Executive Chef - Five Star Catering Staff

Job Type: Full-time

Salary: 70K-85K plus bonuses and commissions

Location: Washington, D.C

As the Executive Chef, you will lead the culinary team in delivering exceptional food quality and presentation for our hotel's dining and catering services. You will be responsible for menu creation, kitchen operations, and ensuring that every event reflects our commitment to excellence. This position is ideal for a creative and experienced chef who thrives in a dynamic environment and is passionate about crafting memorable dining experiences for a diverse clientele.

Responsibilities:

• Lead and manage all culinary operations, including food preparation, cooking, and presentation, ensuring the highest standards of quality and consistency.
• Design and create innovative menus tailored to a variety of events, including weddings, corporate functions, and social gatherings.
• Supervise, train, and mentor kitchen staff, fostering a positive and efficient work environment.
• Oversee inventory management, including ordering, receiving, and stocking of food and supplies, ensuring cost control and minimizing waste.
• Collaborate with the catering director and event planners to develop customized menus and proposals that meet client needs and preferences.
• Ensure compliance with health, safety, and sanitation regulations, maintaining a clean and safe kitchen environment.
• Monitor kitchen operations to ensure timely preparation and delivery of food for all catered events.
• Conduct regular quality checks on dishes, adjusting recipes and techniques as needed to maintain consistency and excellence.
• Manage kitchen budgets, including labor costs, food costs, and equipment maintenance, to achieve profitability goals.
• Stay updated on culinary trends and incorporate new ideas and techniques into menu development and presentation.

Requirements:

• Culinary degree or equivalent professional training (preferred).
• Minimum of 5-7 years of experience as an Executive Chef or in a senior culinary role, preferably in a catering or high-volume environment.
• Strong leadership and team management skills, with the ability to motivate and guide kitchen staff.
• Exceptional creativity and a passion for culinary innovation, with a keen eye for detail.
• Excellent communication and interpersonal skills, with the ability to work closely with clients and event teams.
• Strong organizational and time management abilities, with the capacity to manage multiple events simultaneously.
• Proficiency in kitchen management software, inventory systems, and Microsoft Office Suite.
• Flexibility to work evenings, weekends, and holidays as required.
• Commitment to delivering outstanding food quality and an exceptional dining experience for all guests.

Benefits:

• Competitive base salary plus commission structure
• Comprehensive benefits package, including health insurance and retirement plans
• Opportunities for career advancement and professional development
• Positive and collaborative work environment with a focus on employee well-being