Executive Chef

Executive Chef Potomac Hospitality Group

Location: Potomac, MD Reports to: Ownership Employment Type: Full-Time

Potomac Hospitality Group is dedicated to delivering dining experiences rooted in hospitality. We are seeking an experienced, systems-driven Executive Chef who is passionate about culinary excellence, operational efficiency, and leadership.

Location: Bowie, MD

Reports to: Executive Leadership

Employment Type: Full-Time

Salary Range: $95,000$105,000 base + performance bonus, benefits, and PTO

Potomac Hospitality Group is a hospitality company based in Bowie, Maryland, with more than a decade of work across the DMV. Our portfolio spans high-end event catering, institutional food service, and a full-service restaurant and includes signature cultural events that draw nationally recognized talent into our kitchen each year.

What we do is not typical. Our work moves from intimate plated dinners to large-scale corporate functions, from daily service to flagship events that demand the highest level of execution. The chef who fits this role will need to think across all of it.

We are seeking an experienced, systems-driven Executive Chef who is passionate about culinary excellence, operational rigor, and leadership development.

The Executive Chef leads all back-of-house operations across our concepts. This role requires a culinary leader who can move from a high-volume service to a black-tie plated dinner without losing footing and who builds the systems, training, and standards that allow the kitchen to run at that level whether they are personally on the line or not.

This is a multi-outlet Executive Chef role. If we were a hotel, this would be the Executive Chef over multiple food and beverage outlets. That is the most honest way to describe what this seat actually is.

Qualifications:

• Minimum 5 years of senior kitchen leadership (Executive Chef, Executive Sous, or Chef de Cuisine) with at least 3 years in high-end or large-scale event catering
• Refined dining background with experience in elevated American or multi-cuisine
• Proven experience leading and developing a structured kitchen team of 10 or more
• Extensive knowledge of kitchen logs, cooling temp charts, HACCP guidelines, and par level management
• Strong financial acumen with demonstrated experience in food cost control and inventory management
• Excellent communication, organizational, and problem-solving skills
• Ability to work flexible hours including evenings, weekends, and event-based schedules
• Comfort with G-Suite, Microsoft Windows, and ERP systems (MarginEdge experience strongly preferred)

This is a unique opportunity to lead the culinary direction of a hospitality company that has spent more than a decade earning its seat at the table in the DMV. Our work reaches corporate clients, government, embassies, cultural institutions, and signature events that bring nationally recognized talent into our kitchen each year.