Hotel Kitchen Manager and Lead Chef Menu Innovation

Le Méridien Hotels & Resorts; Washington (District of Columbia); On-site; USD 72,000 - 74,000; Full time

Benefits offered by this job

Medical benefits

Dental

Vision

STD/LTD

401k match

Job summary

Le Méridien Hotels & Resorts in Washington, DC is seeking a Restaurant/Kitchen Manager to plan and oversee the kitchen operations for hotel food and room service in compliance with HEI Franchise standards.

The role focuses on managing production, supervising staff, and controlling labor and food costs while maintaining safety and quality. This is a full-time, on-site position in DC with competitive pay and benefits.

Qualifications

• Experience managing kitchen staff and operations.
• Strong focus on labor cost and budget adherence.
• Proven food safety and sanitation knowledge.
• Ability to assist and back up Executive Chef.

Responsibilities

• Plan daily production, preparation, and presentation of all hotel food.
• Lead HR activities in kitchen, including hiring, scheduling, training, and coaching.
• Schedule maintenance and sanitation to ensure a safe workplace.
• Monitor and control labor and food costs to meet budgets.
• Support seasonal menus and act as Executive Chef in absence.
• Maintain attendance and reliability; perform other duties.

Skills

People management

Budgeting & cost control

Food safety & sanitation

Menu costing & development

Job description

Le Méridien Hotels & Resorts in Washington, DC is seeking a Restaurant/Kitchen Manager to plan and oversee the kitchen operations for hotel food and room service in compliance with HEI Franchise standards.

The role focuses on managing production, supervising staff, and controlling labor and food costs while maintaining safety and quality. This is a full-time, on-site position in DC with competitive pay and benefits.