New

Executive Chef

Trade Center Management Associates
$100,000.00
United States, D.C., Washington
1300 Pennsylvania Avenue Northwest (Show on map)
Jul 21, 2025
Capital Cravings by TCMA delivers an elevated catering experience as the official on-campus partner of the House of Representatives. Offering an extensive selection of premium food and beverage options and exceptional service tailored to every occasion-from Member lunches, holiday celebrations, and staff meetings to happy hours, private receptions, and formal dinners, our seasoned catering and event planning team is dedicated to executing every detail with precision, creativity, and care. Capital Cravings by TCMA is seeking a talented Executive Chef to join our culinary team. This individual is responsible for all culinary operations. Create menus and recipes that will provide exceptional dining experiences for guests. Provide direction and guidance to a culinary team that will execute multiple styles of cuisine, consistently at the highest level of quality, while maintaining an environment that fosters good morale and a strong sense of teamwork. Work closely with other departments to ensure that all events are flawless and that food presented is consistent, fresh, creative, and of the highest quality. Essential Functions Oversee all food production and delegate effectively to other kitchen managers Ensure adherence to all Capital Cravings policies and procedures Provide training and professional development opportunities for all kitchen staff Ensure proper staffing by scheduling and coordinating the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical and technically correct to meet high standards of quality Work with Sales and Marketing to produce Chef's Tables and other client events Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas Discipline and document staff as needed in accordance with approved company policies and procedures Ensure company safety and security policies, and local health and safety codes are met Represent the company at appropriate outside events Provide training at all levels of the culinary team Cost all menus to ensure proper pricing to maintain budgeted costs Collaborate with all front-of-house and back-of-house management, to ensure that food production consistently meets or exceeds the expectations of guests Create specialized menus for clients as needed Provide feedback and direction to the culinary management team throughout the year in addition to annual appraisals Other duties or projects as requested, directed or assigned Job Responsibilities Degree in culinary arts preferred, but not required. A minimum of five years leading a large culinary team in a high-volume, high quality convention center or resort Hospitality focus with customer-first attitude; team coach with emphasis on culture leadership and commitment to company standards of excellence Effective communication and coaching skills to develop and motivate staff Experience managing menu costs and labor Environment Ability to lift 25 pounds or more Able to stand for extended period of time Able to work in a kitchen environment