Top 103 Executive chef Jobs in National Harbor Md

Chef de Cuisine
Jula's on the Potomac —Alexandria, VA
- $85,000 - $105,000 a year
- Full-time
- 5 years
- Ability to lift 50 pounds
- Mentoring
Quick Apply
5d
Executive Chef
Confidential —Alexandria, VA
- $110,000 - $150,000 a year
- Full-time
- Mentoring
- Recruiting
- Experience equivalent to degree accepted
- Health insurance
- Dental insurance
Quick Apply
16h
Multi-Unit District Executive Chef - Washington, DC
Tatte Bakery & Café —Washington, DC
- $105,000 - $130,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Cafe Head Chef - Downtown, DC
Tatte Bakery & Café —Washington, DC
- $76,000 - $96,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Free parking
- Commuter assistance
Quick Apply
Director of Culinary
MISKIRI HOSPITALITY GROUP —Washington, DC
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
Area Executive Chef
Viceroy Washington DC —Washington, DC
- $120,000 - $130,000 a year
- Customer service
- 5 years
- Cooking
Senior Executive Chef
University of Maryland —College Park, MD
- $110,800 - $132,960 a year
- Weekends as needed
- Background check
- Google Workspace
- ServSafe
Executive Chef
The Watergate Hotel —Washington, DC
- $130,000 - $140,000 a year
- Full-time
- Writing skills
- English
- Hotel
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Executive Chef
Goodwin Living —Alexandria, VA
- $88,000 - $95,000 a year
- Full-time
- Microsoft Excel
- ServSafe
- Customer service
- Health insurance
- Tuition reimbursement
Quick Apply
18h
Executive Chef
Marriott International, Inc —Washington, DC
- $111,000 - $142,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef - DMV
Farmers Restaurant Group —Washington, DC
- $100,000 - $120,000 a year
- Full-time
- Ability to lift 50 pounds
- Senior level
Quick Apply
Executive Chef - Embassy Suites Washington DC Convention Center
Hilton —Washington, DC
- $96,000 - $106,000 a year
- Full-time
- Sanitation
- Cooking
- Hotel
- Paid parental leave
- Employee stock purchase plan
Executive Chef 3
Sodexo —Silver Spring, MD
- $89,250 - $110,000 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
12d
Director of Culinary Services
Silverado —Alexandria, VA
- $87,000 - $92,000 a year
- Weekends as needed
- Background check
- Clean driving record
- Current TB test
- Health insurance
- Dental insurance
Quick Apply
EXECUTIVE CHEF
Compass Corporate —Arlington, VA
- $90,000 - $100,000 a year
- Full-time
- Background check
- Cooking
- Team management
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef - Major Events
Ridgewells Catering —Bethesda, MD
- $95,000 - $110,000 a year
- Full-time
- Computer literacy
- Travel
- Computer skills
- Disability insurance
- Health insurance
Quick Apply
8d
Executive Chef | Smoke & Mirrors | AC Hotel Capitol Hill Navy Yard
AC Hotel Capitol Hill Navy Yard —Washington, DC
- $91,316 a year
- 6 years
- Customer service
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Clyde's Restaurant Group —Washington, DC
- $100,000 - $130,000 a year
- Full-time
- Cooking
- US work authorization
- Senior level
- Paid jury duty
- Health insurance
Quick Apply
13d
Executive Chef 2
Sodexo —Clinton, MD
- $70,000 - $80,000 a year
- Full-time
- Acute care
- Hospital
- ServSafe
- Paid holidays
- Health insurance
12d
Executive Chef
New CHG US Holdings LLC —Washington, DC
- $96,000 - $110,000 a year
- Full-time
- Sales
- US work authorization
- Senior level
- Health insurance
- Dental insurance
Quick Apply
8d

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Chef de Cuisine

Jula's on the Potomac
Alexandria, VA

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Job Details

Full-time
$85,000 - $105,000 a year
5 days ago

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Food service closing procedures
Recipe adherence
Maintaining an organized workspace
Food service health code compliance
Stock rotation management
Food service opening procedures
Kitchen knives
Fine dining experience
5 years
Labeling
Safety regulations
Coaching
Staff scheduling
Food portioning
Labor cost analysis
Employee retention
Employee relationship building
Team scheduling
Performance feedback (performance evaluation method)
Leadership development
Team development
Store opening/closing procedures
Compliance monitoring
FIFO
Kitchen cost control
Food safety sanitizing procedures
HACCP
Team training

Full Job Description

Position Summary

We are seeking an experienced, ambitious Chef de Cuisine (CDC) to join our culinary leadership team and work closely alongside our Executive Chef.

This position is designed to be more than a traditional Chef de Cuisine role. We are looking for a culinary leader with the potential and desire to develop into an Executive Chef. The successful candidate will serve as the Executive Chef’s second-in-command while receiving hands-on mentorship and progressively greater responsibility across all aspects of culinary leadership and restaurant operations.

Our long-term goal is to develop the right individual over the next 5–10 years into a chef capable of succeeding our Executive Chef when the time comes.

This is an opportunity for someone who has already built a strong culinary and leadership foundation but wants to continue learning—not only how to run an exceptional kitchen, but how to lead the entire culinary operation.

Core Responsibilities

Culinary Execution

Ensure every dish meets the restaurant's standards for quality, presentation, temperature, and consistency.
Lead all line operations during service.
Taste and inspect food throughout each shift.
Maintain recipe accuracy and standardized preparation methods.
Ensure proper portioning and minimize waste.
Execute daily specials and seasonal menu items according to Executive Chef direction.
Continuously evaluate food quality and identify opportunities for improvement.

Kitchen Leadership

Lead, coach, and develop all hourly kitchen employees.
Create a positive, professional, and accountable work environment.
Conduct daily lineups and pre-shift meetings.
Train new culinary employees using company standards.
Provide ongoing coaching and performance feedback.
Address performance issues promptly and professionally.
Foster teamwork, communication, and mutual respect.

Daily Operations

Oversee all daily BOH operations including:

Opening and closing procedures
Production schedules
Prep execution
Line readiness
Station organization
Equipment functionality
Service flow
Closing cleanliness

Ensure every station is fully stocked and prepared before service begins.

Food Safety & Sanitation

Maintain strict compliance with:

Local Health Department regulations
HACCP principles
Safe food handling procedures
Proper storage and labeling
FIFO inventory rotation
Temperature monitoring
Cleaning and sanitation standards

Maintain a kitchen that is inspection-ready at all times.

Inventory & Cost Control

Assist the Executive Chef in controlling food costs through:

Accurate ordering
Inventory management
Portion control
Waste reduction
Yield management
Product rotation

Monitor product usage and immediately report shortages, quality concerns, or excessive waste.

Scheduling & Labor

Assist with:

Weekly kitchen schedules
Labor management
Shift assignments
Break compliance
Overtime control
Staffing levels

Ensure labor goals are achieved without compromising guest experience

Training & Development

Develop a high-performing culinary team by:

Training new hires
Cross-training team members
Teaching proper cooking techniques
Reinforcing recipes and standards
Developing future kitchen leaders

Create a culture of continuous learning and accountability.

Communication

Serve as the primary communication link between:

Executive Chef
Sous Chefs
Line Cooks
Prep Team
Dish Team
Front of House Managers

Communicate clearly regarding:

Menu changes
86 items
Production needs
Guest allergies
Equipment issues
Staffing concerns

Leadership Expectations

The Chef de Cuisine is expected to:

Lead by example.
Remain calm under pressure.
Hold team members accountable.
Maintain professionalism at all times.
Demonstrate urgency without sacrificing quality.
Promote teamwork and respect.
Build trust through consistency and fairness.

Performance Expectations

Success in this role includes:

Food Quality

Consistent execution of every menu item
Accurate plating
Excellent taste and presentation
Minimal guest food complaints

Kitchen Operations

Organized and efficient service
Well-prepared stations
Smooth ticket flow
Clean and orderly kitchen

Team Leadership

Low turnover
Strong morale
Effective coaching
High accountability

Food Cost

Controlled waste
Accurate portioning
Proper inventory management
Efficient ordering

Sanitation

Excellent health inspection readiness
Safe food handling
Clean equipment
Organized storage area

Qualifications

Preferred qualifications include:

5+ years of progressive culinary experience
2+ years in a leadership role
Strong knowledge of scratch cooking techniques
Excellent knife skills
Strong organizational abilities
Fine dining experience
Experience managing food cost and labor
Experience with inventory systems

Physical Requirements

Ability to lead in a high-volume environment
Food safety certification (or ability to obtain)
Ability to lift up to 50 pounds
Ability to stand for extended periods

Core Competencies

Leadership
Communication
Accountability
Organization
Time Management
Problem Solving
Attention to Detail
Coaching & Development
Professionalism
Adaptability
Culinary Excellence
Sense of Urgency

Success Looks Like

A successful Chef de Cuisine is a respected leader who inspires confidence through consistency, organization, and culinary excellence. They build strong teams, maintain impeccable standards, and execute the Executive Chef's vision with precision every shift. They anticipate challenges before they arise, solve problems decisively, and create an environment where both employees and guests experience excellence every day.

More detail about Jula's on the Potomac, please visit https://culinaryagents.com/entities/656807-Jula%2527s-on-the-Potomac

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Refine Your Search

executive chef jobs in national harbor md

Chef de Cuisine

Executive Chef

Multi-Unit District Executive Chef - Washington, DC

Cafe Head Chef - Downtown, DC

Director of Culinary

Area Executive Chef

Senior Executive Chef

Executive Chef

Executive Chef

Executive Chef

Executive Chef - DMV

Executive Chef - Embassy Suites Washington DC Convention Center

Executive Chef 3

Director of Culinary Services

EXECUTIVE CHEF

Executive Chef - Major Events

Executive Chef | Smoke & Mirrors | AC Hotel Capitol Hill Navy Yard

Executive Chef

Executive Chef 2

Executive Chef

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