Executive Chef MultiUnit Culinary Leader
Good Company Doughnuts & Cafe, Arlington, VA, United States
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 needed
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: Food cost targets, Quality scores / audits, 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.
#J-18808-Ljbffr
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 needed
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: Food cost targets, Quality scores / audits, 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.
#J-18808-Ljbffr