining room as needed to connect with guests, support front-of-house operations, and act as the brand ambassador for the kitchen.

• Compliance & Safety: Enforce strict compliance with state and federal health codes, sanitation standards, OSHA regulations, and Department of Labor guidelines.

  Benefits & Compensation

  • Highly competitive compensation package
  • Paid monthly bonus program based on KPI achievements
  • Career advancement and growth opportunities
  • Relocation support for qualified out-of-market candidates

Qualifications & Experience

• Experience: Proven track record as an Executive Chef in a high-volume, upscale, or fine-dining chef-driven environment exceeding $ 7 million

• Business Acumen: Strong proficiency in P&L management, food and labor cost control, inventory software, and kitchen scheduling.

• Leadership Skills: Outstanding communication, organizational, and teaching abilities with a passion for developing culinary talent.

Compensation:

$95,000 per year