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Executive Chef 

About the Organization SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon. Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House, CHICKEN + WHISKEY, and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing its full service and fast casual growth strategy.

We've been passionately creating and developing food and beverage concepts, managing operations, and teaching our team to do it even better. People are at the center of what we do - they are the reason why we're here and they're what motivate us to stay engaged - guests and team members alike.  
EOE Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Location Doi Moi  

Serve as a point of contact for all HOH staff, vendors, and services

Work with FOH and HOH managers to maintain high quality of product and experience for guests

Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner

Develop exciting menus seasonally including recipes and costing

Create special event and catering menus and help lead the catering efforts

Responsible for sourcing outstanding local ingredients where possible including proteins and vegetables

Maintain properly costed out recipes for all menus and maintain food costs no more than 1.5 points above budgeted food cost

Lead by example; work the line with the staff at key times, recruit and teach culinary organization and help build a cost efficient and productive culinary team which is in line with budget

Analyze financial documents including Investor Reports, P&L Details, and Balance Sheet

Lead, coach and motivate Sous Chefs to help them prepare for their next step in their career path

Responsible for ensuring all Sous Chefs complete tasks and assignments

Liaison between management, hourly staff and SRG key personnel


Servir como punto de contacto para todo el personal, proveedores y servicios de BOH

Trabajar con los gerentes de FOH y BOH para mantener unaaltacalidad deproductoy experiencia para los invitados

Capacidad para abrir y cerrar el restaurante asegurando que todos los empleados completen las tareas de manera eficiente

Desarrollemenúsemocionantes según la temporada, incluidas recetas y costos

Crearmenúsespeciales para eventos y catering y ayudar a los liderar los esfuerzos de catering

Responsable de obtener ingredientes locales sobresalientes donde sea posible, incluyendoproteínasy vegetales

Mantenga las recetas de todos losmenúscon un costo adecuado ymantengaloscostos de alimentos nomásde 1.5 puntos por encima del costo de alimentos presupuestado

Liderar con el ejemplo; trabaje lalíneaconelcon el personal en los momentos clave, reclute y enseñe organización culinaria y ayudea construir un equipo culinario rentable y productivo

Analice documentos financieros, incluidos informes de inversores, detalles depérdidasy ganancias y balance

Dirigir, entrenar y motivar a losSousChefs para ayudarlos a prepararse para elpróximopaso en su carrera

Responsable de asegurar que todos losSousChefs completen tareas yproyectos

Enlace entre la gerencia, el personal por hora y el personal clave de SRG

Position Requirements

Culinary management experience

Advanced knowledge of food profession principles and practices.

Proficient knowledge of human resources management.

Excellent record of kitchen management

Excellent knowledge of BOH systems, ordering and inventory.

Excellent communication skills.

Ability to meet deadlines.

Available to work on call, shifts, after hours, over weekends and on public holidays.

Degree from an accredited culinary school or 4-year college



Experiencia en gestión culinaria 

Conocimiento avanzado de los principios y prácticas de la profesión alimentaria  

Conocimiento competente de la gestión de recursos humanos 

Excelente registro de la gestión de la cocina 

Excelente conocimiento de los sistemas de BOH, pedidos e inventario 

Excelentes habilidades de comunicación 

Capacidad de cumplir con los plazos 

Disponible para trabajar de guardia, turnos, fuera de horario, fines de semana y dias festivos 

Titulo de una escuela culinaria acreditada o universidad de 4 años 


This position is currently accepting applications.

Apply Now


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