Executive Chef: Lead a High-Volume Kitchen & Growth

Hawkers, LLC; Arlington, Northern (VA, KY); Hybrid; USD 90,000 - 130,000; Full time

Benefits offered by this job

Meal benefits

Paid time off

Health benefits

Career growth

Job summary

Hawkers Asian Street Food in Arlington, VA is seeking an Executive Chef to lead the restaurant's Back of House operations, culinary execution, and financial performance. You will own the guest experience from a food perspective and oversee food cost, labor, sanitation, and equipment maintenance, reporting to the General Manager and Regional Chef.

Open availability is required, including nights, weekends, and holidays.

Qualifications

• Minimum of 3–5 years of progressive culinary leadership in a high-volume restaurant environment.
• 2+ years in Executive Chef or equivalent senior kitchen leadership role preferred.
• Culinary degree or equivalent training preferred.
• Proven track record in managing food cost, labor cost, and kitchen financials.

Responsibilities

• Own and enforce Hawkers food quality standards, recipes, plate presentation, and production targets across all BOH positions.
• Oversee procurement, production, service, inventory, storage, and rotation.
• Lead daily line and sanitation checks to ensure service readiness.
• Conduct monthly HACCP and sanitation reviews and address deficiencies.
• Drive on-time ticketing while maintaining food quality across shifts.
• Maintain kitchen equipment and storage in a clean, safe condition.
• Mentor Sous Chefs and BOH team; implement Hawkers training program.
• Manage labor scheduling to balance cost and standards.

Skills

Culinary leadership

Food quality

Budget management

Team development

Food safety HACCP

ServSafe certified

English proficiency

Operations planning

Open availability

Education

Culinary degree

ServSafe Certification

Food Handler Certification

Tools

Restaurant management systems

Scheduling tools

Job description

Hawkers Asian Street Food in Arlington, VA is seeking an Executive Chef to lead the restaurant's Back of House operations, culinary execution, and financial performance. You will own the guest experience from a food perspective and oversee food cost, labor, sanitation, and equipment maintenance, reporting to the General Manager and Regional Chef.

Open availability is required, including nights, weekends, and holidays.