Executive Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Competitive Salary and Bonus plan

Medical insurance

Dental Insurance

Vision Insurance

401k

Paid Time Off

paid holiday

Employee shift meal

employee dining discount

Health savings account

Employer Paid Life Insurance

long-term disability insurance

Short term disability insurance

Employee assistance program

Job Description

Ted's Bulletin is a well-established neighborhood eatery with six locations, celebrated for introducing creative twists to American classic cuisine. The restaurant is open daily serving all-day breakfast, lunch, and dinner, providing a warm and inviting atmosphere where guests can enjoy high-quality, thoughtfully crafted meals. As a part of the Catalogue Company, which also operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen, and Kramers, Ted's Bulletin benefits from a legacy of culinary excellence and a commitment to quality and innovation. With four new locations planned to open in the DC and Virginia areas over the next 18 months, Ted's is actively seeking strong leaders who are ready to grow with the brand and help expand its reach while maintaining its high standards.

The role of the Executive Chef at Ted's Bulletin is crucial as the primary leader responsible for the back of house (BOH) operations. The Executive Chef oversees the entire kitchen team, ensuring that the food prepared meets Ted's high-quality standards and consistently delivers a best-in-class dining experience. This leadership position requires a blend of culinary expertise, operational savvy, and people management skills to optimize kitchen productivity and maintain a positive work culture. As the financial steward of the kitchen, the Executive Chef will manage labor and food costs effectively while achieving profitability goals. Responsibilities encompass ensuring strict adherence to health and safety regulations, fostering a strong culinary team through training and development, and maintaining excellent communication across both culinary staff and front-of-house management. This role also involves hands-on participation during busy periods to model standards and assist staff directly, as well as involvement in menu development and recipe creation. The Executive Chef will also work closely with vendors and manage inventory to minimize waste and maintain product quality. Ted's Bulletin offers a competitive salary and bonus plan, and the role includes comprehensive benefits designed to support employee wellbeing. This is an exciting opportunity for an experienced kitchen leader who is passionate about food, committed to quality, and eager to take on a leadership position within a growing and dynamic company.

Job Requirements

College degree or certification in culinary field preferred
2+ years in kitchen management role
excellent working knowledge of sanitation standards
ability to understand and positively impact financials
proven ability to hire, train and lead a diverse workforce
ability to form relationships and communicate respectfully and effectively with peers, leadership and workgroup
must be able to work extended hours when business need necessitate
must be able to stand for extended periods of time and lift up to 100 pounds

Job Qualifications

College degree or certification in culinary field preferred
2+ years in kitchen management role
excellent working knowledge of sanitation standards
ability to understand and positively impact financials
proven ability to hire, train and lead a diverse workforce
ability to form relationships and communicate respectfully and effectively with peers, leadership and workgroup
must be able to work extended hours when business need necessitate
must be able to stand for extended periods of time and lift up to 100 pounds

Job Duties

Direct and supervise kitchen employees while executing and maintaining Ted's standards
lead by example, work the line with staff at key times ensuring recipe adherence and standards are met
institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory
hire, train and develop kitchen staff while promoting a positive work environment
actively coach and counsel employees to include documentation when appropriate
prepare an effective schedule to ensure staffing needs are met and labor costs controlled
conduct inventory and handle ordering of product
partner with vendors to ensure product arrives in a timely manner and is accounted for
achieve company profit standards for sales, costs, labor
participate in menu development, and recipe creation
responsible for proper food storage and food quality standards including consistency and presentation
ensure repair and maintenance needs are met and/or communicated to designated manager
understand and follow the food allergy procedure and special orders/restrictions
communicate repair and maintenance needs to designated manager/vendor
evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved
other duties as assigned