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Development Chef Jobs in Washington (NOW HIRING)

The Hoya Hotel at Georgetown

Executive Chef

Washington, DC · On-site

$81K - $112K/yr

The Executive Chef is responsible for the successful operation and administration of the culinary ... Work collaboratively with all members of the food and beverage team in menu planning, development ...

Knead Hospitality

Sous Chef

National Harbor, MD · On-site

$60K - $75K/yr

Sous Chef - Succotash National Harbor We are seeking a passionate and talented Sous Chef for ... Continuing education and professional development opportunities * Dining, gym, and lifestyle ...

Sfoglina Rosslyn

Sous Chef

Arlington, VA

$60K - $72K/yr

Sous Chef Opportunities | Michelin-Starred Restaurant Group Fabio Trabocchi Restaurants, led by ... We are looking for leaders who are passionate about cuisine, team development, and delivering ...

Firebirds Wood Fired Grill

Be Seen First

Sous Chef

Annapolis, MD · On-site

$60K - $65K/yr

Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by ... Responsible for team development by interviewing and hiring back of house team members to maintain ...

Lodgeworks

Sous Chef

Mclean, VA

$50K - $68K/yr

Sous Chef | LodgeWorks is actively hiring for a Sous Chef Who we are LodgeWorks is a privately held hotel development and management company. While our name isn't on the hotels themselves, our ...

Career Search

Sous Chef

Burke, VA · On-site

$49K - $67K/yr

The Sous Chef will assist the Executive Chef in all phases of meal preparation. Prepares employee ... Many Opportunities for Growth and Development Being an RUI team member means having the opportunity ...

Moxies

Head Chef

Washington, DC

$80K - $85K/yr

You will play a critical role in talent development, succession planning, and maintaining high ... 150th celebration, Executive Chef Brandon Thordarson delivers culinary excellence under a ...

Elizabeth's

Executive Chef

Washington, DC

$110K - $120K/yr

... development and food innovation ● Culinary degree or equivalent professional training is ... Chef or head Sous Chef at a well-established restaurant ● Must have a respect for plant-based ...

Archer

Sous Chef

Mclean, VA · On-site

$50K - $68K/yr

Sous Chef | LodgeWorks is actively hiring for a Sous Chef Who we are LodgeWorks is a privately held hotel development and management company. While our name isn't on the hotels themselves, our ...

Firebirds Wood Fired Grill

Sous Chef

Annapolis, MD · On-site

$49K - $66K/yr

Our Sous Chefs are responsible for creating a positive environment that sets the expectations for ... Responsible for team development by interviewing and hiring back of house team members to maintain ...

BISTRO DU JOUR Capitol Hill

Banquet Chef

Washington, DC

$80K - $100K/yr

As Banquet Chef, you will oversee all kitchen operations related to banquets and catering, ensuring ... Continuing Education and Professional Development If you're a banquet-driven leader with high ...

Landry's, LLC.

Sous Chef

Alexandria, VA · On-site

$68K - $78K/yr

Continued career development and growth opportunities * Generous employee discounts on dining ... Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ...

Succotash National Harbor

Sous Chef

National Harbor, MD · On-site

$65K - $75K/yr

Sous Chef - Succotash National Harbor We are seeking a passionate and talented Sous Chef for ... Continuing education and professional development opportunities * Dining, gym, and lifestyle ...

Firebirds Wood Fired Grill

Sous Chef

Annapolis, MD

$49K - $66K/yr

Our Sous Chefs are responsible for creating a positive environment that sets the expectations for ... Responsible for team development by interviewing and hiring back of house team members to maintain ...

Moxies

Head Chef

Washington, DC

$80K - $85K/yr

You will play a critical role in talent development, succession planning, and maintaining high ... 150th celebration, Executive Chef Brandon Thordarson delivers culinary excellence under a ...

Firebirds Wood Fired Grill

Sous Chef

Annapolis, MD · On-site

$49K - $66K/yr

Our Sous Chefs are responsible for creating a positive environment that sets the expectations for ... Responsible for team development by interviewing and hiring back of house team members to maintain ...

Agora Restaurant Group

Sous Chef

Washington, DC

$60K - $70K/yr

Oversee and support daily kitchen operations to ensure smooth service execution * Assist the Executive Chef in menu implementation and culinary development * Maintain high standards of food quality ...

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All JobsDevelopment Chef JobsDevelopment Chef Jobs in Washington

Development Chef information

See Washington salary details

$37.4K

$87.7K

$150.6K

How much do development chef jobs pay per year?

As of Jun 9, 2026, the average yearly pay for development chef in Washington is $87,706.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,300.00 and $102,500.00 per year, depending on experience, location, and employer.

What is the difference between Development Chef vs Sous Chef?

AspectDevelopment ChefSous Chef
CredentialsCulinary degree, culinary certificationsCulinary degree, culinary certifications
Work EnvironmentResearch and development kitchens, innovation labsRestaurant kitchens, food service establishments
Employer & IndustryFood companies, product development firmsHotels, restaurants, catering services
Primary FocusCreating new recipes, product developmentManaging kitchen operations, preparing dishes

The main difference between a Development Chef and a Sous Chef lies in their focus and work environment. Development Chefs primarily work in research and development settings, creating new recipes and food products, while Sous Chefs are hands-on kitchen leaders managing daily kitchen operations in restaurants or hotels. Both roles require culinary credentials, but their responsibilities and workplaces differ significantly.

How does a Development Chef collaborate with other departments to create new menu items?

A Development Chef works closely with cross-functional teams, including marketing, procurement, and operations, to develop innovative menu items that align with brand objectives and operational capabilities. This often involves conducting taste panels, sourcing new ingredients, and ensuring recipes are scalable for production. Regular communication and collaboration with these departments are essential to ensure that new dishes meet cost, quality, and consistency standards before being rolled out to restaurants or retail outlets.

What are the key skills and qualifications needed to thrive as a Development Chef, and why are they important?

To thrive as a Development Chef, you need strong culinary expertise, creativity in recipe development, and a solid understanding of food safety regulations, often supported by formal culinary training and relevant certifications. Familiarity with kitchen equipment, food production management systems, and nutritional analysis software is typically expected. Strong project management, collaboration, and communication skills set outstanding Development Chefs apart. These abilities ensure innovative yet practical menu concepts that meet business goals and delight customers.

What is a Development Chef?

A Development Chef is a culinary professional who specializes in creating and testing new recipes, food products, and menu items for restaurants, food manufacturers, or catering businesses. They blend creativity with technical expertise to innovate dishes that meet specific market trends, dietary requirements, and brand standards. Development Chefs often work closely with food technologists, marketing teams, and suppliers to ensure new products are both delicious and commercially viable. Their work may involve research, taste testing, and refining recipes to achieve the best possible result for consumers.
What are popular job titles related to Development Chef jobs in Washington? For Development Chef jobs in Washington, the most frequently searched job titles are:
What job categories do people searching Development Chef jobs in Washington look for? The top searched job categories for Development Chef jobs in Washington are:
What cities in Washington are hiring for Development Chef jobs? Cities in Washington with the most Development Chef job openings:
Development Chef jobs near you
Infographic showing various Development Chef job openings in Washington as of June 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $87,706 per year, or $42.2 per hour.

Executive Chef

The Hoya Hotel at Georgetown

Washington, DC • On-site

$81K - $112K/yr

Full-time

Posted 20 days ago

Job description

Overview:
The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands-on approach to all culinary operations.
Key Duties & Responsibilities:
  • Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.
  • Maintain a hands-on approach to all culinary operations.
  • Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
  • Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.
  • Work closely with department managers to develop them both personally and professionally.
  • Drive outlet revenues through strategic marketing, promotion and up selling efforts.
  • Calculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.
  • Estimates production needs on a daily and weekly basis. Communicates production needs to "key" kitchen associates daily.
  • May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
  • Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Establish standards for personnel performance and customer service.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
  • Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
  • Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO's), and weekly forecast meetings.

Education and Experience:
  • Bachelor's Degree (Four Year College or University) preferred: or 6 Years Work Equivalent
  • Experience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.
  • Excellent computer skills needed including familiarity with Microsoft Office.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.

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