Executive Chef - DMV

Farmers Restaurant Group; Washington (District of Columbia); On-site; USD 100,000 - 120,000; Full time

Job summary

Farmers Restaurant Group in Washington, DC is seeking an experienced Executive Chef to oversee high-quality culinary operations. You will lead kitchen staff, develop and execute recipes, and ensure compliance with sanitation and operational standards. Ideal candidates will have 5+ years in high-volume restaurant management and a strong passion for hospitality. This role offers a competitive salary range of $100k - $120k and a focus on career development within a vibrant dining environment.

Qualifications

• Experience managing in high volume restaurants, with a minimum of five years preferred.
• Strong understanding of restaurant operations.
• Capable of identifying problems and determining accurate solutions.

Responsibilities

• Responsible for interviewing, hiring, training, developing, and retaining culinary employees.
• Work with culinary team to develop and test new recipes.
• Model and ensure kitchen employees understand sanitation and safety guidelines.

Skills

Restaurant operations understanding

Team leadership

Problem identification and solving

Culinary knowledge

Fiscal responsibility

Job description

Career Opportunities with Farmers Restaurant Group

A great place to work.

Careers At Farmers Restaurant Group

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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

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