Chef Jobs in Washington, D.C.
Professional chefs are imperative to the smooth operations of restaurant kitchens throughout Washington D.C. Executive chefs and sous chefs may work full time or part-time, overseeing the cooks and other kitchen workers who serve as support staff. Washington D.C.’s professional chefs may also prepare certain menu items themselves in addition to managing all aspects of kitchen business, including tracking and ordering inventory and driving the creation of new menus or menu items. Chef jobs are usually considered prestigious, but they may work 12-hour days as well as late nights, weekends and holidays.
The average hourly wage of a part-time in a Washington D.C. restaurant is $31.63. D.C.’s full-time chefs have an average annual salary of $65,780. Professional chefs may also take on additional business duties in addition to their kitchen responsibilities. For example, it’s not unheard of for an executive chef to also double as a restaurant’s food and beverage manager. So income will be impacted by experience, culinary expertise and any additional leadership duties assumed. Additionally, chefs working for upscale restaurants and hotel restaurants will likely earn more than their counterparts working for more midscale dining venues. While there are numerous high-end dining establishments throughout the Nation’s Capital, landing a chef job at any one of them will be a highly competitive endeavor.
Every chef looking to make their next big career move in the Federal City will want to consider the multitude of fine dining restaurants that dot the District. Of course, Washington DC is also home to a number of celebrity chef-driven restaurants, steakhouses that attract the city’s movers and shakers and innovative dining venues that focus on a specific type of cuisine. Plus, with hundreds of hotels, D.C. also presents culinarians seeking their next chef role with still more opportunities at hotel restaurants.
Chefs are responsible for a restaurant’s culinary aspects, including the management and training of kitchen staff. In addition, chefs are tasked with the administrative and financial duties associated with running the kitchen while also managing inventory and the ordering and cost control associated with it. Specific duties include:
- Developing and contributing to new menu creation
- Tracking inventory
- Financial reporting
- Managing and training kitchen staff
- Maintaining all state and local laws pertaining to health and food safety
As chefs are typically responsible for all kitchen operations, this is a position that requires a relative amount of previous experience either in similar chef position or possibly as a line cook. Some restaurants may also seek chefs with a culinary degree or certificate. Those who have already achieved the positions of chef de partie or commis chef may receive consideration as assistant sous or sous chefs, who can then advance to executive chef positions. Executive chefs are often eligible for dual roles that may include also serving as the restaurant’s food and beverage director.
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