Top 90 Chef de service Jobs in Washington, Dc

Chef de Cuisine
Water Bar —Arlington, VA
- $100,000 - $110,000 an hour
- Weekends as needed
- 5 years
- Mentoring
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
Server - Sixty Vines
SIXTY VINES 2200 PENN LLC —Washington, DC
- From $40 an hour
- Part-time
- English
- High school diploma or GED
- Ability to lift 50 pounds
- Paid time off
- Flexible schedule
Quick Apply
Chef De Cuisine-Hotel Washington
Schulte Boutique + Lifestyle —Washington, DC
- $90,000 - $95,000 a year
- Background check
- Pass drug screening
- Cooking
- Paid parental leave
- Paid holidays
Quick Apply
Chef de Cuisine
Sfoglina Rosslyn —Arlington, VA
- $80,000 - $90,000 a year
- Full-time
- Management
- Cooking
- Mid-level
- Health insurance
- 401(k)
Quick Apply
Bartender - Sixty Vines
SIXTY VINES 2200 PENN LLC —Washington, DC
- From $45 an hour
- Part-time
- Bar
- English
- High school diploma or GED
- Flexible schedule
Quick Apply
Kitchen Team Member - Crystal City
Call Your Mother Deli —Arlington, VA
- $18.40 - $26.00 an hour
- Weekends as needed
- Ability to lift 50 pounds
- Dental insurance
- Paid time off
Quick Apply
9d
Steward (U)
Marriott International, Inc —National Harbor, MD
- $21.41 - $28.55 an hour
- Weekends as needed
- No experience needed
- Hotel
- High school diploma or GED
SV - Server
SIXTY VINES MONTGOMERY CNTY LLC —Gaithersburg, MD
- From $30 an hour
- English
- High school diploma or GED
- Ability to lift 50 pounds
- Paid time off
- Flexible schedule
Quick Apply
Chef de Partie
La' Shukran —Washington, DC
- $20 - $24 an hour
- Full-time
- Mid-level
- Restaurant
- 2 years
- Commuter assistance
- Health insurance
Quick Apply
SV-Bar Back
SIXTY VINES 2200 PENN LLC —Washington, DC
- $16 - $20 an hour + tips
- Part-time
- Bar
- High school diploma or GED
- Ability to lift 50 pounds
- Paid time off
- Flexible schedule
Quick Apply
Marketing & Box Office Manager - The Hamilton Live
The Hamilton —Washington, DC
- $65,000 - $75,000 a year
- Full-time
- Customer service
- Mid-level
- Team management
- Paid jury duty
- Health insurance
Quick Apply
7d
Sous Chef
Pineapple and Pearls —Washington, DC
- $65,000 - $75,000 a year
- Full-time
- Mid-level
- 2 years
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
Line Cook
PF Changs —Arlington, VA
- $19 - $23 an hour
- Part-time
- 18 years or older
- No experience needed
- Food Handler Certification
- Paid training
- Health insurance
SV-Bus Staff
Sixty Vines —Washington, DC
- Part-time
- Maintenance
- English
- High school diploma or GED
- Paid time off
- Flexible schedule
Quick Apply
Executive Chef
NEXDINE, LLC —Washington, DC
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Paid holidays
- Health insurance
Quick Apply
Kitchen Team Member - Ballston
Call Your Mother Deli —Arlington, VA
- $17.95 an hour
- Weekends as needed
- Ability to lift 50 pounds
- Dental insurance
- Paid time off
Quick Apply
Chef
Tacombi —Arlington, VA
- $70,000 - $75,000 a year
- Full-time
- Ability to lift 50 pounds
- Team management
- Pre-employment physical examination
- Free parking
- COVID-19 protective measures
Quick Apply
General Manager
SIXTY VINES MONTGOMERY CNTY LLC —Gaithersburg, MD
- $75,000 - $110,000 a year
- Bachelor's degree
- US work authorization
- Senior level
- Paid time off
- 401(k) matching
Quick Apply
Sous Chef
Osteria Morini - Washington DC —Washington, DC
- Full-time
- Hospitality
- Management
- Ability to climb stairs
- COVID-19 protective measures
- Health insurance
Quick Apply
A La Carte Cook
Columbia Country Club —Chevy Chase, MD
- Full-time
- 18 years or older
- English
- Restaurant
Quick Apply

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Chef de Cuisine

Water Bar
Arlington, VA

Quick Apply

Job Details

Full-time
$100,000 - $110,000 an hour

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance

Qualifications

Operations management
Supplier management experience
Managing catering events
Team development
Kitchen cost control
Hospitality industry experience
Recruiting
Materials management in food and beverage
Restaurant cost management
Kitchen stations
Hospitality management

Full Job Description

Chef de Cuisine

About Episcope Hospitality

Episcope Hospitality is a rapidly growing hospitality company known for its commitment to creativity, quality, and thoughtful execution. With operations across Chicago, New York, New Jersey, Virginia, Phoenix, and Las Vegas, we offer a collaborative environment that supports learning, professional development, and exposure to industry-leading talent in food, beverage, and design.

We are seeking culinary leaders to join our fast-growing teams dedicated to delivering consistent, high-quality food and memorable guest experiences. If you are passionate about food, team development, and operational excellence—and thrive in a high-volume, design-forward restaurant environment—we would love to talk to you.

Summary of Position

We are seeking a highly motivated, results-driven Chef de Cuisine to lead culinary execution for Water Bar, a restaurantlocated in Arlington VA, across daily service, private dining, and catered events—delivering food that performs at scale without compromising quality.

The Chef de Cuisine is responsible for leading all back-of-house operations, culinary execution, and kitchen team development. This role owns food quality, consistency, kitchen systems, and execution of the menu while partnering closely with the General Manager, Bar Manager, and corporate culinary leadership to deliver an exceptional guest experience. The ideal candidate is a hands-on kitchen leader who builds strong teams, protects food quality and safety standards, and drives operational excellence and food cost performance.

Key Responsibilities

Culinary Leadership & Execution

Own day-to-day back-of-house operations for a la carte service and events, ensuring consistent execution of food quality, presentation, and ticket times
Lead and mentor sous chefs and kitchen leadership, building a culture of accountability, professionalism, and growth
Ensure all menu items and event menus are executed to spec, including recipes, portioning, cooking methods, and presentation standards
Maintain rigorous standards for food safety, sanitation, cleanliness, and organization across all BOH areas
Serve as a visible leadership presence on the line during peak service periods
Partner with FOH leadership and Director of Sales to ensure smooth service flow and strong FOH/BOH communication
Drive prep, production, and station readiness across all dayparts and service types.

Menu Development & Product Strategy

Partner with corporate culinary leadership on menu development, seasonal updates, and promotional offerings
Support testing, training, and rollout of new menu items to ensure operational feasibility and consistent execution
Maintain recipe books, prep guides, and training materials to support consistency and scalability
Provide feedback on menu performance, execution challenges, and opportunities for simplification or improvement

Team Development & Training

Recruit, hire, onboard, train, and retain top culinary talent
Establish clear expectations, performance standards, and growth pathways for BOH team members
Lead training initiatives to reinforce recipes, techniques, plating standards, food safety, and kitchen systems
Conduct regular performance check-ins and provide timely coaching and feedback
Foster a positive, respectful, and high-performance kitchen culture

Financial & Operational Performance

Own food cost performance, waste reduction, and inventory management
Enforce proper receiving, storage, labeling, rotation (FIFO), and par levels
Partner with the General Manager on scheduling, labor efficiency, and BOH productivity
Analyze food cost variances and implement corrective actions to protect margins
Ensure proper equipment use, cleanliness, and preventative maintenance in partnership with operations
Support ordering, vendor management, and product quality standards

Compliance & Safety

Ensure full compliance with local, state, and federal health, safety, and sanitation regulations
Maintain HACCP standards and ensure accurate logs, temperature checks, and cleaning schedules
Uphold all Episcope food safety policies and kitchen standards

Qualifications:

5+ years of progressive culinary leadership experience in high-volume, full-service restaurants and catering/events environments
Proven track record of leading kitchen teams, executing events, driving food quality, and managing food cost
Strong understanding of high-volume service flow, large-format execution, and event logistics
Experience with inventory management, ordering systems, and food cost controls
Ability to train and develop cooks across stations and event execution roles
Calm, confident leadership presence under pressure
Passion for hospitality, food, and craft
Comfort working in a fast-paced, entrepreneurial environment
Ability to stand for extended periods and perform physical tasks including lifting, bending, and reaching
Flexibility to work a variable schedule, including weekends, holidays, and evenings.
Stamina to work 50–60 hours per week

Pay & Benefits

Competitive salary based on experience
Comprehensive health, dental, and vision insurance
Paid time off and flexible scheduling
Employee dining discounts across all Episcope locations
Professional development opportunities and growth within Episcope Hospitality

Pay: $100,000.00 - $110,000.00 per hour

Benefits:

401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

chef de service jobs in washington, dc

Chef de Cuisine

Server - Sixty Vines

Chef De Cuisine-Hotel Washington

Chef de Cuisine

Bartender - Sixty Vines

Kitchen Team Member - Crystal City

Steward (U)

SV - Server

Chef de Partie

SV-Bar Back

Marketing & Box Office Manager - The Hamilton Live

Sous Chef

Line Cook

SV-Bus Staff

Executive Chef

Kitchen Team Member - Ballston

Chef

General Manager

Sous Chef

A La Carte Cook

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