Executive Chef
$96,000–$110,000 year
On-siteDistrict of Columbia, United States
Job Summary
Lead day-to-day culinary operations for the DC location by overseeing product preparation, menu development, and standard operating procedures to drive sales and profitability. Manage the profit & loss, control inventory and labor costs, and ensure strict adherence to health, safety, and hygiene regulations. Recruit, train, and supervise the culinary team while handling HR functions including payroll and performance management. Actively participate in service to exemplify standards and foster positive communication across all departments. Work a variable schedule including nights, weekends, and holidays, with a preference for plant-based ingredients.
Required Qualifications
- Entrepreneurial minded
- Track record of progressive sophisticated-casual culinary management experience
- At least 2 years of experience as an Executive Chef in a comparable, fast-paced and dynamic environment
- Solution focused and hands-on leadership style
- Ability to motivate others and build diverse, effective teams
- Strong attention for detail and commitment to upholding high standards
- Ironclad integrity, sound decision making ability, and analytical mindset
- Solid financial acumen with experience successfully managing budgets, food cost, and inventory
- An innovative mindset towards business growth
- Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business
- Culinary degree preferred but not required
Desired Qualifications
- Passion for and knowledge of plant-based ingredients
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