Executive Chef | Reston, VA

Key Responsibilities: Lead all back-of-house operations, ensuring exceptional food quality, presentation, and consistency. Oversee scratch-kitchen execution, recipe standards, food safety, and sanitation. Manage food and labor costs, inventory, purchasing, scheduling, and kitchen profitability. Recruit, train, mentor, and develop a high-performing culinary team. Maintain operational standards while identifying opportunities to improve efficiency and performance. Partner with front-of-house leadership to deliver a seamless, guest-focused dining experience. Foster a positive, accountable, and collaborative kitchen culture.

Qualifications: Minimum 3.5 years of recent Executive Chef experience in upscale, polished, or fine dining. Proven success leading restaurant operations generating $6M+ in annual sales. Strong background in high-volume, scratch-made culinary operations. Experience with established multi-unit restaurant groups and structured corporate operating systems. Demonstrated expertise in food cost management, labor controls, inventory, and BOH financial performance. Stable career history with progressive leadership responsibilities. Proven ability to develop culinary talent and maintain high standards under pressure. Strong communication, organizational, and problem-solving skills. Willingness to complete an extended out-of-market training program.

What We Offer: Competitive compensation based on experience. Comprehensive benefits package, including health insurance, paid time off, and retirement benefits. Professional development and advancement opportunities. A collaborative, performance-driven culture that values culinary excellence and leadership. Apply Today If you are an experienced Executive Chef with a passion for elevated dining, scratch-made cuisine, and developing exceptional culinary teams, we encourage you to apply.