Hotel Food Service Executive Chef

Redd Hospitality; Washington (District of Columbia); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Washington, DC seeks an Executive Chef to lead our culinary team and oversee all kitchen operations. You will drive food production, staff management, and ensure top-tier food quality and safety in a fast-paced hospitality setting.

Responsibilities include coordinating with dietary and banquet teams to execute events, maintaining inventory, and upholding rigorous health standards while mentoring a diverse staff.

Qualifications

• Proven experience as an Executive Chef or similar in a high-volume hospitality operation (min $6M annual).
• Strong knowledge of food production, kitchen management, and service operations.
• Excellent team management and ability to lead a diverse culinary team.
• Experience with dietary requirements and menu planning for events including banquets.
• Exceptional organizational skills with attention to detail.
• Ability to perform in a fast-paced environment while maintaining quality.

Responsibilities

• Oversee daily kitchen operations for efficient production and service.
• Manage kitchen staff with training and guidance for a collaborative team.
• Ensure compliance with food safety regulations and proper handling.
• Coordinate with dietary department for special dietary needs.
• Monitor inventory and order supplies to maintain stock.
• Collaborate with banquet coordinators to plan and execute large events.
• Maintain kitchen cleanliness and health/safety standards.

Skills

Kitchen leadership

Staff training

Food production

Food safety knowledge

Menu planning

Banquet coordination

Job description

Job description:

Overview
We are seeking a passionate and experienced Executive Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the Executive Chef, you will be responsible for , staff management, and maintaining high standards of food quality and safety.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $6 million annually minimum
• Strong Experience in Events.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.

Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance