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 café locations and our commissary operation. This is not a “stay in the kitchen all day” role—this 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 cafés 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 & Café Ballston Café / National Landing Café

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 cafés
 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 efficient—no 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
 7–10+ 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, café, 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 processes—not 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 kitchens—you’ll build the system that develops the team and enables Company growth