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Kitchen Jobs in Washington, DC

Executive Chef - DMV

Farmers Restaurant Group

Washington, DC

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JOB DETAILS
SALARY
$100,000–$120,000 Per Year
SKILLS
Allergies, Career Development, Coaching, Cook Dishes, Employee Retention, Food Preparation, Food and Beverage Industry, Identify Issues, Leadership, Lift/Move 50 Pounds, Operations, People Management, Recipe Development, Recipe Testing, Restaurant, Sanitation, Schedule Development, Team Lead/Manager, Team Player, Test Plan/Schedule, Training/Teaching
LOCATION
Washington, DC
POSTED
1 day ago
EXECUTIVE CHEF - DMVOur 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 - $120kWHAT 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 standardsWHAT 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

About the Company

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Farmers Restaurant Group

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