Executive Chef - High-End Restaurant Group

Our client, an high-end restaurant group is seeking an Executive Chef to join their back-of-house team in Washington, DC! The successful candidate will be responsible for overseeing the daily operations of the kitchen, ensuring the preparation and presentation of high-quality food, and managing a team of chefs and kitchen staff. This role requires strong leadership skills and a deep understanding of culinary techniques and kitchen management.

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Responsibilities:
- Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget.
- Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage.
- Cultivates positive, professional relations with vendors including interactions on property with culinary staff.
- Develops and implements operating standards for the culinary department.
- Oversees menu and recipe creation, structure, offerings, tilting, pricing; Develops featured items for holidays, special events and promotions.
- Promotes and practices safe work habits through trainings, education, and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
- Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team.
- Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge.
- Oversees performance review process for all culinary employees; Delivers reviews to all Chefs.

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Qualifications:
- 5-7+ years of experience leading culinary teams. Preferably within a restaurant centered around French cuisine.
- Fluent in both written and spoken English. All additional languages are a plus.
- Formally trained in French cuisine, preferably under a master chef and/or well-renowned chef.
- Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards.
- Communicates information effectively and efficiently.
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
- Ability to perform essential job functions under pressure, maintains professionalism when working under stress.
- Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system.
- Participates in community events and ensures corporate social responsibility goals of the company are met.
- Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.
- Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after.
- Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership.
- Adhere to all HR policies and procedures.

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Please submit your resume for consideration