Plant Based Chef Jobs in Washington (NOW HIRING)

Compensation
Salary range of 1000,000-120,000 annually. Exceptional pedigree and proven leadership experience may warrant compensation above this range. A structured performance and compensation review will take place after six months. The right candidate may also be eligible for additional compensation to cover travel costs associated with relocating to Washington D.C. High quality healthcare plans available. Additional compensation and perks are negotiable.
Sustainable Excellence
We intentionally operate a service schedule that prioritizes quality over volume. This structure offers an unparalleled opportunity for chefs who wish to deliver refined, high-level cuisine while maintaining meaningful personal time. Operating three evenings per week allows the creative runway and sustainability necessary to pursue excellence without compromise. As we continue to build demand and momentum, we plan to expand our service thoughtfully, growing from a position of strength rather than urgency.
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. We are seeking a candidate who can uplift and maintain our legacy while also being provided the tools to make their own legacy as a chef.
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 and à la carte food items, craft cocktails, wines, and non-alcoholic beverages.
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. 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. We are looking for a Chef who takes a holistic approach to hospitality, seeing service and training as integral to their kitchen operations and management style.
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 intimate private dinners. Average guest counts range from 8 people to 40 for our usual catered plated dinners, and the majority of catering takes place on-site.
Our Executive Chef will also participate in our weekly pre-shift meetings, where we meet as an entire team, front and back of house, to set expectations for the shift, address allergies and guest notes to be aware of, and provide necessary training to keep our service smooth and consistent. We expect our Executive Chef to provide information about allergens, ingredient lists, and general information about each dish to ensure that our servers execute the dining experience with knowledge and attention to detail to execute our Chef’s vision.
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