Executive Chef: Seasonal Menus, Banquet Leadership

DHS Brand; Washington (District of Columbia); On-site; USD 100,000 - 105,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Retirement plans

Hotel room discounts

Daily pay access

Job summary

Donohoe Hospitality Services is seeking an experienced hotel kitchen leader to oversee daily operations, update menus, cost menus, and train staff on portion controls and safety.

The role emphasizes HACCP compliance, budget management, collaboration with events teams, and development of new entrees, with a focus on quality and cost efficiency in a fast-paced hotel environment in Washington, DC.

Qualifications

• 2 to 4-year culinary degree or equivalent work experience.
• Previous supervisory kitchen experience.
• Certified or willing to become a certified food sanitation manager.

Responsibilities

• Update menus regularly with seasonal ingredients.
• Calculate menu costs to maximize gross profit.
• Train staff on portion control and presentation techniques.
• Conduct regular staff meetings to ensure smooth kitchen operations.
• Collaborate weekly with catering and banquet managers on upcoming events.
• Train and monitor staff on safety and sanitation procedures.
• Oversee food handling and storage to comply with HACCP standards.
• Maintain cleanliness and adherence to HACCP procedures.
• Order and manage stock to ensure quality, quantity, and cost-effectiveness.
• Securely store all stock under appropriate conditions.
• Conduct regular maintenance checks with the Chief Engineer to prevent equipment breakdowns.
• Create innovative entrees and cuisine.
• Plan and organize production techniques for large banquets.
• Develop, implement, and monitor standard food presentations and portion controls for each menu item; maintain and update recipe cards.
• Stay informed on new products to enhance quality and reduce costs.
• Train staff on new culinary techniques as needed.
• Review and cost all food and non-food invoices.
• Participate in monthly F&B inventory processes.
• Conduct regular inspections of the kitchen and storage areas for cleanliness, sanitation, and maintenance.
• Ensure compliance with check handling and food issuing procedures.
• Manage and monitor budgeted food costs, payroll costs, and non-food costs.
• Adhere to all hotel work rules, procedures, and policies, including those in the employee handbook.

Skills

Supervisory kitchen experience

Food handling knowledge

Certified food service handler

Education

Culinary degree (2-4 year) or equivalent

Certified food sanitation manager (certification or willingness)

Job description

Donohoe Hospitality Services is seeking an experienced hotel kitchen leader to oversee daily operations, update menus, cost menus, and train staff on portion controls and safety.

The role emphasizes HACCP compliance, budget management, collaboration with events teams, and development of new entrees, with a focus on quality and cost efficiency in a fast-paced hotel environment in Washington, DC.