The Executive Chef is the senior culinary leader for The Dupont Circle Hotel, responsible for the strategic, operational, and financial leadership of all culinary operations across multiple outlets, including restaurants, bars, banquets, in-room dining, and special events. This role ensures the delivery of an elevated, consistent, and profitable culinary program aligned with the hotel's luxury positioning, brand standards, and guest experience objectives. With a dynamic mix of local clientele, hotel guests, and high-profile events, the Executive Chef is expected to be a hands-on leader who balances creativity with discipline, mentorship with accountability, and innovation with operational excellence. Culinary Leadership & Strategy Lead, direct, and oversee all kitchen operations across all outlets, ensuring consistent execution of culinary standards, food quality, presentation, and service timing. Develop and execute menus that reflect current culinary trends, seasonal availability, regional sourcing, and brand positioning, while meeting financial targets. Partner with the Director of Food & Beverage to align culinary vision with overall F&B strategy, revenue goals, and guest experience initiatives. People & Talent Management Recruit, hire, train, schedule, coach, and mentor all culinary leadership and hourly kitchen staff. Oversees onboarding of this team to ensure adaptability and minimize department turnover. Foster a culture of accountability, professionalism, inclusion, and continuous improvement. Conduct regular performance evaluations, corrective action, and development planning for culinary leaders. Lead structured culinary meetings, menu briefings, tastings, and training sessions. Manages, upkeeps and follows up on the Great Place to Work action plans or strategies of the hotel and department to increase scores. Financial & Operational Management Maintain strict controls over food cost, waste, inventory, and labor productivity in alignment with budgeted targets. Collaborate with the Director of F&B on annual food budgeting, forecasting, and menu engineering. Analyze P&L performance, identify variances, and implement corrective actions. Ensure accurate recipe costing, portion control, and purchasing practices. Banquets & Events Oversee all banquet and event culinary execution, including menu development, tasting coordination, and operational execution. Customize menus to meet client expectations, dietary needs, and budget parameters while maintaining brand standards. Ensure seamless collaboration with Banquets, Sales, and Operations teams. Quality, Safety & Compliance Enforce all local, state, and federal health, safety, sanitation regulations also well as internal health programs and systems. Maintain exemplary cleanliness and organization standards across all kitchens, storage areas, and equipment. Conduct biweekly audits of food storage, labeling, rotation, and handling. Proactively identify and address equipment maintenance or replacement needs in coordination with Engineering. Guest Experience & Brand Representation Actively engage with guests, clients, and internal stakeholders to gather feedback and elevate the culinary experience. Represent the hotel professionally during VIP events, media tastings, and special programming. Support marketing initiatives, seasonal promotions, and signature culinary experiences. Continuous Improvement Stay informed on industry trends, competitive landscape, and best practices. Dine locally and participate in culinary research to inform innovation and pricing strategies. Lead special projects and initiatives that enhance efficiency, sustainability, and guest satisfaction.

SUPPORTIVE FUNCTIONS

Assist F&B Director in estimating annual food budget Takes action in all matters related to the safety, security, satisfaction and well being of hotel guests and employees. Responds swiftly and effectively in any hotel emergency or safety situation Support Lobby Ambassador programs as required. Assist with VIP experiences, culinary activations, and internal events. Maintain effective cross-departmental relationships to support hotel-wide objectives. Monitor outlets during peak periods to oversee production flow, food quality and presentation Maintain proper staffing levels to deliver the business, with proactive planning and vacation scheduling Perform other duties as assigned to support operational success

SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

Minimum of 2-5 years' experience as an Executive Chef or Executive Sous Chef in a luxury hotel or high-end, multi-outlet operation Experience in urban, high-profile, or lifestyle hotel environments strongly preferred. Bachelor's degree in hospitality or related field is preferred. Ability to read, listen and communicate effectively in English, both verbally and in writing. Spanish or other language skills would be a plus. Strong Computer literacy to include Microsoft Office Suite and Internet, Opera, and performance management systems. Problem solving and Action Plan formulation skills. Integrity, confidentiality, and approachability. Meticulous with great eye for detail