New 
Executive Chef
 Omni Hotels & Resorts | |
140000-160000
| |
 United States, D.C., Washington | |
 Oct 02, 2026 | |
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Omni Shoreham Hotel
An icon among Washington, D.C. hotels, the Omni Shoreham has hosted presidents, world leaders and inaugural balls since its inception in 1930. Nestled within one of the city's premier residential and diplomatic neighborhoods, this 13.5-acre resort boasts over 100,000 Sq Ft of meeting and event space, 4.5 acres of pristine gardens, outdoor terraces, outdoor pool and health club truly make this the resort hotel of the Nation's Capital. The Omni Shroreham Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Shoreham may be your perfect match. Executive Chef Overview: The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef is responsible for managing all aspects of the kitchen for multiple unique dining outlets. Responsibilities: Assist the hotel manager and, at times, the general manager, in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Collaborate with other food and beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with thehotel general manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. Work closely with the purchasing manager and hotel finance team to establish and maintain control of the standards for purchasing and receiving items. Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. Constantly inspectallfood service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. Maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets and an up-to-date knowledge of competitor's food production/offering. Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions. Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. Interview/recruit suitable staff for the operation, in conjunction with director of operations, personnel and thehotel general manager. Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Stay aware of state legislation in employment and industrial relations. Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. Perform all duties applicable to a department manager within the hotel. Actively participate in the critical path task sheet for the food and beverage department. Conduct/attend all required department meetings. Qualifications: Candidate must have at least 5 years' experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. Bachelor's Degree or Equivalent. Union environment experience preferred. Experience in high volume hotel business, preferred Must be competent in culinary creativity as demonstrated by cooking test. Strong knowledge of food cost and inventories. Must possess the ability to handle stressful and busy hotel operations. Candidate must have good knowledge of computers (i.e.: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings. Candidate must be a leader and a mentor. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com. | |