Executive Chef Plant-Forward Fine Dining & Catering Lead

Compensation Salary range of 1000,000-120,000 annually. Exceptional pedigree and proven leadership experiencemay warrant compensation above this range. A structured performance and compensation reviewwill take place after six months. The right candidate may also be eligible for additional compensation to cover travel costs associated with relocating to Washington D.C. High quality healthcare plans available. Additional compensation and perks are negotiable. Sustainable Excellence We intentionally operate a service schedule that prioritizes quality over volume. This structureoffers an unparalleled opportunity for chefs who wish to deliver refined, high-level cuisine whilemaintaining meaningful personal time. Operating three evenings per week allows the creative runway and sustainability necessary to pursue excellence without compromise. As we continue to build demand and momentum, we plan to expand our service thoughtfully, growing from a position of strength rather than urgency. Company Description Elizabeth's is an acclaimed fine-dining restaurant and private event venue located in a historictownhouse in downtown Washington, D.C. Known for its intimate, candlelit atmosphere andthoughtfully crafted plant-based tasting menus, Elizabeth’s has been a fixture of the city's diningscene for sixteen years. We are seeking a candidate who can uplift and maintain our legacy whilealso being provided the tools to make their own legacy as a chef. Our culinary program is rooted in seasonality, technique, and creativity, offering a refined,plant-forward dining experience that emphasizes elegance, balance, and surprise. Alongside ourmain tasting menu, we operate the Onyx Bar, featuring a condensed tasting menu and à la cartefood items, craft cocktails, wines, and non-alcoholic beverages. Elizabeth’s also serves as the flagship venue for our sister company, The Catering Company ofWashington, which has over 40 years of experience producing high-end events throughout theDMV, including weddings, private dinners, corporate, and diplomatic functions. These cateringevents are not typically vegan, and the Executive chef has the opportunity to design each menuand source ingredients to their vision. We are a small, close-knit team committed to hospitality, precision, and continuous improvement. We are excited to usher in the next chapter of our culinary leadership. Our idealcandidate has strong ethics, a high standard of professional conduct, and approaches their dailyduties with enthusiasm and respect for their role. We are looking for a Chef who takes a holisticapproach to hospitality, seeing service and training as integral to their kitchen operations andmanagement style. Role Description This is a full-time, on-site role for an Executive Chef located in Washington, D.C. The ExecutiveChef will oversee all aspects of the kitchen, including designing and managing the menu,supervising kitchen staff, ensuring food quality and safety, and maintaining inventory. Additionalresponsibilities include budgeting, managing food costs, creating new recipes, and ensuring theculinary team delivers consistently high standards in both food preparation and presentation. Asa leader, the Executive Chef will train and mentor staff while fostering a collaborative and respectful work environment. This is a unique opportunity for someone who wants to build their own kitchen team and produce passionate work. We are willing to work with you to create a team that works best for you. We are only open for restaurant service Thursday-Saturday nights, therefore the schedule is less rigid than most fine dining institutions. We also require a head chef that can produce non-vegan menus for our catering clients. These events are typically short plated corporate dinners or intimate private dinners. Average guest counts range from 8 people to 40 for our usual catered plated dinners, and the majority of catering takes place on-site. Our Executive Chef will also participate in our weekly pre-shift meetings, where we meet as anentire team, front and back of house, to set expectations for the shift, address allergies and guestnotes to be aware of, and provide necessary training to keep our service smooth and consistent.We expect our Executive Chef to provide information about allergens, ingredient lists, andgeneral information about each dish to ensure that our servers execute the dining experience withknowledge and attention to detail to execute our Chef’s vision. Qualifications ● Extensive experience in cooking, recipe creation, and menu planning ● Proficiency in managing kitchen operations, including food safety and inventory management ● Strong leadership and team-building skills to mentor and supervise kitchen staff ● Time management and organizational skills to handle a fast-paced environment ● Knowledge in budgeting, food cost management, and vendor relationships ● Creative culinary skills to enhance menu development and food innovation ● Culinary degree or equivalent professional training is preferred ● Ability to maintain a clean and professional kitchen environment that complies with health regulations ● Must have worked as an Executive Chef or head Sous Chef at a well-established restaurant ● Must have a respect for plant-based foods ● Must be willing to collaborate with the beverage program, front of house staff, and management ● Must have pastry experience #J-18808-Ljbffr