Executive Chef

Company Description Located in the heart of historic downtown Leesburg, Echelon Wine Bar is an upscale rustic-modern wine bar offering an elevated scratch kitchen focused on seasonal, ingredient-driven cuisine designed to pair seamlessly with exceptional wines from around the world. Echelon features an award-winning wine program with more than 350 wines alongside curated wine education experiences including WSET-certified courses, monthly wine classes, chef-driven wine dinners, and immersive culinary events. Owned by the team behind Lost Creek Winery, Echelon is committed to hospitality excellence, thoughtful food and wine pairing, and creating memorable guest experiences through both cuisine and education. Position Summary Echelon Wine Bar is seeking a passionate, experienced, and highly organized Executive Chef to lead all culinary operations at our Leesburg location. This role is responsible for overseeing the development and execution of our seasonal scratch-kitchen culinary program while ensuring exceptional quality, consistency, creativity, and operational excellence. The Executive Chef will lead all aspects of kitchen management including menu development, event execution, purchasing, staffing, food preparation, cost controls, and culinary innovation. The ideal candidate thrives in a collaborative hospitality environment and is excited to create thoughtful food experiences that complement and elevate our wine program. This position plays a key leadership role in shaping the guest experience through both daily service and special culinary programming including wine dinners, tasting events, educational experiences, and private events. Key Responsibilities Culinary Leadership & Menu Development Lead the overall culinary vision and execution for Echelon Wine Bar; Develop and maintain seasonal wine bar menus, private event menus, tasting menus, and special event offerings; Design and execute chef-driven food and wine pairing experiences; Create innovative, elevated dishes utilizing seasonal and locally sourced ingredients whenever possible; Continuously evaluate menu performance, guest feedback, and food trends to enhance offerings; Maintain consistency, presentation standards, portioning, and recipe execution across all services. Event & Hospitality Programming Oversee culinary execution for wine dinners, educational wine events, and private events; Collaborate with ownership and Sommelier to create cohesive food and wine pairing experiences; Support and participate in guest-facing culinary experiences and chef interactions when appropriate; Assist with development of unique hospitality experiences that strengthen the Echelon brand. Kitchen Operations Manage all kitchen operations including prep, service, sanitation, organization, and inventory; Maintain high standards for food safety, cleanliness, and kitchen efficiency; Ensure compliance with all health department regulations and food safety standards; Develop and manage prep systems, kitchen procedures, and operational workflows; Oversee weekly ordering, purchasing, inventory management, and vendor relationships; Monitor food cost, waste, labor efficiency, and kitchen profitability. Team Leadership Recruit, hire, train, mentor, and schedule kitchen staff; Foster a positive, professional, team-oriented kitchen culture; Provide leadership, accountability, and coaching to culinary staff; Maintain clear communication and collaboration between front-of-house and back-of-house teams; Lead by example with professionalism, urgency, and attention to detail. Qualifications & Requirements Minimum 3-5 years of Executive Chef or Senior Sous Chef leadership experience in an upscale restaurant, wine bar, or hospitality environment; Strong background in scratch kitchen operations and seasonal menu development; Experience executing catered events, wine dinners, and high-volume hospitality events; Demonstrated leadership and team management experience; Strong understanding of food cost controls, purchasing, inventory management, and labor management; ServSafe Certification required; Culinary degree preferred but not required with equivalent experience; Passion for food and wine pairing and hospitality-driven dining experiences; Excellent communication, organizational, and time management skills; Ability to multitask and remain calm under pressure in a fast-paced environment; Self-motivated, detail-oriented, and solutions-focused mindset; Strong knowledge of kitchen operations, prep systems, and sanitation standards; Familiarity with Microsoft Office and basic inventory/order management systems preferred; Availability to work evenings, weekends, holidays, and special events as required.

Job Type:

Full-time Pay:

$78,000.00 - $85,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person