Executive Chef

The LINE Hotel Group; Washington (District of Columbia); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef to lead culinary innovation and create memorable dining experiences. This role emphasizes collaboration with the F&B Director and a commitment to using high-quality, sustainable ingredients. The ideal candidate will possess strong leadership skills and a passion for culinary excellence, ensuring that each dish reflects the unique flavors of the local community. Join a creative community dedicated to exploring culture and discovery, where your culinary artistry will shine and contribute to the vibrant atmosphere of the hotel. This is an exciting opportunity to shape the dining experience in a culturally rich environment.

Benefits

Hiring Bonus for Ward 1 Residents

Competitive Wages

Inclusive Work Environment

Health and Safety Standards Training

Qualifications

• 3+ years as an Executive Chef in a full-service hotel.
• Strong commitment to using seasonal, local, sustainable ingredients.

Responsibilities

• Develop innovative, seasonally inspired menus using local ingredients.
• Oversee kitchen operations and maintain food quality standards.
• Mentor and develop culinary team members.

Skills

Leadership Skills

Culinary Creativity

Communication Skills

Menu Development

Knowledge of Local Ingredients

Food Safety Standards

Team Management

Education

High School Diploma or Equivalent

Tools

MS Office (Excel, PowerPoint, Outlook)

Job description

Join to apply for the Executive Chef role at The LINE Hotel Group

NEW! Offering a $300 HIRING BONUS for Ward 1 residents!

If you live in Ward 1 and get hired, you will receive a $300 bonus paid within 30 days of employment.

About Our Company

The LINE is a collection of hotels rooted in culture and built for discovery, serving as a launchpad for city life in LA, Austin, and DC. Each property reflects its surroundings, designed for travelers seeking more than just a place to sleep. We emphasize bold design, local flavor, and experiences that connect hotel stays with the neighborhood.

From our iconic Koreatown location in LA to a reimagined church in DC, and a lakeside sanctuary in Austin, the LINE offers more than a stay; it’s a cultural connector. Our spaces host award-winning restaurants, neighborhood events, rooftop gatherings, and stories that begin at check-in and unfold with each step outside.

At the LINE, we celebrate individuality, creativity, and the spirit of each city. Join us to help shape memorable guest experiences for those who see travel as an invitation to explore new things.

Responsibilities

• Develop innovative, seasonally inspired menus using local and global ingredients.
• Collaborate with the F&B Director and Brand Manager to craft culinary stories and activations.
• Create signature dishes that enhance the restaurant’s reputation and complement beverage offerings.
• Conduct regular tastings to refine recipes and ensure consistency.
• Research and incorporate new flavors, techniques, and influences while maintaining the restaurant’s core cuisine identity.
• Oversee kitchen operations including menu costing, inventory, and standards of food quality, safety, and presentation.
• Implement quality control measures to ensure freshness, taste, and presentation standards.
• Manage kitchen equipment maintenance and uphold health and safety regulations.
• Delegate tasks effectively, empowering team members.
• Lead pre-service briefings for smooth operations.
• Mentor and develop culinary team members, fostering creativity and collaboration.
• Analyze sales and menu performance for cost and efficiency improvements.
• Develop strategies to reduce waste and optimize kitchen efficiency.
• Work with the F&B Director on pricing and profitability.
• Build relationships with vendors to source sustainable ingredients.
• Manage scheduling for BOH management team.
• Collaborate on P&L and culinary metrics during monthly meetings.
• Maintain labor costs within budget.
• Assist in recruiting and training BOH staff and managers.
• Ensure health and safety standards are followed, including OSHA requirements.
• Adhere to operational policies and procedures.

Core Competencies

• Minimum three (3) years’ experience as an Executive Chef in a full-service hotel, including Banquets and Catering.
• High school diploma or equivalent.
• Commitment to using seasonal, local, sustainable, high-quality ingredients.
• Strong leadership skills to motivate and develop a culinary team.
• Excellent communication and interpersonal skills.
• Understanding of the DC culinary market and community connections.
• Passion for creating exceptional dining experiences.
• Strong work ethic, attention to detail, and high standards of quality and service.
• Must hold and maintain the Washington, DC Department of Health Manager’s Food Handler’s Certificate.
• Proficiency in MS Office (Excel, PowerPoint) and Outlook.
• Ability to work flexible and extended hours.
• Excellent English reading, writing, and speaking skills.

Compensation & Benefits

We offer competitive wages and benefits in a diverse and inclusive environment. Employment consideration is based on capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or other protected characteristics.

About Our Brand

The LINE is more than a hotel group; it’s a creative community exploring discovery—of buildings, neighborhoods, and cultures. With properties in LA, DC, and Austin, each location is architecturally unique and situated in emerging neighborhoods. Our hotels are shaped by and contribute to their communities through design, food, arts, and culture collaborations.

We are an equal opportunity employer and welcome all qualified applicants.