Executive Chef

Shoreham Hotel

Nestled in the Woodley Park neighborhood of Washington, DC, the Omni Shoreham Hotel is a true urban oasis within the Capitol City. Associates pride themselves as being a part of a historic landmark serving as host to numerous presidents, dignitaries, political events and inaugural balls.

Associates can enjoy and be rewarded by several career development opportunities and the environment to grow one's career into various areas of the hotel including leadership roles. The Omni Shoreham Hotel associates consistently rank their place of employment as one of the Best Places to Work by the Washington Business Journal and scored the hotel with the highest ever results on the Associate Engagement Survey in 2012.

Associates at the Omni Shoreham Hotel are proud of being a true part of an extended family and many have spent their entire careers within the hotel, some with over 4 decades of service! We celebrate these milestones and as well as many other successes on a monthly basis during our all associate rallies, "Hibiscus Huddles, "in honor of our company logo.

The iconic Omni Shoreham Hotel in Washington, DC is seeking an experienced, visionary Executive Chef to join our team. This is an exciting opportunity to get in on the ground level and contribute to The Omni Shoreham's incredible transformation. This person will lead the entire culinary team of professionals, including: Banquets, Robert's Restaurant, Marquee Bar and Lounge, and In-Room Dining, to deliver a high-quality and high volume luxury food offering. To be successful in this position you need to be passionate about food and passionate about developing talent and driving standards. To have willingness and determination to meet challenges head-on and a desire to work in a fast paced, hands-on, environment is essential.

($125,000-$150,000)

To assist the Director of Food & Beverage 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.
• Agree 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 the Hotel Manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.
• To work with the Hotel Manager with capital expenditure items for the food and beverage department.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
• To create recipes and production methods.
• To compile new banquet menus when required.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• To 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
• Maintain 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.
• To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime.
• To interview/recruit suitable staff for the operation, in conjunction with personnel.
• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out.
• Be aware of state legislation in employment and industrial relations, including union labor agreement.
• To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records.
• To perform all duties applicable to a department manager within the hotel.
• To actively participate in the critical path task sheet for the food and beverage department.
• To conduct/attend all required department meetings.
• Other duties as assigned.

• Bachelor's Degree or Equivalent
• Must have at least 5 years experience in a Executive Chef kitchen management capacity in a Luxury hotel chain and excellent knowledge of current culinary trends.
• Must have management experience in Union environment
• Hospitality experience required
• Must have experience in a high volume hotel business.
• Must be competent in culinary creativity as demonstrated by cooking test.
• With strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and a busy hotel.
• Candidate must have good knowledge of computers (i.e: Excel & Word).
• Clear, concise written and verbal communication skills.
• Candidate must be comfortable to speak to guests and conduct meetings.
• Must have a good understanding of cost control.
• Candidate must be a leader and a mentor.