Executive Chef: High-Volume Scratch Kitchen Leader

Nbutexas; Washington (District of Columbia); On-site; USD 110,000 - 160,000; Full time

Benefits offered by this job

Competitive salary

401(k) with company match

Paid time off

Flexible scheduling

Health insurance

Additional company and culture-related

Job summary

Nbutexas in Washington, DC is seeking an experienced Executive Chef to lead back-of-house operations in a high-volume, scratch kitchen. This is a hands-on leadership role focused on execution, consistency, and building strong teams.

You’ll work with restaurant leadership to set standards, manage food cost and labor, and ensure service reflects the quality of the food and people behind it. Candidates should have 3+ years in an Executive Chef role in upscale or polished dining, with a background

Qualifications

• Proven experience as an Executive Chef in high-volume, upscale dining.
• 3+ years in an Executive Chef role.
• Scratch cooking background in a corporate restaurant environment.
• Strong leadership with people development.
• Budgeting and P&L awareness.

Responsibilities

• Lead daily BOH operations in a high-volume, scratch kitchen.
• Set and maintain standards for food quality, recipe execution, presentation, and kitchen organization.
• Ensure top-tier cleanliness, food safety, and sanitation.
• Oversee labor scheduling, staffing, and productivity to support smooth service.
• Manage inventory, par levels, ordering, and waste control to protect costs.

Skills

Executive Chef

BOH leadership

Cost control

P&L management

Staff development

Food safety

Menu pairing

Job description

Nbutexas in Washington, DC is seeking an experienced Executive Chef to lead back-of-house operations in a high-volume, scratch kitchen. This is a hands-on leadership role focused on execution, consistency, and building strong teams.

You’ll work with restaurant leadership to set standards, manage food cost and labor, and ensure service reflects the quality of the food and people behind it. Candidates should have 3+ years in an Executive Chef role in upscale or polished dining, with a background