Executive Chef
$85,000–$90,000 year
On-sitePotomac, Maryland, United States
Job Summary
Communicate daily with production staff on all food production activities, oversee menu development, purchasing, and production while incorporating organically and locally produced foods into recipes. Ensure proper food temperatures, maintain HACCP standards, and keep daily records of food usage, storage, and compliance. Lead by example through ongoing support, coaching, and feedback to develop direct reports, establish strong vendor relationships, and deliver high-end catering. Assist in back-of-house financial planning, budget analysis, and reporting to achieve operating goals. Manage client and customer-centric relationships within a fast-paced, team-oriented environment at an exceptional private school account in Washington, DC.
Required Qualifications
- Associate's Degree or five or more years of related food service experience
- 3-5 years of Executive Chef experience
- 5+ Years of experience in Contract Food Service Operation, High-End Catering Management, High-Volume Dining, and Multi-Unit experience
- Experience in a school setting is preferred
- Application and promotion of current food trends
- Proficiency and growing knowledge of sustainable practices
- Participative management style and excellent leadership skills
- Demonstrated experience cultivating talent and promoting an inclusive work environment
- Strong communication and presentation skills
- Account and Project Management Skills
- Knowledge of food safety (HACCP), sanitation, and overall workplace safety standards
- Ability to work in a collaborative team environment while fostering strong client and customer relationships
- Must be able to pass a background check
Desired Qualifications
- ServSafe® Food Protection Manager Certification preferred and Allergen Training and experience
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