Luxury Hotel Executive Chef — Menu Innovator

The Watergate Hotel; Washington (District of Columbia); On-site; USD 130,000 - 140,000; Full time

Job summary

The Watergate Hotel in Washington, DC is seeking an Executive Chef to lead all aspects of the kitchen, ensuring top-quality menu items and proper handling of all food. This role requires coordinating food purchases, maintaining costs, and directing kitchen staff across multiple functions.

You will manage staffing, training, and scheduling, while driving menu development, cost controls, and guest satisfaction in a luxury hotel setting.

Qualifications

• Must have the ability to communicate in English.
• Self-starting personality with an even disposition.
• Professional appearance and customer-facing demeanor.

Responsibilities

• Maintain knowledge of and ensure compliance with hotel policies and procedures.
• Interview, hire, train, evaluate performance, resolve problems, and communicate with staff.
• Assign daily production tasks and priorities to kitchen staff.
• Review daily menu specials and provide feedback to Sous Chefs.
• Review banquet event orders and note changes.
• Communicate directions clearly to staff in writing and verbally.
• Take inventory of specified food items for daily stock.
• Requisition daily supplies and coordinate with Purchasing and Storeroom.
• Review equipment needs with the Executive Steward and monitor sanitation.
• Ensure staff report to work as scheduled and track attendance.
• Oversee kitchen areas and ensure proper stock of tools and equipment.
• Ensure recipes and production schedules are current and followed.
• Monitor staff performance and rectify deficiencies.
• Observe guest reactions and coordinate with service staff for satisfaction.
• Develop new menu items and test/write recipes.
• Assist Catering with special menus and client meetings.
• Monitor daily sales and food cost; resolve discrepancies.

Job description

The Watergate Hotel in Washington, DC is seeking an Executive Chef to lead all aspects of the kitchen, ensuring top-quality menu items and proper handling of all food. This role requires coordinating food purchases, maintaining costs, and directing kitchen staff across multiple functions.

You will manage staffing, training, and scheduling, while driving menu development, cost controls, and guest satisfaction in a luxury hotel setting.