Hotel Executive Chef — Lead Kitchen & Menu Strategy

HEI Hotels & Resorts; Reston (VA); On-site; USD 76,000 - 91,000; Full time

Benefits offered by this job

Free lunch

Free parking

Monthly town halls

Job summary

The Westin Reston Heights, operated by HEI Hotels & Resorts, seeks an experienced Kitchen Manager to plan and lead the kitchen staff across outlets, banquets, and stewarding, ensuring safe, sanitary, and cost-efficient food production.

You will manage procurement, budgeting, menus, quality, and compliance with standards, while mentoring team members, controlling labor and food costs, and upholding safety policies.

Qualifications

• Two+ years of post-high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession, including management of people and food & beverage.
• Knowledge of hotel operations, budgeting, safety programs, and long-range planning.
• Leadership skills to motivate and develop staff and meet goals.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills.

Responsibilities

• Direct the day-to-day operations of all kitchen areas including outlets, banquets, stewarding, and purchasing.
• Plan and manage procurement, production, preparation and presentation of all hotel food in a safe, sanitary, cost-effective manner.
• Develop and manage the department's budget; analyze, forecast, monitor and control labor and food costs.
• Develop and implement menus and back-up records to improve revenues and margins while maintaining quality.
• Implement and promote the Accident Prevention Program to minimize liabilities.
• Ensure attendance rules are followed and schedule regular work days.
• Perform other job-related duties as assigned.

Education

Post-high school education

Culinary education desirable

Job description

The Westin Reston Heights, operated by HEI Hotels & Resorts, seeks an experienced Kitchen Manager to plan and lead the kitchen staff across outlets, banquets, and stewarding, ensuring safe, sanitary, and cost-efficient food production.

You will manage procurement, budgeting, menus, quality, and compliance with standards, while mentoring team members, controlling labor and food costs, and upholding safety policies.