Executive Chef

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. 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 Salary RangeCompensation is negotiable based on experience, with opportunities for adjustment following an initial evaluation period. More detail about Elizabeth's part of The Catering Company of Washington, please visit

Created: 2026-02-06