Executive Chef - Visionary Leader & Menu Innovator

Concord Hospitality Enterprises Co.; Washington (District of Columbia); On-site; USD 91,000 - 114,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) program with company match

Tuition assistance

Discounted room rates at Concord‑manag

Training & development opportunities

Career advancement within our growing;

Job summary

Concord Hospitality Enterprises Co. in Washington, DC is seeking an Executive Chef to lead our culinary team across flagship hotel operations.

This hands-on, visionary leader will drive menu innovation, food quality, and cost management while fostering a culture of growth and excellence. You will oversee all kitchen operations, mentor staff, manage budgets, and work with F&B and hotel leadership to align guest expectations with operational goals.

Qualifications

• Minimum of 6 years of culinary leadership experience in hospitality or high-volume environments.
• 2-year degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Proven ability to lead large teams with focus on quality and cost control.
• Strong understanding of food and labor cost management.
• Excellent interpersonal and communication skills.
• Ability to foster a team-oriented environment focused on associate growth and guest satisfaction.
• Experience with menu development, kitchen safety, vendor management, and operational compliance.

Responsibilities

• Lead all kitchen operations including main kitchen, banquet events, and culinary team performance.
• Create and execute innovative menus based on market trends and guest preferences.
• Ensure consistent preparation and presentation of high‑quality, flavorful food.
• Develop and maintain food and labor cost controls; manage department operating budgets.
• Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards.
• Demonstrate new cooking techniques and ensure culinary team is properly trained on equipment and recipes.
• Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals.
• Partner with vendors to secure top‑quality products at competitive pricing.
• Maintain all health and safety standards, including compliance with local, state, and federal regulations.
• Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience.
• Contribute to strategic planning for long‑term culinary excellence and profitability.

Skills

Executive leadership

Team management

Cost controls

Menu development

Vendor management

Education

Two-year degree in Culinary Arts or Hospitality Management

Job description

Concord Hospitality Enterprises Co. in Washington, DC is seeking an Executive Chef to lead our culinary team across flagship hotel operations.

This hands-on, visionary leader will drive menu innovation, food quality, and cost management while fostering a culture of growth and excellence. You will oversee all kitchen operations, mentor staff, manage budgets, and work with F&B and hotel leadership to align guest expectations with operational goals.