Top 25 Head chef Jobs in Ashburn Va

Director of Culinary
MISKIRI HOSPITALITY GROUP —Gaithersburg, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
Banquet Chef - Regency at Dominion Valley
Regency at Dominion Valley —Haymarket, VA
- $55,000 - $60,000 a year
- Full-time
- Microsoft Word
- Hospitality
- 5 years
- Paid holidays
- Disability insurance
Quick Apply
11d
Full Time Sous Chef
OH's Vineyard Wine Salon —Round Hill, VA
- $55,000 - $59,000 a year
- Full-time
- Background check
- In-person
- Senior level
- Health insurance
- Dental insurance
Quick Apply
8d
Line Cook
Taco Bamba Taqueria by Chef Victor Albisu —Sterling, VA
- $16 - $20 an hour
- Part-time
- In-person
- Communication skills
- Entry level
Quick Apply
Kitchen, Bartender, Server, busser/runner
Vooodoo Brewing Co - Herndon —Herndon, VA
- $50 - $250 a day
- Part-time
- Ability to lift 50 pounds
- Fair chance
- In-person
- Paid training
- Employee discount
Quick Apply
Prep Cooks, Line Cooks, Dishwashers - Tatte Ashburn
Tatte Bakery & Café —Ashburn, VA
- $18.50 - $23.00 an hour
- Weekends as needed
- Hospitality
- Ability to lift 50 pounds
- Bakery
- Dental insurance
- Employee assistance program
Quick Apply
Executive Chef
PF Changs —Fairfax, VA
- $89,000 - $109,000 a year
- Urgently hiring
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Health insurance
1d
Senior Sous Chef
Global Grains LLC —Ashburn, VA
- $58,362.39 - $75,000.00 a year
- Full-time
- Continuous improvement
- Mentoring
- In-person
- Food provided
Quick Apply
Experienced Sushi Chef
Genki Wagyu Shabu House —Rockville, MD
- From $5,000 a month
- Temporary
- Mid-level
- In-person
- 1 year
- Employee discount
- Flexible schedule
Quick Apply
Executive Chef
Ale House Holdings —Fairfax, VA
- Full-time
- Ability to lift 50 pounds
- Senior level
- Restaurant
Quick Apply
Line Cook
Halal Delivery —Haymarket, VA
- Full-time
- Mid-level
- High school diploma or GED
- Organizational skills
Quick Apply
Cook
Burger Billy's Joint —Fairfax, VA
- From $18 an hour
- Part-time
- Customer service
- Fair chance
- In-person
- Paid training
- Employee discount
Quick Apply
6d
Cook/Prep
Taco Bamba Taqueria by Chef Victor Albisu —Washington, DC
- $18 - $24 an hour
- Part-time
- In-person
- Communication skills
- Entry level
Quick Apply
Head Sushi Chef
Sushi by Bou Global LLC —Reston, VA
- $1,200 - $1,800 a week
- Weekends as needed
- 5 years
- In-person
- Senior level
Quick Apply
9d
Line Cook/Prep
Aslin Beer Company —Herndon, VA
- From $16 an hour
- 8 hour shift
- Bar
- Casual dining restaurant
- Fast casual restaurant
- 401(k)
- 401(k) matching
Quick Apply
14d
Line Cook
Collevecchio Llc —Washington, DC
- $18 - $23 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Food Prep/Pizza Station
Anthony’s Italian and Mediterranean Restaurant —Purcellville, VA
- $17 - $19 an hour
- Part-time
- Casual dining restaurant
- In-person
- Entry level
- Employee discount
Quick Apply
1d
Line Cook
Covenant Holdings Group, LLC —Falls Church, VA
- $16.00 - $18.50 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Health insurance
- Employee discount
Quick Apply
Line Cook
Honor Brewing Company —Sterling, VA
- $18 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Paid training
- Employee discount
Quick Apply
11d
Line Cook
Hersha Hospitality Management, LP —Arlington, VA
- $20 - $22 an hour
- Weekends as needed
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance
2d

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Director of Culinary

MISKIRI HOSPITALITY GROUP
Gaithersburg, MD

Quick Apply

Job Details

Full-time
$140,000 a year

Qualifications

ServSafe
Kitchen cost control
Restaurant cost management

Full Job Description

Job Summary

The Director of Culinary oversees the strategic vision, menu development, and back-of-house (BOH) operations for all restaurant locations within our group. This role leads culinary innovation, establishes standard operating procedures, and ensures maximum kitchen profitability. The Director of Culinary mentors kitchen leadership, enforces strict food safety protocols, and maintains uniform food quality across the entire brand. [1, 2, 3]

Key Responsibilities

Culinary Innovation & Menu Engineering

Menu Development: Design, test, and implement innovative menus that align with brand identity and food trends.
Recipe Standardization: Create detailed, cross-utilizable, and scalable recipe manuals with precise plating guides.
Pricing & Profitability: Audit theoretical food costs regularly to hit target margins through smart pricing and ingredient selection.
Seasonal Rollouts: Manage the R&D pipeline for limited-time offers (LTOs) and seasonal menu updates. [1, 2]

Supply Chain & Food Cost Control

Vendor Selection: Source high-quality ingredients and negotiate national or regional pricing contracts with vendors.
Inventory Management: Oversee BOH inventory systems to track waste, prevent theft, and optimize stock levels.
Quality Assurance: Establish rigorous quality control standards for incoming raw products and finished dishes.

Operational Excellence & Compliance

Kitchen SOPs: Develop and enforce uniform standard operating procedures for prep, line execution, and closing shifts.
Health & Safety: Ensure every kitchen strictly adheres to FDA Food Code, local health department mandates, and OSHA guidelines.
Kitchen Layouts: Assist with kitchen design, equipment procurement, and workflow optimization for existing and new store openings.

Talent Management & Training

Chef Leadership: Recruit, onboard, and mentor Executive Chefs and Head Chefs across all locations.
Training Programs: Conduct comprehensive hands-on training workshops for all new menu rollouts and culinary systems.
Performance Management: Evaluate kitchen leadership performance and establish clear professional development paths.
Culture: Foster a collaborative, professional, and high-energy kitchen environment to maximize retention.

Qualifications & Skills

Experience: Minimum of 5 years as a Multi-Unit Executive Chef, Corporate Chef, or Culinary Director.
Education: Degree in Culinary Arts or Culinary Management preferred. Equivalent professional experience required.
Financial Acumen: Deep understanding of food cost metrics, yield analyses, and BOH inventory software.
Leadership: Proven ability to manage, inspire, and train remote culinary teams across multiple locations.
Certifications: Current ServSafe Manager and ServSafe Allergens certifications required.
Travel: Willingness to travel frequently to various locations (up to 50–75% of the time) for audits and openings. [1, 2, 3]

Physical Demands & Work Environment

Must be able to stand, walk, and work on hot kitchen lines for extended periods.
Ability to safely lift and carry kitchen items weighing up to 50 pounds.
Frequent exposure to sharp utensils, high heat, open flames, and cold storage units.

Quick Apply

Refine Your Search

head chef jobs in ashburn va

Director of Culinary

Banquet Chef - Regency at Dominion Valley

Full Time Sous Chef

Line Cook

Kitchen, Bartender, Server, busser/runner

Prep Cooks, Line Cooks, Dishwashers - Tatte Ashburn

Executive Chef

Senior Sous Chef

Experienced Sushi Chef

Executive Chef

Line Cook

Cook

Cook/Prep

Head Sushi Chef

Line Cook/Prep

Line Cook

Food Prep/Pizza Station

Line Cook

Line Cook

Line Cook

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