Executive Chef JN -092026-181024

Goodwin Recruiting; Washington (District of Columbia); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

401(k) with company match

Paid time off

Flexible scheduling

Health insurance

Additional company perks

Job summary

Goodwin Recruiting is seeking an experienced Executive Chef to lead back-of-house operations in a high-volume, upscale dining environment. This hands-on leadership role requires a chef who values execution, consistency, and team development to ensure every service reflects quality.

You will set standards for food quality, cost control, scheduling, and sanitation while collaborating with restaurant leadership to optimize P&L performance and guest experience.

Qualifications

• Proven experience as an Executive Chef in a high-volume, upscale dining environment.
• Strong background in scratch cooking within a corporate restaurant setting.
• 3+ years in an Executive Chef role with hands-on BOH leadership.
• Comfort working within corporate systems and established operating standards.
• A calm, steady leader who solves problems in the moment and keeps the kitchen moving.
• Values consistency, team development, and long-term success.

Responsibilities

• Lead daily BOH operations in a high-volume, scratch kitchen, staying connected to the line, prep, and service flow.
• Set and maintain standards for food quality, recipe execution, presentation, and kitchen organization.
• Ensure the highest levels of cleanliness, food safety, and sanitation at all times.
• Oversee labor scheduling, staffing, and productivity to support smooth, efficient service.
• Manage par levels, ordering systems, inventory, and waste control to protect food and labor costs.
• Support P&L performance through disciplined cost control and budgeting awareness.
• Coach, mentor, and develop sous chefs and kitchen staff, building teams that perform and stay.
• Work closely with FOH leadership to keep service seamless between the kitchen and dining room.
• Partner with leadership to identify operational improvements that support consistency and profitability.
• Maintain a working understanding of beverage offerings, including wine, to support menu pairings and the overall guest experience.
• Lead by example in the kitchen, setting the tone for professionalism, accountability, and teamwork.

Skills

Executive leadership

High-volume cooking

Scratch cooking

Team development

P&L awareness

Job description

High-Volume | Upscale Dining | Scratch Kitchen We’re

looking for an experienced Executive Chef to lead back-of-house operations in a high-volume, scratch kitchen. This is a hands-on leadership role for a chef who cares deeply about execution, consistency, and building strong teams. You’ll work closely with restaurant leadership to set standards, support the kitchen day-to-day, and ensure every service reflects the quality of the food and the people behind it.

What You’ll Do

• Lead daily BOH operations in a high-volume, scratch kitchen, staying connected to the line, prep, and service flow
• Set and maintain standards for food quality, recipe execution, presentation, and kitchen organization
• Ensure the highest levels of cleanliness, food safety, and sanitation at all times
• Oversee labor scheduling, staffing, and productivity to support smooth, efficient service
• Manage par levels, ordering systems, inventory, and waste control to protect food and labor costs
• Support P&L performance through disciplined cost control and budgeting awareness
• Coach, mentor, and develop sous chefs and kitchen staff, building teams that perform and stay
• Work closely with FOH leadership to keep service seamless between the kitchen and dining room
• Partner with leadership to identify operational improvements that support consistency and profitability
• Maintain a working understanding of beverage offerings, including wine, to support menu pairings and the overall guest experience
• Lead by example in the kitchen, setting the tone for professionalism, accountability, and teamwork

What We’re Looking For

• Proven experience as an Executive Chef in a high-volume, upscale to fine, or polished dining restaurant
• Strong background in scratch cooking within a corporate restaurant environment ($6M+ annual revenue)
• 3+ years of stable, progressive experience in an Executive Chef roleHands-on BOH leadership with experience managing food cost, labor, and P&L performance
• Comfort working within corporate systems and established operating standards
• A calm, steady leader who solves problems in the moment and keeps the kitchen moving
• A chef who values consistency, team development, and long-term success over short-term wins

Perks & Benefits

• Competitive salary
• 401(k) with company match
• Paid time off
• Flexible scheduling
• Health insurance
• Additional company and culture-related perks

JOB ID: 181024 #post

Nichelle Ritter

$75,000 - $95,000