Executive Chef

Compensation

Exceptional pedigree and proven leadership experience may warrant compensation above this range. A structured performance and compensation review will take place after six months.

Sustainable Excellence

Elizabeth’s currently operates three evenings per week, an intentional model that allows for rare sustainability and work–life balance in the fine-dining world. We believe exceptional cuisine is best created by teams that are focused, energized, and supported.

As we enter our next chapter, we are prepared to elevate our culinary program to the highest level. Our immediate focus is to continue executing three nights at an extraordinary standard, strengthening consistency and excellence before thoughtfully expanding service days.

We are seeking a chef who is passionate, technically refined, and seeking to build a legacy — someone driven to push boundaries, refine execution, and guide the restaurant toward meaningful critical recognition. This is an opportunity to lead a respected concept with the runway to take its quality, creativity, and reputation to new heights.

Company Description

Elizabeth's is an acclaimed fine-dining restaurant and private event venue located in a historic townhouse in downtown Washington, D.C. Known for its intimate, candlelit atmosphere and thoughtfully crafted plant-based tasting menus, Elizabeth’s has been a fixture of the city’s dining scene for sixteen years.

Our culinary program is rooted in seasonality, technique, and creativity, offering a refined, plant-forward dining experience that emphasizes elegance, balance, and surprise. Alongside our main tasting menu, we operate the Onyx Bar, featuring a condensed tasting menu, craft cocktails, curated wines, and zero-proof pairings.

Elizabeth’s also serves as the flagship venue for our sister company, The Catering Company of Washington, which has over 40 years of experience producing high-end events throughout the DMV, including weddings, private dinners, corporate, and diplomatic functions. These catering events are not typically vegan, and the Executive chef has the opportunity to design each menu and source ingredients to their vision.

We are a small, close-knit team committed to hospitality, precision, and continuous improvement—and we are excited to usher in the next chapter of our culinary leadership. Our ideal candidate has strong ethics, a high standard of professional conduct, and approaches their daily duties with enthusiasm and respect for their role.

Role Description

This is a full-time, on-site role for an Executive Chef located in Washington, D.C. The Executive Chef will oversee all aspects of the kitchen, including designing and managing the menu, supervising kitchen staff, ensuring food quality and safety, and maintaining inventory. Additional responsibilities include budgeting, managing food costs, creating new recipes, and ensuring the culinary team delivers consistently high standards in both food preparation and presentation. As a leader, the Executive Chef will train and mentor staff while fostering a collaborative and respectful work environment. This is a unique opportunity for someone who wants to build their own kitchen team and produce passionate work. We are willing to work with you to create a team that works best for you. We are only open for restaurant service Thursday-Saturday nights, therefore the schedule is less rigid than most fine dining institutions. We also require a head chef that can produce non-vegan menus for our catering clients. These events are typically short plated corporate dinners or rehearsal dinners. With average guest counts ranging from 8 people to 40.

Qualifications

• Extensive experience in cooking, recipe creation, and menu planning
• Proficiency in managing kitchen operations, including food safety and inventory management
• Strong leadership and team-building skills to mentor and supervise kitchen staff
• Time management and organizational skills to handle a fast-paced environment
• Knowledge in budgeting, food cost management, and vendor relationships
• Creative culinary skills to enhance menu development and food innovation
• Culinary degree or equivalent professional training is preferred
• Ability to maintain a clean and professional kitchen environment that complies with health regulations
• Must have worked as an Executive Chef or head Sous Chef at a well-established restaurant
• Must have a respect for plant-based foods
• Must be willing to collaborate with the beverage program, front of house staff, and management
• Must have pastry experience