Executive Chef (Multi-Unit Culinary Leader)

Job Title: Executive Chef (Multi-Unit Culinary Leader)

Location: Northern Virginia + Washington, DC Area Cafes; Tysons Bakery

Job Type: Full-Time | Performance-Based Compensation

Compensation: $70,000$90,000 base + bonus (OTE $80K$110K)

Position Overview

We're looking for an Executive Chef to own culinary execution across multiple caf locations and our commissary operation. This is not a stay in the kitchen all day rolethis is a field leader, systems builder, and standards enforcer. You will be responsible for food quality, consistency, cost control, team development, and menu innovation across all units. You will work directly with ownership and Restaurant Managers to translate vision into scalable execution.

Bottom line: if it's coming out of the kitchen, you own it.

Core Responsibilities

Multi-Unit Culinary Leadership

Oversee all food production across cafs and commissary

Oversee all food production in support of Catering execution

Ensure absolute consistency in recipes, presentation, and quality

Conduct regular site visits and audits (daily/weekly cadence)

Act as the culinary standard-bearer across the organization

Own kitchen execution: you fill the gaps when neededGood Company Doughnuts & Caf Ballston Caf / National Landing Caf

Systems & Process Development

Build and document SOPs for all kitchen operations

Standardize recipes, yields, prep processes, and plating

Implement production systems that scale with growth

Partner with operations to align kitchen flow with service demands

Food Cost & Financial Performance

Own COGS targets (Restaurant 365 Accounting System & Inventory)

Manage purchasing, vendor relationships, and inventory standards

Drive waste reduction and portion control discipline

Collaborate with finance on margin optimization

Menu Development & Innovation

Lead seasonal menu updates and product development

Collaborate with Beverage and Pastry Directors to ensure menu alignment

Collaborate with Marketing Team to facilitate promotions and content generation

Balance creativity with operational simplicity and scalability

Maintain brand integrity while evolving offerings

Support LTOs, catering menus, and retail product expansion

Commissary & Production Oversight

Manage centralized production for food preparation items

Optimize production planning and distribution to cafs

Ensure food safety, labeling, and compliance standards

Improve throughput without sacrificing quality

Team Leadership & Development

Hire, train, and develop kitchen leaders (Chefs, Kitchen Managers)

Build a culture of discipline, pride, and accountability

Implement clear performance expectations and coaching systems

Coordinate activities with senior leadership, Restaurant and Kitchen Management

Communicate professionally and in accordance with Company Team Norms

Identify and develop future leaders

Food Safety & Compliance

Enforce all health department and food safety standards are exceeded

Ensure all Kitchen licensing and certifications are current

Lead audits, inspections, and corrective actions (BOH Quality Control Plan)

Ensure staff adhere to Company policies

Maintain production and waste records

Maintain best-in-class cleanliness and organization

What Success Looks Like

Guests experience the same product, every time, at every location

Kitchens run clean, tight, and efficientno chaos

Food cost is controlled and predictable

New locations open smoothly with plug-and-play systems

Team leaders are developed, Kitchen Managers capable of independent operations

Innovation happens via a managed process without breaking operations

Qualifications

710+ years culinary leadership experience

Proven success in multi-unit and or commissary-driven concepts

Strong background in high-volume production environments

Experience and proficiency with Restaurant 365

Experience with full-service, caf, and fast-casual concepts preferred

Demonstrated culinary excellence; you must be a great cook, not just a manager

Deep understanding of food cost, labor efficiency, and kitchen systems

Demonstrated ability to build and scale processesnot just execute them

ServSafe (or equivalent) certification required

Leadership Profile

Operator first you understand the grind and respect it

Standards-driven you don't tolerate close enough

Builder you create systems that last

Coach you develop people and the team

Calm under pressure no drama, just solutions; quiet professional

Ownership mindset you think like it's your business

Compensation & Structure

Competitive base salary (applicant based): $70,000 - $90,000

Performance-based bonus tied to:

o Food cost targets

o Quality scores / audits

o Unit performance

Growth path to VP of Culinary / Culinary Director

Competitive benefits package (health, 401k, PTO etc.)

Why This Role Matters

We're scaling. Fast.

The right culinary leadership will ensure quality and cost control while nurturing a high performing, winning culture. This role is the backbone of operational excellence. You won't just run kitchensyou'll build the system that develops the team and enables Company growth