Luxury Hotel Executive Chef: Menu Innovation & Ops Lead

Dupont-Circle; Washington (District of Columbia); On-site; USD 130,000 - 140,000; Full time

Benefits offered by this job

Free meals on duty

Health plan and benefits

401k plan

Commuter benefits

Discounted hotel rooms

50% off food

In-house training

Rewards and recognition

Staff events

Job summary

The Dupont Circle Hotel in Washington, DC is seeking an Executive Chef to lead culinary operations across restaurants, banquets, in-room dining and events. You will drive the strategic direction, ensure high standards, and balance creativity with operational discipline in a luxury hotel setting.

You will develop seasonal menus, manage food cost and team development, mentor chefs, and partner with the F&B leadership to deliver a cohesive culinary program that elevates guest experiences.

Qualifications

• 3-5 years' experience as Executive Chef or Executive Sous Chef in luxury multi-outlet operation.
• Experience in urban/high-profile hotel environments preferred.
• Hospitality degree or equivalent preferred.

Responsibilities

• Lead culinary operations across kitchens, outlets, banquets and events.
• Develop seasonal menus reflecting trends and brand standards.
• Partner with F&B leadership to execute strategy and drive P&L.
• Recruit, coach and develop culinary team to high performance.
• Ensure food quality, safety, and presentation meet luxury standards.

Skills

Leadership

Communication

Interpersonal skills

Problem-solving

Attention to quality

Fluent English

Strategic thinking

Mentorship

Conflict resolution

Education

Hospitality degree

Tools

PMS systems

Hotel software

Job description

The Dupont Circle Hotel in Washington, DC is seeking an Executive Chef to lead culinary operations across restaurants, banquets, in-room dining and events. You will drive the strategic direction, ensure high standards, and balance creativity with operational discipline in a luxury hotel setting.

You will develop seasonal menus, manage food cost and team development, mentor chefs, and partner with the F&B leadership to deliver a cohesive culinary program that elevates guest experiences.