Executive Chef

EXECUTIVE CHEF

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.

Salary Range: $100-$125K/Year

**This role is based in Washington, D.C. Relocation assistance within the United States may be available for qualified candidates**

BENEFITS & PERKS:

• Flexible scheduling
• Bonus Potential
• Health insurance plans available for as low as $130 per month after 30 days of employment
• Dental and vision plans offered
• Long term disability insurance
• 401k
• Company paid life insurance policy
• Paid time off
• Discounted shift meal and generous discount when dining as a guest
• Employee initiatives, including company massage therapist and discounted gym and yoga membership
• Training and career growth opportunities
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Free Employee Assistance Program with resources for legal, financial, and life needs

WHAT OUR EXECUTIVE CHEFS DO:

• Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees
• Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards
• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
• Assign and enforce operational goals for kitchen staff
• Identify, address, and document individual employee performance problems
• Understand, follow, and teach food allergy procedures and special orders/dietary restrictions
• Perform weekly inventory, ensuring that kitchen is well stocked
• Train and develop key employees for growth, advancement, and promotion
• Work with culinary team to develop and test new recipes
• Assign production duties to all kitchen staff
• Develop a schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets
• Achieve food and labor costs
• Meet daily with the appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards
• Become proficient in all stations within the kitchen
• Expedite food orders from kitchen stations to dining rooms
• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
• Foster an environment of hospitality in which all team members put the guest first in every situation
• Execute established food standards for overall guest satisfaction that meet or exceed company standards

WHAT YOU NEED TO BE AN EXECUTIVE CHEF:

• Experience managing in high volume restaurants, with a minimum of five years, preferred
• Strong understanding of restaurant operations
• Passion for hospitality
• Demonstrated ability to lead a team
• Capable of identifying problems and determining accurate solutions on each shift
• Fiscally responsible and experienced in achieving food and labor costs
• Love for all things food and beverage
• Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe to standard
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy

Farmers Restaurant Group was voted as one of the Best Places to Work across the Greater Washington, D.C. area. Our restaurants are among the most booked in the nation on OpenTable. As a Farmers Restaurant Group team member, you will be working in a lively, fast-paced work environment within a growing farmer-owned restaurant company that cares about great food and drink, thoughtful sourcing, preserving our lands and waterways for future generations, and creating a culture of never-ending learning and reinvention for our employees. No matter where you work in our company, you are on a career path with challenges and opportunities for continued professional development and growth, and we are committed to your health and overall well-being.