Executive Chef

About Havn Club

Havn Club is a premium, private-chef style meal delivery service for high-performing professionals. We build chef-crafted, high-protein menus using premium ingredients and no seed oils, packaged in reusable glass with a concierge-style, text-based ordering experience. We’re not a traditional meal-prep outfit—we’re a modern, health-forward culinary brand with exacting standards and an elevated aesthetic.

Why you’ll love this role

Creative freedom, weekly : You’ll lead a rotating menu with real R&D time—new sauces, marinades, and sides, refined for consistency at scale.

Impact >

tickets : This is a production kitchen, not late-night service. Focus on taste, systems, and quality—no FOH chaos.

Premium canvas : High-quality proteins and produce, health-driven techniques (olive oil, avocado oil, ghee), and plating designed to look great on camera.

Build something : Help shape SOPs, vendor standards, and kitchen culture as we scale output (500–1,000 meals per weekend) and expand to new hubs.

What you’ll do

Own weekend culinary operations : Lead a small team (prep cooks / runners) to execute the full cook-pack workflow on time and to spec.

Menu & R&D : Design weekly, high-protein menus; iterate on marinades / sauces and sides that hold / reheat beautifully in glass.

Standards & scaling : Write and enforce SOPs; convert recipes to grams; set yields, batch sizes, and QC checkpoints for 500–1,000 meals.

Procurement & costing : Source premium ingredients, manage inventory and waste, and maintain target food costs without compromising quality.

Plating & packaging : Train the team on consistent portioning, labeling, and visual standards for photography-ready presentation.

Food safety & compliance : Maintain a spotless kitchen, temperature logs, and traceability throughout production.

Team leadership : Schedule, train, and coach prep team; run efficient pre-shift briefings; debrief with actionable improvements.

What you bring

Experience : 5+ years in professional kitchens with 2+ years leading a station or team; fine dining required; catering / meal-prep experience preferred.

Systems mindset : You love converting chef’s intuition into repeatable processes (gram weights, yields, cook curves, hold times).

High-volume excellence : Proven ability to scale flavor and consistency across large batches under tight timelines.

Health-forward craft : Fluency in high-protein, clean-ingredient cooking (no seed oils) with excellent seasoning and texture control.

Leadership : Calm under pressure, clear communicator, respectful coach; you set the tone for pace, cleanliness, and pride in work.

Food safety : ServSafe Manager (or ability to obtain quickly).

Nice to have : Vendor network in DC; comfort with basic spreadsheets (for batch plans, costing, production timelines).

Schedule & location

In-person at our Washington, D.C. kitchen.

Core hours : Fridays ~2–8 PM for prep & staging; Saturdays ~9 AM–5 PM for full production and pack-out (hours may flex with demand).

Compensation & growth

$30–$40 / hour , depending on experience.

Significant growth in scope and hours as we scale output and expand to additional hubs. Clear path to Culinary Lead / Director for the right builder.