Executive Chef

About the role

The Sheraton Pentagon City is an upscale hotel in Arlington, offering stunning views of Washington, D.C. monuments and conveniently located near Arlington National Cemetery. We foster a fun and collaborative culture, ensuring our associates can perform at their best. Our team enjoys hotel discounts, wellness initiatives, and a competitive benefits package, including tuition reimbursement and access to an Employee Assistance Program.

Responsibilities

• Designing dynamic seasonal menus that elevate the hotel's dining reputation.

• Creating memorable guest experiences through flavor, presentation, and storytelling.

• Ensuring culinary offerings reflect high-end hospitality standards while maintaining operational efficiency and profitability.

• Continuously exploring new techniques, ingredients, and concepts that position the property as a dining destination within the market.

• Directing the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.

• Managing Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.

• Interviewing, hiring, training, developing, empowering, coaching and counseling, conducting performance and salary reviews, resolving problems, providing open communication vehicles, and disciplining and terminating as appropriate.

• Planning and managing the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.

• Monitoring and controlling the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

• Developing, implementing and managing the department's budget; continually analyzing, forecasting, monitoring and controlling the labor and food costs through various methods to meet/exceed management/budget objectives.

• Developing and implementing menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

• Executing and promoting the Accident Prevention Program to minimize liabilities and related expenses.

• Complying with attendance rules and being available to work on a regular basis.

Qualifications and Skills

• Two+ years of post-high school education, culinary education is desirable.

• Five+ years of employment in a related position.

• Hotel experience preferred.

• Requires advanced knowledge of the principles and practices within the food profession.

• This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

• Ability to work effectively under time constraints and deadlines.

• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Benefits

• Salary Range: $110,000.00 - $120,000.00 Annually

• Tipped/Service Charge Eligible: No

• Discretionary Performance Bonus Eligible: Yes

• Benefits:

  • Competitive Medical and Dental programs through Anthem Blue Cross Blue Shield

  • Vision insurance programs through EyeMed

  • Vacation, Sick and Holiday programs

  • Pet insurance through the ASPCA

  • 401(k) Savings Plan with matching funds

  • Discounts through 'YouDecide' and Hotel Room Discount programs

Pay

Salary Range: $110,000.00 - $120,000.00 Annually

Schedule

N/A