Executive Chef - DMV

farmersrestaurantgroup; Washington (District of Columbia); On-site; USD 100,000 - 120,000; Full time

Job summary

Farmers Restaurant Group is currently seeking an Executive Chef for the DMV area to lead the culinary team, oversee daily operations, and drive quality and hospitality across the restaurant.

The role emphasizes team development, cost control, menu execution, and maintaining the highest standards while growing the brand in a fast-paced, high-volume setting.

Qualifications

• 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

Responsibilities

• Interviewing, hiring, training, developing, and retaining qualified culinary employees.
• Interact with, direct, and supervise kitchen employees daily per company standards.
• Train and develop kitchen personnel on procedures, policies, and safety.
• Assign and enforce operational goals for kitchen staff.
• Identify, address, and document employee performance issues.
• Follow food allergy procedures and dietary restrictions.
• Perform weekly inventory and ensure kitchen is well stocked.
• Develop key employees for growth and promotion.
• Develop and test new recipes with the culinary team.
• Assign production duties to all kitchen staff.
• Create schedules ensuring full staffing and labor targets.
• Achieve food and labor costs.
• Meet daily with managers to coordinate production standards.
• Become proficient in all stations within the kitchen.
• Expedite food orders to dining rooms.
• Maintain sanitation and safety guidelines.
• Foster hospitality and guest-first culture.
• Meet established food standards for guest satisfaction.

Skills

Leadership

Hospitality

Team management

Food safety

Cost control

Operations

Job description

EXECUTIVE CHEF - DMV

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

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