Top 96 Executive Chef Jobs in Reston, VA

Area Executive Chef - DoubleTree by Hilton McLean Tysons & Courtyard by Marriott Tysons McLean
B.F. Saul Company Hospitality Group —McLean, VA
- $110,000 - $120,000 a year
- Extended hours
- ServSafe
- 5 years
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Executive Chef-Reston
Corsica Wine Bar —Reston, VA
- $90,000 - $100,000 a year
- Recruiting
- Computer skills
- Senior level
Quick Apply
13d
Executive Chef
Sheraton Pentagon City —Arlington, VA
- $110,000 - $120,000 a year
- Full-time
- In person
- High school
- Cooking
- Hotel
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Tom and Eddie —Reston, VA
- $84,000 - $99,500 a year
- Full-time
- Background check
- Cooking
- In-person
- 401(k)
- Paid time off
Quick Apply
5d
EXECUTIVE CHEF
WESTIN - CRYSTAL CITY —Arlington, VA
- $100,000 a year
- Weekends as needed
- Senior level
- Leadership
- Kitchen
Quick Apply
Executive Chef
Veterans Canteen Service —Washington, DC
- $92,157 a year
- Full-time
- Writing skills
- Computer skills
- Senior level
- Commuter assistance
- Paid holidays
Quick Apply
3d
EXECUTIVE CHEF
Compass Corporate —Arlington, VA
- $90,000 - $100,000 a year
- Full-time
- Background check
- Cooking
- Team management
- Commuter assistance
- Paid parental leave
Quick Apply
13d
Executive Chef - **Brand Change** The Satire, Autograph by Marriott Alexandria
The Satire, Autograph by Marriott —Alexandria, VA
- Full-time
- Customer service
- Hotel
- Mentoring
- Disability insurance
- Health insurance
Quick Apply
Executive Chef - DMV
Farmers Restaurant Group —Washington, DC
- $100,000 - $120,000 a year
- Full-time
- Ability to lift 50 pounds
- In-person
- Senior level
Quick Apply
Chef de Cuisine
Olio e Più - Washington DC —Washington, DC
- $100,000 - $110,000 a year
- Weekends as needed
- 5 years
- English
- High school diploma or GED
Quick Apply
Multi-Unit District Executive Chef - Washington, DC
Tatte Bakery & Café —Washington, DC
- $105,000 - $130,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Chef de Cuisine - United Club & Lounge - Capital One Arena
Aramark —Washington, DC
- $80,000 - $90,000 a year
- Sanitation
- Mid-level
- Supervising experience
- Disability insurance
- Health insurance
6d
Cafe Head Chef - Downtown, DC
Tatte Bakery & Café —Washington, DC
- $76,000 - $96,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Free parking
- Commuter assistance
Quick Apply
Cafe Head Chef - Maryland
Tatte Bakery & Café —Bethesda, MD
- $76,000 - $96,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Free parking
- Commuter assistance
Quick Apply
Lead Cook / Sous Chef
Modern Food Group LLC DBA URBANO Modern —Sterling, VA
- $18 - $22 an hour
- Full-time
- Culinary experience
- ServSafe
- Cooking
- On-the-job training
- Flexible schedule
Quick Apply
Chef Manager
Aramark —Washington, DC
- $85,000 - $90,000 a year
- Hospital
- Customer service
- High school diploma or GED
- Disability insurance
- Health insurance
3d
Chef Manager
Taher, Inc —Washington, DC
- No weekends
- ServSafe
- Cooking
- Mid-level
- Opportunities for advancement
- Food provided
Quick Apply
7d
EXECUTIVE CHEF
CulinArt Sector —College Park, MD
- $90,000 - $95,000 a year
- Full-time
- Background check
- Mid-level
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Chandelier Premier Steaks & Seafood —Washington, DC
- $100,000 - $150,000 a year
- Full-time
- Background check
- 3 years
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Harvard University —Washington, DC
- Weekends as needed
- Writing skills
- Residential
- 3 years
- Commuter assistance
- Health insurance

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Area Executive Chef - DoubleTree by Hilton McLean Tysons & Courtyard by Marriott Tysons McLean

B.F. Saul Company Hospitality Group -
McLean, VA

Quick Apply

Job Details

Full-time
$110,000 - $120,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
401(k)
Tuition reimbursement
Vision insurance
Life insurance

Qualifications

Staff supervision
High school diploma or GED
Managing kitchen staff

Full Job Description

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with B. F. Saul Company Hospitality Group!

This position as our new Area Executive Chef, you will be responsible for ensuring the culinary department operates effectively, including adherence to health regulations for the Full-Service Double Tree by Hilton Tysons McLean and Courtyard by Marriott Tysons McLean hotels. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

Responsibilities

Food Quality and Production: Accountable for managing staff to ensure highest level of food quality and production to standards. Responsible for daily line checks, expediting for quality control and other follow up as necessary. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
Presentation and Menu Development: Ensures outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards. Depending on brand standards, meets menu revision timelines. Accountable for entire process including internal and competitive set analysis, and menu engineering. Upon completion of menu changes, trains team and develops new menu items, use records, and photographs. Communicates effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline.
Cost Control: Responsible for management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
Training: Responsible for the training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met.
Safety/Risk Management: Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents.
People Management: Responsible for interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

Qualifications

REQUIRED SKILLS AND EXPERIENCE
Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
Experience/Knowledge/Skills/Abilities:
- Hotel experience and banquet knowledge preferred. 5-6 years experience required.
- 7+ years of progressive kitchen supervisory experience required.
- Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members. Must be able to manage multiple priorities in a fast-paced environment.
Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.

PREFERRED SKILLS AND EXPERIENCE
Experience/Knowledge/Skills/Abilities: Prefer 4 or more years as a chef in a hotel setting of similar size, brand, and reputation for outstanding service.

Benefits

Well-Being Benefits:
Health Insurance
Dental & Vision Insurance
Short & Long Term Disability
Vacation Policy

Long Term Planning:
401(k) Retirement Program
Paid Life Insurance
Tuition Reimbursement

Team Member Programs:
Our Big 3 Mission Statement Leaders of the Month/Year
Annual Performance Appraisals and Wage Increase Opportunities
Annual Team Member Banquets
Annual Team Member Engagement Survey
Discounted Room Rates for Team Members, Family and Friends
Complimentary Room Stays
Weekly Payroll
Incentive Eligible

Minimum and maximum wage or salary for the position

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

Quick Apply

Refine Your Search

Executive Chef jobs in Reston, VA

Area Executive Chef - DoubleTree by Hilton McLean Tysons & Courtyard by Marriott Tysons McLean

Executive Chef-Reston

Executive Chef

Executive Chef

EXECUTIVE CHEF

Executive Chef

EXECUTIVE CHEF

Executive Chef - Brand Change The Satire, Autograph by Marriott Alexandria

Executive Chef - DMV

Chef de Cuisine

Multi-Unit District Executive Chef - Washington, DC

Chef de Cuisine - United Club & Lounge - Capital One Arena

Cafe Head Chef - Downtown, DC

Cafe Head Chef - Maryland

Lead Cook / Sous Chef

Chef Manager

Chef Manager

EXECUTIVE CHEF

Executive Chef

Executive Chef

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