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Executive Chef

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Property Name:
DoubleTree by Hilton Largo - Washington D.C.
Job Title: 
Executive Chef
Maryland-Montgomery County
Company Name: 
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Bonus Pay: 

Welcome to Crescent Hotels & Resorts, a premier hotel management and ownership group. Crescent seeks energetic, innovative individuals who have a desire to work in a results-driven environment. Our success is the direct result of everyone working together toward a common goal: To deliver exceptional service to our valued guests and provide a high quality work environment for our associates.

Strong core values related to customer service and associate satisfaction account for the continued success of our company. We are more than just a collection of hotels, we are a progressive company determined to be the employer of choice in the hospitality industry. We are pleased that you have chosen to learn more about our growing organization and are confident that Crescent will provide you with a very rewarding career. print

DoubleTree by Hilton Largo looking for an Executive Chef to enhance our Team.

The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability.

Scheduling and payroll
Budget, Expenses Profit
Ensure that all food items and supplies are ordered via purchase order system, stocked, and properly stored.
Monthly inventory and month end cost reports
Responsible for ensuring that labor, food cost, and other food-related expenses all meet budgetary guidelines and revenue achievement.
Preparing and delivering excellent food in the restaurant outlets, banquets and wedding tastings
Menu design for restaurants and banquets.
Hiring, training, and ongoing development of employees.
Ensuring quality control of all food through recipe cards, prep sheets, etc.
Accountable for customer satisfaction scores related to food quality.
Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales manager) to ensure overall success of the hotel.
Positions Supervised All exempt and non-exempt culinary and stewarding personnel, Sous Chef.

Essential Job Functions
The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service.
The Executive Chef will achieve desired outcomes by planning, implementing and controlling effective departmental strategies that drive results and through the creation, development and maintenance of a competent, motivated and empowered culinary staff.
The Executive Chef will effectively lead, train, coach, motivate, engage and provide feedback to the culinary staff, supervisors and managers on a daily basis, in a highly seasonal environment.
The Executive Chef will always maintain a hands-on approach to all culinary operations.
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems
Minimal Qualifications
High school diploma or GED 6 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major 4 years experience in the culinary, food and beverage, or related professional area.

Must have three years of prior experience in a management position in the culinary field with knowledge of most international and domestic dishes.

Additional Information
Certifications should include
ServeSafe certified or comparable certification

Physical Demands
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Must be able to exert well-paced ability in limited space.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must have the ability to bend, squat and lift up to 100 lbs., including, but not limited to, lifting trays of food or food items on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Requires manual dexterity to use and operate all necessary equipment.

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