Culinary Development Chef

Culinary Development Chef – Washington DC

A premier, high‑end food and events organization is seeking a Culinary Development Chef to lead menu innovation and concept creation in the Washington DC area. This role is ideal for a highly creative, self‑directed culinary professional who thrives on turning broad ideas into fully realized food experiences—from initial concept through execution.

The successful candidate will bring strong culinary vision, refined presentation skills, and the ability to independently develop immersive culinary stations and menus with minimal oversight. This position plays a critical role in shaping new offerings, elevating guest experiences, and driving culinary creativity across the organization.

• Lead the creative development and execution of new menu concepts and interactive culinary stations
• Independently design complete food experiences, including menu variety, garnishes, finishes, and visual presentation
• Research, develop, and test innovative recipes aligned with seasonal trends and client expectations
• Collaborate with culinary leadership and cross‑functional partners to prototype and launch new offerings
• Oversee food preparation and kitchen teams to ensure consistency, quality, and creative execution
• Plan equipment needs, production flow, and resource requirements for new menu rollouts
• Participate in high‑level tastings and presentations for internal stakeholders and clients
• Ensure strict compliance with food safety, sanitation, and regulatory standards
• Mentor and develop junior culinary team members, reinforcing innovation and fine‑dining standards
• Support additional culinary initiatives and projects as needed

• Formal culinary training or equivalent professional experience
• 7+ years of culinary experience, including significant focus on menu development or concept innovation
• Local to the DC area currently
• Proven ability to independently design, execute, and present new culinary concepts
• Background in fine dining, luxury catering, or elevated hospitality environments
• Strong understanding of kitchen design, station layout, and equipment utilization
• Polished communication and presentation skills, particularly in client‑facing settings
• Ability to lead under pressure while maintaining creativity and attention to detail
• Flexible schedule, including availability for evenings, weekends, and off‑site events

$110,000 – $125,000 base salary, bonus program, comprehensive medical package, 401(k), PTO, and more.

This position won't be available for long so if interested, please apply with an updated resume.