Top 104 Executive chef washington dc Jobs in Washington, Dc

Sous Chef - Bazaar Meat DC
Jose Andres Group —Washington, DC
- $65,000 - $80,000 a year
- Weekends as needed
- Hospitality
- Google Workspace
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Corporate Controller
Jose Andres Group —Washington, DC
- $180,000 - $230,000 a year
- Full-time
- Hybrid work
- Microsoft Excel
- CPA
- Office
- Travel reimbursement
- Health savings account
Quick Apply
Kitchen Steward
Company Confidential Search —Washington, DC
- $20.19 - $24.00 an hour
- Weekends as needed
- Background check
- Culinary experience
- Sanitation
- Health insurance
- Dental insurance
Quick Apply
Executive Chef (Healthcare)
LinQ Global Group —Washington, DC
- Full-time
- Acute care
- Hospital
- 3 years
3d
Executive Sous Chef-LINE DC
The LINE, The Ned (US) & Saguaro Hotels —Washington, DC
- $90,000 - $100,000 a year
- Extended hours
- Microsoft Outlook
- Writing skills
- English
- Paid holidays
- Disability insurance
Quick Apply
8d
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
Sous Chef - Washington, DC
Farmers Restaurant Group —Washington, DC
- $85,000 - $100,000 a year
- Full-time
- Mid-level
- Ability to lift 50 pounds
- In-person
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Executive Chef
Chandelier Premier Steaks & Seafood —Washington, DC
- $100,000 - $150,000 a year
- Full-time
- Background check
- 3 years
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
14d
Executive Chef
Sheraton Pentagon City —Arlington, VA
- $110,000 - $120,000 a year
- Full-time
- In person
- High school
- Cooking
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Executive Chef (Healthcare)
Sodexo —Washington, DC
- $86,275 - $111,650 a year
- Full-time
- Hospital
- Customer service
- 5 years
- Free parking
- Paid holidays
Executive Chef
Meriwether Godsey, Inc. —Washington, DC
- $85,000 a year
- Full-time
- Background check
- School experience
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Director of Food & Beverage
The Ned —Washington, DC
- $160,000 - $195,000 a year
- Full-time
- US work authorization
- Senior level
- Ability to stand for extended periods
- Paid holidays
- Disability insurance
Quick Apply
Senior Sous Chef
Windows Catering Company —Alexandria, VA
- $80,000 - $100,000 a year
- Weekends as needed
- Culinary experience
- 5 years
- Food service experience
- Paid holidays
- Health insurance
Quick Apply
Kitchen Purchasing Manager
Windows Catering Company —Alexandria, VA
- $60,539.09 - $85,000.00 a year
- Full-time
- Mid-level
- Databases
- Analysis skills
- Health insurance
- Dental insurance
Quick Apply
4d
Sous Chef - minibar|barmini by José Andrés
Jose Andres Group —Washington, DC
- $65,000 - $80,000 a year
- Weekends as needed
- Hospitality
- Google Workspace
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Sales Representative
JULIUS SILVERT INC —Capitol Heights, MD
- Mid-level
- Communication skills
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Elizabeth's —Washington, DC
- $110,000 - $120,000 a year
- Full-time
- Hospitality
- Supervising experience
- Mentoring
Quick Apply
Executive Sous Chef
Omni Hotels & Resorts —Washington, DC
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Basic math
Quick Apply
Executive Sous Chef
Rosewood Hotel Group —Washington, DC
- $90,000 - $95,000 a year
- Weekends as needed
- ServSafe
- Hotel
- High school diploma or GED
- Commuter assistance
- AD&D insurance
Director Of Food & Beverage
The Ned London —Washington, DC
- $160,000 - $195,000 a year
- Full-time
- US work authorization
- Senior level
- Ability to stand for extended periods
- Paid holidays
- Disability insurance

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Sous Chef - Bazaar Meat DC

Jose Andres Group -
Washington, DC

Quick Apply

Job Details

Full-time
$65,000 - $80,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Tuition reimbursement
Paid time off
Vision insurance
Flexible schedule
Referral program
Food provided

Qualifications

Kitchen health and safety standards
Hospitality
Grilling
Google Workspace
Industrial fryers
Sautéing
Food service health code compliance
Fine dining experience
Team leadership
Food Safety Manager Certification
Coaching
Staff scheduling
Team scheduling
Team development
HACCP
Team training
Kitchen staff training
Quality standards in production
Managing kitchen staff
Meat cookery
ServSafe Food Manager Certification
Productivity software
POS systems
Food safety
Kitchen stations
Communication with kitchen staff

Full Job Description

Job Title: Sous Chef
Reports To: Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Salaried, Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

About Bazaar Meat by José Andrés – Washington, DC

Bazaar Meat is a bold, immersive celebration of the carnivorous, where fire, flavor, and theatricality come together to redefine the modern steakhouse. Rooted in the creative vision of Chef José Andrés, the concept blends traditional techniques with avant-garde execution—featuring premium cuts, whole animal cookery, inventive presentations, and a dynamic dining experience.

At Bazaar Meat DC, guests are invited into a world of energy, precision, and storytelling through food, where every dish is designed to surprise, delight, and push boundaries.

Position Summary

The Sous Chef at Bazaar Meat DC is a dynamic, hands-on culinary leader who thrives in a high-energy, performance-driven kitchen. This role is responsible for executing bold, technique-driven cuisine with precision and consistency while leading and inspiring the team through service.

You will own the rhythm of the kitchen—driving execution, maintaining intensity and focus, and ensuring every plate reflects the creativity, fire-driven techniques, and elevated standards that define Bazaar Meat. This is a role for a leader who is deeply passionate about craft, thrives under pressure, and is energized by pushing culinary boundaries while developing talent.

Key ResponsibilitiesCulinary Standards & Training

· Lead line checks and pre-service tastings; calibrate seasoning, temperatures, texture, and plating to spec.
· Uphold standardized recipes/SOPs; communicate updates and spot-train on techniques in real time.
· Coach cooks on knife skills, fire management, station organization, and expo discipline.
· Lead with a “showtime” mentality—embracing the theatrical, high-impact nature of Bazaar Meat’s dining experience while maintaining discipline and consistency.

Service Execution & Expo

· Own the pass or a key station during assigned services; protect window times and quality.
· Monitor KDS/printers; communicate pacing, 86s, and low pars to FOH leadership promptly.
· Drive immediate recovery for remakes and service issues, capturing learnings in manager logs.
· Maintain high-energy, precise execution reflective of a fast-paced, experiential dining environment.

Prep, Pars & Production

· Translate forecast into actionable prep lists; set station pars and adjust throughout the day.
· Verify labeling, dating, FIFO, and hold times; ensure accurate yields on batch production.
· Support menu changes/specials with mise en place, tastings, and training materials.

Food Safety, Sanitation & Compliance

· Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and personal hygiene.
· Maintain cleaning schedules and equipment care; ensure safe chemical/PPE use.
· Prepare for inspections and correct violations immediately.

Inventory, COGS & Ordering

· Assist with ordering and receiving; verify quality/temperatures and proper storage by zone.
· Maintain inventory accuracy and waste logs; reinforce portioning and recipe adherence to meet COGS targets.
· Flag shortages and propose substitutions that protect quality and margin.

Labor, Scheduling & Deployment

· Provide input on schedules to match volume and skill mix; manage breaks and deployment in shift.
· Cross-train team across stations to maintain coverage and growth opportunities.

Equipment, Facilities & R&M

· Ensure safe operation and daily maintenance of kitchen equipment (grills, fryers, ovens, slicers, immersion blenders).
· Filter fryers, clean hoods/filters per schedule; submit/track work orders and tag out unsafe equipment.

Events, Banquets & Openings (as applicable)

· Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
· Support openings and seasonal transitions: hiring support, training, tastings, prep builds, and stabilization.

Required Qualifications

· 3–5+ years of professional kitchen experience with 1–2+ years as a lead/strong line cook or Sous Chef in upscale/casual-fine or fine dining.
· Advanced station skills (grill, sauté, fry, garde manger) and strong expo experience.
· Knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
· Proven ability to coach teams, stay organized under pressure, and communicate clearly.
· Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
· Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

· Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
· Lift/carry/push/pull up to 35–50 lbs.
· Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
· Slip-resistant footwear required.

In Return, We Offer You

· Competitive compensation and performance-based bonus opportunities
· Comprehensive health & wellness benefits
· Retirement savings plans
· Employee dining and partner discounts
· Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Pay: $65,000.00 - $80,000.00 per year

Benefits:

401(k)
Dental insurance
Flexible schedule
Food provided
Health insurance
Paid time off
Referral program
Tuition reimbursement
Vision insurance

Experience:

Culinary Management: 3 years (Required)

Ability to Commute:

Washington, DC 20004 (Required)

Work Location: In person

Quick Apply

Refine Your Search

executive chef washington dc jobs in washington, dc

Sous Chef - Bazaar Meat DC

Corporate Controller

Kitchen Steward

Executive Chef (Healthcare)

Executive Sous Chef-LINE DC

Multi-Unit District Executive Chef - Washington, DC

Sous Chef - Washington, DC

Executive Chef

Executive Chef

Executive Chef (Healthcare)

Executive Chef

Director of Food & Beverage

Senior Sous Chef

Kitchen Purchasing Manager

Sous Chef - minibar|barmini by José Andrés

Sales Representative

Executive Chef

Executive Sous Chef

Executive Sous Chef

Director Of Food & Beverage

I want to receive the latest job alert for executive chef washington dc in washington, dc

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