Executive Chef /Federalist Pig Steakhouse

Que For the People • Washington, DC

3d

About The Position

Popular DC barbecue restaurant Federalist Pig is opening a NEW location and is seeking a highly skilled and motivated Executive Chef to join our culinary team. We pride ourselves on delivering an exceptional dining experience through high-quality, flavorful dishes in a fast-paced, professional environment. If you have a passion for precision grilling and thrive under pressure we want you! The Role We are looking for a highly skilled and experienced Executive Chef to oversee all back-of-house operations. This pivotal leadership role requires a blend of culinary creativity, strong leadership, and business management skills to maintain our high standards and ensure profitability. The ideal candidate will be a confident, effective, and efficient leader who can motivate and mentor a team in a fast-paced, high-volume environment.

Requirements

• Experience: A minimum of 2-4 years of progressive culinary experience in a high-volume steakhouse leadership role (Executive Chef or Executive Sous Chef).
• Expertise: Advanced knowledge of food preparation, flavor pairings, plating presentation, and BOH systems (ordering, inventory software).
• Leadership: Demonstrated ability to lead, inspire, and build a cohesive team, thriving under pressure with excellent problem-solving skills.
• Education/Certifications: A culinary degree or relevant certification is preferred. ServSafe or other food safety certifications are required.
• Physical Demands: Ability to work in a standing position for long periods, reach, bend, stoop, and frequently lift up to 50 pounds.
• Availability: Must have a flexible schedule, including availability for nights, weekends, and holidays.

Nice To Haves

• A culinary degree or relevant certification is preferred.

Responsibilities

• Culinary Vision & Menu Development: Design and update innovative, seasonal menus that showcase the finest ingredients, with a focus on premium steakhouse offerings.
• Kitchen Management & Operations: Oversee all daily kitchen operations, ensuring efficiency, consistency, and flawless execution of dishes during service.
• Quality Control & Sanitation: Uphold the highest standards of cleanliness, organization, food safety, and sanitation in compliance with all local health regulations.
• Team Leadership & Development: Hire, train, schedule, and mentor all kitchen staff (Sous Chefs, Line Cooks, etc.), fostering a positive, professional, and collaborative work environment.
• Financial & Inventory Management: Manage food costs, inventory control, ordering from approved vendors, and collaborate with management on budgeting and financial planning.
• Guest Experience: Work with the front-of-house team to address guest feedback and ensure an extraordinary dining experience, even potentially presenting signature cuts tableside.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed