Executive Chef | Lead Kitchen, Menu Innovation & Growth

The Hotel at Avalon; Reston, Northern (VA, KY); Hybrid; USD 76,000 - 91,000; Full time

Benefits offered by this job

Medical and Dental

Vision insurance

401(k) with matching

Hotel room discounts

Job summary

The Westin Reston Heights in Reston, VA is seeking an Executive Chef to lead all kitchen operations for outlets, banquets and events. You will coach and develop the kitchen team, manage procurement, production, and presentation of all food in a safe, cost-effective manner, and drive budgeted costs and quality standards across the hotel.

Strong leadership and hospitality experience are required, with a focus on joining a team that values growth, safety, and exceptional guest experiences.

Qualifications

• Two+ years of post-high school education (culinary education desirable).
• Five+ years in a related kitchen/culinary role.
• Hotel experience preferred.
• Advanced knowledge of the food profession and kitchen management.
• Leadership to motivate and develop staff.
• Strong verbal and written communication skills.
• Ability to work under time constraints and deadlines.
• Knowledge of hotel operations, budgeting, safety and quality standards.

Responsibilities

• Direct day-to-day kitchen operations across outlets, banquets, stewarding and purchasing.
• Manage HR in the kitchen: hiring, training, coaching, reviews and discipline.
• Plan procurement, production, and presentation of all hotel food.
• Monitor sanitation and maintenance of kitchen and equipment.
• Develop and manage the department budget and control labor/food costs.
• Develop menus and back-up records to improve revenues and margins.
• Lead Accident Prevention Program and ensure compliance with standards.

Skills

Leadership

Communication

Time management

Problem solving

Education

Post-high school education

Culinary education desirable

Job description

The Westin Reston Heights in Reston, VA is seeking an Executive Chef to lead all kitchen operations for outlets, banquets and events. You will coach and develop the kitchen team, manage procurement, production, and presentation of all food in a safe, cost-effective manner, and drive budgeted costs and quality standards across the hotel.

Strong leadership and hospitality experience are required, with a focus on joining a team that values growth, safety, and exceptional guest experiences.