Regional Executive Chef

Regional Executive Chef

Location: Ashburn, VA

Salary $98,000 (DOE)

Full Benefits Package

About the Role

We are seeking an experienced and dynamic Regional Executive Chef to join our team in Ashburn, VA. The ideal candidate will be responsible for overseeing kitchen operations, ensuring the highest quality of service, and maintaining exceptional food standards.

Key Responsibilities

Quality and Production

Provide the highest quality of service to customers at all times.

Maintain and upgrade quality standards and production levels.

Determine time and sequence of cooking operations to meet meal-serving hours.

Ensure compliance with all company standards and regulatory agency requirements.

Safety and Sanitation

Promote safety and sanitation in the kitchen.

Inspect kitchen, baking, and cooking areas for cleanliness.

Maintain sanitation and safe food handling practices.

Establish and maintain safe practices regarding the operation of equipment.

Ensure compliance with waste disposal and recycling policies.

Kitchen Management

Direct cooks, bakers, salad prep, and other kitchen personnel.

Solve problems such as menu substitutions and reducing food waste.

Oversee all kitchen operations, with an emphasis on production, supervision, catering, and menu development.

Collaborate closely with the Catering Chef and Catering Director.

Staff Development

Train associates and monitor all production aspects to ensure compliance with food sanitation techniques.

Schedule associates based on business needs and budget considerations.

Facilitate all areas of service and develop and promote associates.

Daily Operations

Conduct daily production meetings with key associates.

Ensure production sheets and recipes are posted at least three days in advance.

Be present in the kitchen for 60% of meal preparation.

Maintain a clean and organized kitchen throughout the workday.

Safety and Labor Management

Attend monthly safety meetings with associates and train them in safety areas.

Post labor schedules in advance and achieve a 60/40 labor ratio.

Eliminate unnecessary overtime and cross-train associates.

Qualifications

Culinary degree preferred.

Three to five years of culinary management experience.

High-end catering experience is helpful.

Strong leadership skills and a desire to work with an industry leader.

College experience preferred.

Knowledge of current culinary trends.

Why Join Us?

Working with us means being part of a dedicated team that values excellence, innovation, and growth. We offer competitive compensation, continuous professional development opportunities, and a collaborative work environment.

If you’re ready to bring your culinary expertise to a role where you can make a tangible impact, we encourage you to apply.