Executive Chef - Lead High-Volume Culinary Team

Redd Hospitality; Washington (District of Columbia); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Washington, DC seeks an Executive Chef to lead our culinary team and oversee all kitchen operations. You will drive food production, staff management, and ensure top-tier food quality and safety in a fast-paced hospitality setting.

Responsibilities include coordinating with dietary and banquet teams to execute events, maintaining inventory, and upholding rigorous health standards while mentoring a diverse staff.

Qualifications

• Proven experience as an Executive Chef or similar in a high-volume hospitality operation (min $6M annual).
• Strong knowledge of food production, kitchen management, and service operations.
• Excellent team management and ability to lead a diverse culinary team.
• Experience with dietary requirements and menu planning for events including banquets.
• Exceptional organizational skills with attention to detail.
• Ability to perform in a fast-paced environment while maintaining quality.

Responsibilities

• Oversee daily kitchen operations for efficient production and service.
• Manage kitchen staff with training and guidance for a collaborative team.
• Ensure compliance with food safety regulations and proper handling.
• Coordinate with dietary department for special dietary needs.
• Monitor inventory and order supplies to maintain stock.
• Collaborate with banquet coordinators to plan and execute large events.
• Maintain kitchen cleanliness and health/safety standards.

Skills

Kitchen leadership

Staff training

Food production

Food safety knowledge

Menu planning

Banquet coordination

Job description

Redd Hospitality in Washington, DC seeks an Executive Chef to lead our culinary team and oversee all kitchen operations. You will drive food production, staff management, and ensure top-tier food quality and safety in a fast-paced hospitality setting.

Responsibilities include coordinating with dietary and banquet teams to execute events, maintaining inventory, and upholding rigorous health standards while mentoring a diverse staff.