Executive Chef — High-Volume, P&L Leader

Clyde's Restaurant Group

Maryland

On-site

USD 100,000 - 130,000

Full time

14 days+

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Benefits offered by this job

Quarterly bonus potential

Company-funded pension

401k participation

Health plan

Dental

Vision

Life insurance

Disability insurance

Wellness program

Job summary

Join Clyde's Restaurant Group as an Executive Chef to lead a high-volume kitchen with a focus on profitability and guest experience. This culinary leadership role requires strong business acumen, systems proficiency, and a track record of delivering upscale American cuisine.

You will own culinary quality, cost management, staff development, and menu innovation across multiple DC Metro properties. The role offers a competitive base salary and quarterly bonus potential, with full benefits and

Qualifications

Proven Executive Chef experience in high-volume, upscale dining ($8M+ in annual revenue).
Strong financial fluency: food and labor cost management, P&L ownership.
Experience with food costing and inventory platforms (MarginEdge, CTUIT).

Responsibilities

Own the kitchen: culinary quality, food and labor costs, staffing and scheduling.
Drive cost goals through disciplined ordering and waste control.
Build and develop a high-performing kitchen team through coaching.
Lead menu development and regular menu classes.
Maintain standards for quality, portions, temperatures and presentation.
Ensure health, safety, and sanitation compliance.
Manage timekeeping and performance appraisals.
Partner with restaurant leadership to align kitchen with guest experience.