Head Chef / Executive Chef

About Pourtraits

Pourtraits is Washington, DC’s newest upscale cocktail speakeasy where every cocktail tells a story and every guest experience becomes a masterpiece. We combine elevated craft cocktails, chef-driven cuisine, immersive hospitality, and unforgettable ambiance into one unique destination.

We’re looking for an experienced Head Chef to build and lead our culinary program from the ground up.

Position Summary

The Head Chef is responsible for developing, launching, and leading all culinary operations at Pourtraits. This individual will design a profitable, innovative menu while maintaining exceptional food quality, controlling costs, developing staff, ensuring regulatory compliance, and delivering an unforgettable guest experience.

This is a leadership position for someone who enjoys building systems, mentoring teams, and creating a highly profitable culinary operation.

Primary ResponsibilitiesCulinary Leadership

• Design, develop, and execute the complete food menu
• Create seasonal menu updates and limited-time offerings
• Standardize recipes with exact yields and portion sizes
• Develop plating standards and presentation guides
• Ensure menu items complement Pourtraits’ cocktail program
• Source premium ingredients while maximizing profitability

Financial Performance

The Head Chef will be held accountable for achieving the following operational metrics:

Food Cost Target

Kitchen Labor Target

This includes

• Executive Chef
• Sous Chef
• Line Cooks
• Prep Cooks
• Dishwashers

The goal is to maximize productivity while maintaining service standards.

Waste Reduction

Responsible for

• Inventory management
• FIFO implementation
• Waste tracking
• Yield optimization
• Portion control
• Vendor negotiations

Revenue Growth

• Increase average guest food spend
• Develop profitable shareables
• Introduce seasonal chef specials
• Collaborate on private event menus
• Develop brunch and late-night offerings (as business evolves)

Menu Development Responsibilities

The Head Chef will

• Build the opening menu from concept through execution
• Price every menu item to meet profitability goals
• Calculate recipe costs for every dish
• Develop prep procedures
• Create production schedules
• Train kitchen staff on execution
• Continuously optimize the menu based on sales and guest feedback

Kitchen Leadership

• Hire, train, coach, and develop culinary staff
• Create weekly schedules
• Build positive kitchen culture
• Maintain high morale
• Conduct performance evaluations
• Hold team accountable to standards
• Lead pre-shift meetings

Operations

Responsible for

• Daily kitchen operations
• Opening and closing procedures
• Kitchen cleanliness
• Equipment maintenance
• Ordering and receiving
• Vendor relationships
• Inventory management
• Health inspections
• Food safety
• HACCP implementation
• Production planning

Compliance

The Head Chef must ensure full compliance with

• Washington DC Department of Health regulations
• FDA Food Code
• OSHA safety standards
• Fire code requirements
• Alcohol service coordination with management
• ServSafe standards

Required Qualifications

Applicants should possess

• Minimum 5 years Executive Chef or Head Chef experience
• Experience opening a new restaurant, upscale bar, or hospitality concept (strongly preferred)
• Proven success managing food cost and labor targets
• Experience leading kitchen teams of 10+ employees
• Strong financial acumen
• Experience with inventory software and POS reporting
• Strong leadership and communication skills
• Ability to thrive in a fast-paced environment
• Flexible availability, including nights, weekends, and holidays

Required Certifications & Licensing (Washington, DC)

Prior to employment (or within any legally permitted onboarding period), the successful candidate must possess or be eligible to obtain:

• ServSafe Manager Certification (or equivalent food protection manager certification accepted by the District of Columbia)
• Valid DC Certified Food Protection Manager (CFPM) credential, if required by DC regulations
• Any required DC Department of Health food safety certifications
• Authorization to work in the United States
• Ability to successfully pass any required background verification

The Head Chef will also be responsible for ensuring the kitchen remains compliant with all applicable District of Columbia food safety, sanitation, and health department requirements.

Preferred Experience

Experience with

• Speakeasies
• Craft cocktail programs
• Fine dining
• Upscale casual dining
• Chef-driven concepts
• Scratch kitchens
• High-volume service
• Toast POS
• Catering
• Private events

What We Offer

• Competitive Wages (based on experience)
• Performance-based bonus opportunities tied to food cost, labor management, guest satisfaction, and profitability
• Creative freedom to develop an innovative culinary program
• Opportunity to build a kitchen from the ground up
• Growth opportunities with an expanding hospitality brand
• Collaborative leadership team focused on excellence

Join the Team

If you’re a passionate culinary leader who can create exceptional food while running a disciplined, profitable kitchen, we’d love to hear from you. At Pourtraits, you’ll have the opportunity to shape the dining experience from day one and leave your mark on one of Washington, DC’s most distinctive new hospitality concepts.

Pay: $50,000.00 - $75,000.00 per year

Benefits

• Paid time off

Work Location: In person