Executive Chef - Lead High-Volume Kitchen & Team

Founding Farmers Restaurant Group; Washington, Baltimore (District of Columbia, MD); Sur place; USD 100 000 - 120 000; Plein temps

Résumé du poste

Founding Farmers Restaurant Group is seeking an Executive Chef in Washington, DC to lead our culinary team and oversee daily kitchen operations. You will ensure high-quality, consistent food, maintain brand standards, and foster a culture of hospitality while driving profitability.

You will manage menu development, train staff, control costs, and collaborate with management to grow the brand and guest satisfaction in a fast-paced setting.

Qualifications

• Minimum five years managing in high-volume restaurant settings.
• Strong leadership and team building abilities.
• Deep understanding of restaurant operations and guest service.
• Ability to manage food and labor costs.
• Commitment to hospitality and quality standards.

Responsabilités

• Interview, hire, train, and retain culinary staff.
• Oversee daily kitchen operations and ensure quality.
• Develop recipes and test new menu items.
• Set schedules and manage labor costs.
• Ensure sanitation and safety guidelines are followed.
• Lead the team to deliver guest-focused hospitality.

Connaissances

Team leadership

High-volume ops

Staff training

Food safety

Hospitality focus

Description du poste

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $100k - $120k

• Competitive pay
• Health insurance plans available for as low as $130 per month after 90 days of employment
• Dental and vision plans
• Paid time off
• Company sponsored 401k
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program with resources for legal, financial, and life needs

WHAT OUR EXECUTIVE CHEFS DO:

• Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees
• Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards
• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
• Assign and enforce operational goals for kitchen staff
• Identify, address, and document individual employee performance problems
• Understand, follow, and teach food allergy procedures and special orders/dietary restrictions
• Perform weekly inventory, ensuring that kitchen is well stocked
• Train and develop key employees for growth, advancement, and promotion
• Work with culinary team to develop and test new recipes
• Assign production duties to all kitchen staff
• Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets
• Achieve food and labor costs
• Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards
• Become proficient in all stations within the kitchen
• Expedite food orders from kitchen stations to dining rooms
• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
• Foster an environment of hospitality in which all team members put the guest first in every situation
• Execute established food standards for overall guest satisfaction that meet or exceed company standards

WHAT YOU NEED TO BE AN EXECUTIVE CHEF:

• Experience managing in high volume restaurants, with a minimum of five years preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Demonstrated ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Fiscally responsible and experienced in achieving food and labor costs
• Love for all things food and beverage
• Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe to standard
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy