One Haus Hospitality

Washington, DC | $90,000–$105,000 + Monthly Profit Share

We are conducting a confidential search for an experienced and hands-on Executive Chef to lead the culinary operations of a high-volume, nationally recognized restaurant concept in Washington, DC.

This is a Chef role for a leader who believes that the strongest kitchens are built through presence, accountability, and daily investment in the team. The Executive Chef will partner closely with the General Manager and Director of Culinary to execute the brand's culinary vision while maintaining exceptional food quality, controlling costs, and developing the next generation of culinary leaders.

The ideal candidate is an energetic and entrepreneurial culinary leader with a strong understanding of restaurant systems and a proven ability to build high-performing teams. This individual should be equally comfortable leading from the pass, training a sous chef, implementing a new menu, analyzing food costs, and holding the kitchen accountable to consistently high standards.

Key Responsibilities

• Partner with the General Manager and Director of Culinary to execute and advance the restaurant's culinary direction and brand standards.
• Take ownership of the restaurant's food menu, including recipe execution, food quality, food cost, and team accountability.
• Lead the implementation and rollout of new menu items, ensuring recipes, systems, training, and execution are aligned across the culinary team.
• Build a culture of accountability, collaboration, and continuous improvement within the culinary team.
• Develop and mentor sous chefs and emerging culinary leaders, creating a strong internal pipeline of talent.
• Provide ongoing product education and ensure the team understands ingredients, preparation methods, recipes, and quality expectations.
• Maintain the highest standards of food safety, sanitation, cleanliness, and regulatory compliance.
• Monitor product quality and execution throughout service, stepping into production and service as needed.
• Stay current on culinary techniques, trends, products, and industry developments through ongoing research and education.
• Bring new ideas and an entrepreneurial mindset to the restaurant while remaining grounded in the brand's culinary identity.
• Hold the culinary team accountable for results while creating an environment where people feel supported, challenged, and motivated to grow.

Ideal Candidate Profile

• Proven culinary leadership experience within a high-volume ($6M+), full-service restaurant environment.
• Strong background in culinary management, menu implementation, and kitchen systems.
• Demonstrated ability to lead, motivate, train, and develop culinary teams.
• Strong understanding of restaurant financials, food cost, labor management, and operational systems.
• Highly hands-on leadership style with a willingness to work alongside the team during service.
• Strong organizational skills and attention to detail.
• Entrepreneurial mindset with the ability to bring creativity and new ideas while maintaining established brand standards.

Compensation & Benefits

• $95,000–$110,000 base salary, commensurate with experience
• Monthly profit-share opportunity
• Flexible scheduling
• Potential for a 4-day work week once per month
• Up to 17 days of PTO
• 401(k) match
• Medical, dental, and vision insurance after 60 days
• Wine country trips and experiential opportunities
• Complimentary access to mental health services
• Ongoing training and professional development