Executive Chef: Culinary Leadership & Menu Innovation

Omni Hotels & Resorts; Washington (District of Columbia); On-site; USD 95,000 - 140,000; Full time

Job summary

Omni Shoreham Hotel in Washington, D.C. seeks an Executive Chef to lead the food & beverage program across multiple dining outlets. You will manage all kitchen operations, drive menu design, cost controls, and ensure exceptional guest experiences.

Lead a team of culinary professionals, partner with operations and finance to optimize budgets, and mentor staff while staying ahead of market trends and culinary innovations.

Qualifications

• Minimum 5 years in an executive chef kitchen management role.
• Bachelor's degree or equivalent; union experience preferred.
• Strong knowledge of current culinary trends and food cost controls.

Responsibilities

• Assist hotel and general managers with budgeting, food costs, and payroll.
• Control overheads and report variances with actionable remedies.
• Collaborate with F&B managers on market potential and menu costing.
• Plan and implement menu design; pass standards to F&B controller.
• Ensure guest satisfaction and smooth day-to-day operations.
• Manage purchasing standards with the finance team; control receiving.
• Test products for quality; monitor yield, price, and waste.
• Forecast food quantities to maximize profitability; avoid over/under production.
• Inspect all food service sections during service to maintain standards.
• Plan staffing, overtime control, and interview/recruit for operations.
• Oversee training and development of kitchen staff; ensure compliance.
• Stay aware of employment laws and office procedures; conduct meetings.

Skills

Executive kitchen leadership

Food cost management

Menu design

Staff development

Budgeting

Education

Bachelor's degree or equivalent

Tools

Excel

Word

Job description

Omni Shoreham Hotel in Washington, D.C. seeks an Executive Chef to lead the food & beverage program across multiple dining outlets. You will manage all kitchen operations, drive menu design, cost controls, and ensure exceptional guest experiences.

Lead a team of culinary professionals, partner with operations and finance to optimize budgets, and mentor staff while staying ahead of market trends and culinary innovations.