Executive Chef

Dupont-Circle; Washington (District of Columbia); On-site; USD 130,000 - 140,000; Full time

Benefits offered by this job

Free meals on duty

Health plan and benefits

401k plan

Commuter benefits

Discounted hotel rooms

50% off food

In-house training

Rewards and recognition

Staff events

Job summary

The Dupont Circle Hotel in Washington, DC is seeking an Executive Chef to lead culinary operations across restaurants, banquets, in-room dining and events. You will drive the strategic direction, ensure high standards, and balance creativity with operational discipline in a luxury hotel setting.

You will develop seasonal menus, manage food cost and team development, mentor chefs, and partner with the F&B leadership to deliver a cohesive culinary program that elevates guest experiences.

Qualifications

• 3-5 years' experience as Executive Chef or Executive Sous Chef in luxury multi-outlet operation.
• Experience in urban/high-profile hotel environments preferred.
• Hospitality degree or equivalent preferred.

Responsibilities

• Lead culinary operations across kitchens, outlets, banquets and events.
• Develop seasonal menus reflecting trends and brand standards.
• Partner with F&B leadership to execute strategy and drive P&L.
• Recruit, coach and develop culinary team to high performance.
• Ensure food quality, safety, and presentation meet luxury standards.

Skills

Leadership

Communication

Interpersonal skills

Problem-solving

Attention to quality

Fluent English

Strategic thinking

Mentorship

Conflict resolution

Education

Hospitality degree

Tools

PMS systems

Hotel software

Job description

Contract: Permanent
Salary: $130,000 to $140,000 per year

As the Executive Chef, you will be the senior culinary leader for The Dupont Circle Hotel, responsible for the strategic, operational, and financial leadership of all culinary operations across multiple outlets, including restaurants, bars, banquets, in-room dining, and special events. This role ensures the delivery of an elevated, consistent, and profitable culinary program aligned with the hotel's luxury positioning, brand standards, and guest experience objectives. With a dynamic mix of local clientele, hotel guests, and high-profile events, the Executive Chef is expected to be a hands-on leader who balances creativity with discipline, mentorship with accountability, and innovation with operational excellence.

Key Responsibilities

• Lead and oversee all culinary operations across the hotel's kitchens, outlets, banquets and events.
• Develop innovative, seasonal menus that reflect culinary trends, guest expectations and the hotel's brand.
• Partner with the Director of Food & Beverage to deliver the overall culinary and F&B strategy.
• Recruit, lead, coach and develop the culinary team, fostering a positive, inclusive and high-performing culture.
• Drive strong financial and operational performance, with a focus on food cost, labour, inventory, waste and P&L management.
• Oversee banquet and event culinary operations, ensuring exceptional execution and client satisfaction.
• Maintain the highest standards of food quality, presentation, cleanliness, health, safety and compliance.
• Engage with guests and clients, including VIPs and special events, to enhance the overall culinary experience.
• Stay ahead of industry trends and identify opportunities for innovation, efficiency and continuous improvement.

Your experience:

• 3-5 years' experience as an Executive Chef or Executive Sous Chef within a luxury hotel or high-end, multi-outlet operation.
• Experience in urban, high-profile or lifestyle hotel environments is highly desirable.
• Hospitality or related degree preferred.
• Strong leadership, communication and interpersonal skills, with the ability to work effectively across all levels of the organisation.
• Highly organised and detail-oriented, with strong problem-solving and decision-making skills.
• Confident managing challenging situations and resolving conflict with professionalism, tact and diplomacy.
• Strong commercial and operational awareness, with excellent attention to quality and presentation.
• Computer literate, with experience using Microsoft Office and relevant hotel/performance management systems.
• A high level of integrity, confidentiality and professionalism.
• Creative and passionate about food, with a strong understanding of culinary trends, menu development and presentation.
• Fluent English is essential; Spanish or additional languages would be an advantage.

The perks of working with The Dupont Circle

• Free meals on duty as well as breakfast to get you started and all-day tea and coffee for the caffeine lovers
• Great health plan and benefits
• Plan for your future with our 401k plan
• Great location with easy access to the Metro and commuter benefits
• Discounted hotel rooms in the UK, Ireland and USA for you, your family and friends
• 50% off food when dining with the Doyle Collection
• In-house training team dedicated to your personal development
• Reward and recognition programmes (earn bonuses, restaurant meals, overnight stays and extra days off!)
• Staff summer parties, Christmas parties and regular team get togethers
• Plus more ...

The Dupont Circle, Washington

The Dupont Circle Hotel in Washington DC is a luxury property located right on Dupont Circle in the nation's capital. Newly renovated the hotel has 327 chicly styled and luxuriously appointed guest rooms, with 12 bespoke penthouse suites located on the 9th floor of the hotel. Home to Pembroke Restaurant and Doyle Bar, the property also boasts almost 10,000 square feet of meeting and event space.

The Dupont Circle Hotel does not discriminate against employees or applicants for employment based upon race, color, religion, sex, national origin, age, disability, personal appearance, sexual orientation, gender identity or expression, marital status, family responsibilities, genetic information, matriculation, or political affiliation. We will make any reasonable effort to ensure that all applicants and employees receive equal opportunity in personnel matters, including recruiting, selection, training, placement, promotion, wages and benefits, transfers, terminations, and working conditions.