Executive Chef - Seasonal Menus & Team Leadership

Crestview Management, LLC; Arlington (VA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive wage

Health insurance

Dental insurance

Life insurance

Disability insurance

Vision care

Critical illness coverage

401(k) with company match

PTO

Hotel discounts

Free hotel rooms

Job summary

The Westin Arlington is seeking an Executive Chef to lead our culinary team in Arlington, VA. You will oversee menu development, kitchen operations, and ensure the highest standards of quality and safety while delivering exceptional dining experiences.

Responsibilities include developing seasonal menus, managing food prep and inventory, mentoring staff, controlling costs, and staying current with trends. A culinary arts degree or relevant certification is preferred.

Qualifications

• Proven experience as Executive Chef or Head Chef in upscale/high-volume environments.
• Strong knowledge of diverse cuisines and cooking techniques.
• Excellent leadership and team management abilities.

Responsibilities

• Develop and execute creative, seasonal menus.
• Manage all kitchen operations including prep, inventory, and staff scheduling.
• Lead, train, and mentor kitchen staff for high performance.
• Ensure compliance with health, safety, and sanitation standards.
• Collaborate with management to control food costs and efficiency.
• Maintain relationships with suppliers for quality ingredients.
• Monitor guest feedback and implement improvements.
• Stay current with culinary trends and innovations.

Skills

Leadership

Multitasking

Food safety

Pressure management

Culinary technique

Education

Culinary arts degree

Job description

The Westin Arlington is seeking an Executive Chef to lead our culinary team in Arlington, VA. You will oversee menu development, kitchen operations, and ensure the highest standards of quality and safety while delivering exceptional dining experiences.

Responsibilities include developing seasonal menus, managing food prep and inventory, mentoring staff, controlling costs, and staying current with trends. A culinary arts degree or relevant certification is preferred.