Top 113 Executive chef 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
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
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Executive Chef
HarborChase of Olney —Olney, MD
- $90,000 - $95,000 a year
- Background check
- Microsoft Outlook
- Mid-level
Quick Apply
2d
Area Executive Chef
Viceroy Washington DC —Washington, DC
- $120,000 - $130,000 a year
- Customer service
- 5 years
- Cooking
Executive Chef
Marriott International, Inc —Washington, DC
- $111,000 - $142,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef
Levy Sector —Washington, DC
- $115,000 - $125,000 a year
- Full-time
- 5 years
- Computer literacy
- Cleaning
- Commuter assistance
- Paid parental leave
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 - 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
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 - DMV
Farmers Restaurant Group —Washington, DC
- $100,000 - $120,000 a year
- Full-time
- Ability to lift 50 pounds
- Senior level
Quick Apply
Executive Sous Chef at Bourbon Steak
Four Seasons —Washington, DC
- $85,000 - $100,000 a year
- Weekends as needed
- US work authorization
- Military encouraged
- Senior level
- Health insurance
- Dental insurance
4d
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
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
Executive Chef 3
Sodexo —Washington, DC
- $89,250 - $115,500 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
Executive Sous Chef
Marriott International, Inc —Bethesda, MD
- $86,000 - $112,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef
New CHG US Holdings LLC —Washington, DC
- $90,000 - $110,000 a year
- Full-time
- Sales
- US work authorization
- Senior level
- Health insurance
- Dental insurance
Quick Apply
10d
Executive Sous Chef
Barcelona Wine Bar —Washington, DC
- $80,000 - $85,000 a year
- Recruiting
- Computer skills
- Senior level
Quick Apply
Executive Chef
Alta Strada Embassy Row LLC —Washington, DC
- $80,000 - $100,000 a year
- Full-time
- Cooking
- Budgeting
- Senior level
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
NEXDINE, LLC —Washington, DC
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Paid holidays
- Health insurance
Quick Apply
Executive Chef - Blackburn - Howard University
Aramark —Washington, DC
- $90,000 - $110,000 a year
- Customer service
- Cooking
- University
- Disability insurance
- Health insurance

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Chef de Cuisine

Water Bar
Arlington, VA

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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

executive chef jobs in washington, dc

Chef de Cuisine

Cafe Head Chef - Downtown, DC

Executive Chef

Area Executive Chef

Executive Chef

Executive Chef

Executive Chef

Executive Chef - Embassy Suites Washington DC Convention Center

Senior Executive Chef

Executive Chef - DMV

Executive Sous Chef at Bourbon Steak

Director of Culinary

Executive Chef

Executive Chef 3

Executive Sous Chef

Executive Chef

Executive Sous Chef

Executive Chef

Executive Chef

Executive Chef - Blackburn - Howard University

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