Executive Chef – R&D and Production
Are you an Exec Chef or Exec Sous at a luxury hotel or Michelin-starred restaurant group looking to get your life back—without sacrificing your culinary standards?
Our client is a highly established, premier catering and events company seeking an Executive Chef to lead their R&D and Production.
Reporting to the Culinary Director, this is a rare opportunity to produce fine-dining caliber cuisine at scale, all while enjoying a predictable daytime schedule, Sundays off, and all public holidays at home. If you thrive in a high-volume environment but have the palate, plating instincts, and pedigree of a five-star chef, our client wants you to help set their creative ceiling.
Why You’ll Love Working With Our Client
- Unmatched Work-Life Balance: Normal daytime hours. Maximum 55-hour weeks during peak season, dropping to a relaxed 30–35 hours during the summer off-season.
- Guaranteed Time Off: Sundays off, and all public holidays off.
- Stability: Join a highly respected, established company with exceptionally low turnover and a strong, supportive team already in place.
Compensation & Benefits
- Base Salary: $110,000 – $160,000 (negotiable, commensurate with experience)
- Bonus: 10% annual performance bonus
- Relocation: Assistance available for the right candidate
- Time Off: Generous paid vacation time
- Health: Full medical and dental coverage
- Retirement: 401(k) company retirement plan
What You Will Do
This role blends high-level kitchen execution with a client-facing sales cycle. You will be instrumental in designing bespoke menus and leading their large-scale production.
- High-Volume Production: Support the Culinary Director across all kitchen production for luxury events ranging from 50 to 1,000+ guests, flawlessly coordinating mise en place and logistics.
- Menu R&D: Lead the research and development of new dishes, seasonal refinements, and bespoke menus within a New American framework.
- Client Tastings: Step out of the kitchen to meet prospective clients, leading tastings and menu presentations in their dedicated on-site tasting kitchen.
- Team Leadership: Manage, mentor, and develop a culinary brigade of 60–70 staff during peak season, upholding strict training and accountability standards.
- Quality Control & Sourcing: Maintain rigorous benchmarks for ingredient sourcing, food safety, and plating consistency. Cultivate relationships with specialty purveyors to source premium ingredients.
Who We Are Looking For
Please note: Due to the caliber of our client's events, only candidates with a proven track record in 5-Star Hotels or Michelin-starred environments will be considered.
- Pedigree: Current or recent experience as an Executive Chef, Executive Sous Chef, or Chef de Cuisine at a luxury hotel (e.g., Ritz-Carlton, Four Seasons, Auberge) or a Michelin-starred restaurant.
- Scale: Direct, verifiable experience overseeing large-scale banquet or catering production (events of 500+ guests). Banquet Chef or Catering Chef backgrounds are highly regarded.
- Tenure: A highly stable employment history with strong, verifiable professional references.
- Education: A culinary degree from an accredited institution is required.
- Leadership & Polish: Demonstrated ability to manage a large brigade with clear communication and professionalism, coupled with the fine-dining sensibility needed to impress ultra-high-net-worth clients.
Pay: $11,000.00 - $160,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Relocation assistance
- Vision insurance
Application Question(s):
- This job is located near Arlington, VA, are you willing to commute and/or relocate to this area if hired? (relocation assistance provided)
- Have you been an Executive Sous Chef or higher in a five star hotel with at least 250 bedrooms or a Michelin star restaurant?
- Have you catered at least two events per year for more than 500 people
Work Location: In person
