111 executive chef jobs at 51 companies in Fairfax, VA
2d
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Executive Chef
Washington, D.C., District of Columbia, United States
$96k-$110k/yr OnsiteFull Time
2+ YOERequires 2+ years as an Executive Chef in a comparable fast-paced environment, culinary management experience, financial acumen, budgeting and inventory skills, and the ability to lead diverse teams.
ClassPass
4w
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Executive Chef
Potomac, Maryland, United States
$85k-$90k/yr OnsiteFull Time
5+ YOE3+ Mgmt5+ years contract food service and executive chef experience, HACCP and food-safety knowledge, culinary and leadership skills, budget/cost management, vendor relations, and ability to pass a background check.
3mo
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Executive Chef
Potomac, Maryland, United States
OnsiteFull Time
5+ YOE3+ Mgmt5+ years hands-on food prep; 3+ years progressive management as Executive Chef; Serve Safe Manager certification; culinary degree preferred; IL/AL/MC or hotel experience a plus.
1w
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Executive Chef
Arlington, Virginia, United States
$75k-$90k/yr OnsiteFull Time
3+ YOE3+ MgmtServSafe certification, 3+ years as an executive chef, 3–5 years of management experience, extensive culinary knowledge, Microsoft applications proficiency, and ability to lead kitchen teams in high-volume settings.
Toast POS, XtraChef, Microsoft applications, Microsoft Excel, Microsoft Word, Microsoft PowerPoint, Microsoft Outlook, oven, deep fryer, mixer, grill, steamer, calculator, dishwasher, chef knives, computer, photocopier
1w
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Executive Chef
Leesburg, Virginia, United States
$100k-$120k/yr OnsiteFull Time
3+ YOERequires a high school diploma or equivalent, 3+ years as an Executive Chef, kitchen staff supervision, cost control, sanitation expertise, and valid county food handler and ServeSafe permits. Culinary degree preferred.
Aloha Point of Sale, point-of-sale system
1w
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Executive Chef
Washington, District of Columbia, United States
$100k-$130k/yr OnsiteFull Time
Requires proven high-volume executive chef experience, financial fluency in food and labor costs, P&L ownership, inventory control, American cuisine expertise, team development, and Microsoft Suite proficiency.
MarginEdge, CTUIT, Microsoft Suite, Microsoft 365
2w
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Executive Chef
Silver Spring, Maryland, United States
$80k-$90k/yr OnsiteFull Time
3+ YOE3+ years Executive Chef experience, fine-dining preferred. Knowledge of à la carte and catering, food cost control, sanitation, HACCP/Health Dept. regulations, recipe and menu management, and basic PC/POS software.
Microsoft Word, Microsoft Excel, Microsoft Outlook, Microsoft PowerPoint, POS systems
1w
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Executive Chef
Alexandria, Virginia, United States
OnsiteFull Time
3+ YOERequires 3+ years as a chef or kitchen manager in senior living, ability to prepare therapeutic or modified diets, and successful completion of a recognized food safety course.
1w
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Executive Chef
Alexandria, Virginia, United States
OnsiteFull Time
3+ YOERequires 3+ years as a chef or kitchen manager in senior living, ability to prepare therapeutic and modified diets, and successful completion of a recognized food safety course.
2d
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Executive Sous Chef
Washington, District of Columbia, United States
$70k-$90k/yr OnsiteFull Time
4+ YOERequires 4+ years of executive sous chef experience in a full-service restaurant and the ability to lead and manage kitchen staff.
2d
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Executive Sous Chef
Washington, District of Columbia, United States
$70k-$90k/yr OnsiteFull Time
4+ YOERequires 4+ years of Executive Sous Chef experience in a full-service restaurant and ability to lead and manage kitchen staff.
3w
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Executive Chef I
Annapolis, Maryland, United States
$31-$36/hr OnsiteFull Time
4+ YOE4+ years supervisory chef experience in high-volume dining, ServSafe certification required, menu design, team training, HACCP food-safety practices.
HACCP, ServSafe
2mo
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Executive Chef
Bethesda, Maryland, United States
$125k-$150k/yr OnsiteFull Time
10+ YOE5+ MgmtCulinary degree required, 10+ years progressive culinary leadership with 5+ years in executive/senior role; strong leadership, financial management, large-scale event/off-premise experience preferred; flexible hours and event travel.
1mo
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Executive Chef - Cece's
Baltimore, Maryland, United States
OnsiteFull Time
5+ YOE1+ MgmtDegree or certificate in culinary arts and 5 years chef experience (≥1 year supervisory) or equivalent; fluent English; alcohol awareness/food handler permit; ability to lift 50 lbs; menu development, costing, inventory, budgeting, and sanitation compliance experience.
3mo
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Executive Chef - DMV
Washington, District of Columbia, United States
$100k-$120k/yr OnsiteFull Time
5+ YOEMinimum ~5 years restaurant management experience preferred; proven team leadership, recipe execution, inventory and cost control; ability to stand long shifts and lift up to 50 pounds; strong problem-solving and communication skills.
2mo
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Executive Chef
Bowie, Maryland, United States
$80k-$85k/yr OnsiteFull Time
7+ YOE5+ Mgmt7-10 years culinary leadership, 5+ years supervisory, nutrition-focused cooking, ServSafe, MS Office, culinary management software.
Microsoft Word, Microsoft PowerPoint, Microsoft Excel, Microsoft Office 365, ServSafe
1mo
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Executive Chef
Gaithersburg or Washington or Reston
$75k-$95k/yr OnsiteFull Time
3+ YOE3+ years culinary management experience, menu rollout and team leadership; strong knowledge of food quality, cost control, sanitation, and restaurant systems.
1mo
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EXECUTIVE CHEF
Arlington or Washington
$90k-$100k/yr OnsiteFull Time
Oversee culinary operations, lead a kitchen team, manage cost controls, plan menus, purchase and manage inventory; 4–5 years culinary management preferred and high-volume catering experience essential.
4w
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Executive Chef
Fredericksburg, Virginia, United States
OnsiteFull Time
2+ YOE2+ MgmtMinimum 2 years large-scale cooking and 2 years supervisory experience, ServSafe certification, high school diploma (bachelor preferred), able to lift 50 lbs, payroll/ADP familiarity, strong leadership and communication.
ADP
2d
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Executive Chef
Gaithersburg, Maryland, United States
$75k-$85k/yr OnsiteFull Time
5+ YOE5+ MgmtRequires 5+ years of culinary leadership, banquet and event operations experience, financial acumen, working culinary skills, team development experience, flexible availability, and ServSafe certification or ability to obtain it.
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