About Us

IHG Hotels & Resorts is one of the largest hotel companies in the world and one of the world’s leading hotel and resort companies with a family of 19 brands. Our purpose – True Hospitality for Good – comes to life in every one of our collections. With luxury and lifestyle, we are taking it to new heights.

Five visionary brands - InterContinental, Regent Hotels, Six Senses, Vignette Collection and Kimpton Hotels - make up our luxury collection. Individually, they are icons. Together, they bring unforgettable and unparalleled experiences to travelers in over 430 hotels and resorts in 100 countries around the world.

Having recently added a host of incredible properties to our portfolio, we now stand as one of the world’s leading luxury operators. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests unforgettable and unparalleled experiences.

About The Hotel

A luxurious hotel destination at The Wharf on D.C.’s Waterfront, the InterContinental Washington D.C. – The Wharf in the reimagined Wharf neighborhood brings sophistication to its contemporary style. Perfectly placed on the beautiful Potomac River, InterContinental Washington D.C. – The Wharf enjoys the most incredible waterfront views of D.C. Steps away from America’s political epicenter, the hotel embraces guests with an exquisitely curated resort destination that reignites the river’s edge and a captivating sanctuary in the center of The Wharf neighborhood, paying homage to the maritime and industrial-working heritage of its setting. Featuring a relaxing seasonal rooftop pool with striking Potomac River views and the indulging full-service spa, The Spa at The Wharf, modern luxury, culture, and a rich history combine in the Wharf neighborhood to create a perfect atmosphere for guests and locals alike.

About The Executive Banquet Chef

As Executive Banquet Chef, you will supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation and be responsible for menu planning and development and cost control. Your primary duty is professional chef work and supervision of other culinary employees.

A little taste of your day-to-day

• Supervise activities of assigned staff, communicate goals, and assign/schedule work.
• Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies.
• Alert management of potentially serious issues.
• Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Inspect the cleanliness of the line floor and all kitchen stations.
• Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
• Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.

What We Need From You

Qualifications include basic reading, writing and math skills and food service experience with general knowledge of restaurant operations. An alcohol awareness certification and/or food service permit or valid health/food handler cards is necessary, as required by local or state government agency. You may be required to work nights, weekends, and/or holidays. This job requires ability to perform the following: carrying or lifting items weighing up to 50 pounds, moving about in the kitchen, handling food objects, products and utensils, bending, stooping and kneeling.

What You Can Expect From Us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

The salary range for this role is $105,000.00 to $115,000.00. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. This rate is only applicable for jobs to be performed in Washington, DC. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance by always welcoming different backgrounds, experiences, and perspectives.

IHG Hotels & Resorts gives every member of the team the room they need to belong,

• Paid Time Off.
• Medical, Dental, and Vision Insurance.
• 401(k) Retirement Plan.
• Impressive room discounts.
• Comprehensive training programs.
• Bonus pay eligibility.

• Basic reading, writing, and math skills.
• Food service experience with knowledge of restaurant operations.
• Alcohol awareness certification or food service permit.
• Ability to work nights, weekends, and holidays.
• Capability to lift items weighing up to 50 pounds.
• Experience in kitchen management and supervision.