Executive Chef – High-Volume, P&L Ownership, Bonus

Clyde's Restaurant Group; Washington (District of Columbia); On-site; USD 100,000 - 130,000; Full time

Benefits offered by this job

Quarterly bonus eligibility

Company-funded pension

401k participation

Health plan

Dental plan

Vision plan

Life insurance

Disability insurance

Telemedicine

Wellness coaching

Tuition reimbursement

Charity matching

Dining discounts

Job summary

Clyde's Restaurant Group is seeking an Executive Chef in the Washington, DC area to lead a high-volume kitchen with P&L ownership. Ideal candidates will have proven success managing $8M+ in revenue and implementing systems for cost control and inventory.

You will coach a diverse team, develop menus, and ensure exceptional quality and guest satisfaction while upholding safety and operational standards.

Qualifications

• Seasoned culinary leader with high-volume restaurant experience.
• Proven Executive Chef with $8M+ annual revenue experience.
• Strong financial fluency in food/labor cost, P&L, and inventory.
• Experience with MarginEdge or CTUIT and inventory platforms.
• Excellent communicator with FOH and kitchen teams.

Responsibilities

• Own the kitchen: quality, costs, staffing, scheduling.
• Drive costs through disciplined ordering and waste control.
• Train and develop a high-performing kitchen team.
• Lead menu development and class instruction for consistency.
• Maintain standards for quality, portions, temperatures, and presentation.
• Ensure health/safety compliance through inspections.
• Manage timekeeping and performance appraisals.
• Align kitchen ops with guest experience and business goals.

Skills

Executive leadership

Financial fluency

P&L ownership

Inventory control

Menu development

Food costing

Microsoft Suite

Team coaching

High-volume kitchen

American cuisine

Tools

MarginEdge

CTUIT

Microsoft Office

Job description

Clyde's Restaurant Group is seeking an Executive Chef in the Washington, DC area to lead a high-volume kitchen with P&L ownership. Ideal candidates will have proven success managing $8M+ in revenue and implementing systems for cost control and inventory.

You will coach a diverse team, develop menus, and ensure exceptional quality and guest satisfaction while upholding safety and operational standards.