We are seeking an Executive Chef to join our team at CUT Restaurant by Wolfgang Puck at Rosewood Washington DC Hotel. The Executive Chef is responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products. This role supports Rosewood Hotel Group and Wolfgang Puck Fine Dining group concepts and standards.

The Executive Chef will manage all outlet food production, including CUT Restaurant, CUT Bar & Lounge, CUT Above Rooftop, Banquet Events, and In Room Dining. Key objectives include ensuring culinary operations run effectively, showing profitability, elevating menus and offerings, and maintaining a high level of associate management and engagement with a focus on sustainability and sourcing.

Responsibilities:

• Ensure the culinary operation runs smoothly and effectively in accordance with the operational criteria of the property.
• Manage and execute profitable outcomes in accordance with predetermined operational budgets.
• Establish effective standards to ensure guests receive the utmost in quality of food and service.
• Maximize culinary operations to accommodate the highest yields in revenue without sacrificing integrity.
• Test and develop recipes that distinguish the culinary offerings of Rosewood Washington DC and the WP CUT concept.
• Maintain compliance with local and federal government regulations pertaining to food storage, preparation, and service.
• Reduce the possibilities of substandard product and guest complaints.
• Manage the development of managers and associates in both culinary and business skills.
• Participate in all management and Executive Committee meetings.
• Assist the Catering team with developing special menus for functions; meet with clients as requested.
• Ability to plan and develop menus and recipes; ability to expand and condense recipes.
• Perform job functions without direct supervision; all other duties as required.

Qualifications:

• Minimum eight years kitchen experience in a luxury or ultra-luxury environment.
• Minimum five years experience in a similar position with a 5-star or 5-diamond property.
• Bachelor's degree in culinary arts, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience.
• Flexible schedule required, including mornings, evenings, nights, holidays, and weekends.
• General Skills: Attention to detail, speed and accuracy; ability to prioritize, organize, and follow up; clear thinker; ability to resolve problems using good judgment; strong teamwork skills.
• Technical Skills: Project management experience; strong communication skills; knowledge of hospitality systems and software; understanding of financial analysis.
• Language: Required to speak, read and write English; fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting 35 pounds and endure various physical movements throughout the work areas.
• Licenses & Certifications: Serve-Safe certification.

Salary Range: $120,000 to $125,000. This information reflects the anticipated base salary range for this position based on current national data. Minimums and maximums may vary based on location. Individual pay is based on skills, experience, and other relevant factors.

• Free Parking for a vehicle at approved garage.
• Medical, Dental, Vision Benefits.
• Competitive Salary.
• Bonus Eligible.
• Cellphone Stipend.
• Executive Committee Member.
• 401k Plan and after 1 year up to 3% Match.
• Paid Time Off (Vacation time plus additional week, Holidays, Sick and more).
• Complimentary Room Nights.
• Restaurant Discount- 50% off F&B.
• Complimentary Meal during your shift.
• Life Insurance and AD&D.
• Complimentary Short-Term Disability.
• Complimentary Long-Term Disability.
• Pre-tax commuter benefits.
• Tuition Reimbursement up to $500 per year.
• A clear career pathway - career advancement opportunities.

• Minimum eight years kitchen experience in a luxury or ultra-luxury environment.
• Minimum five years experience in a similar position with a 5-star or 5-diamond property.
• Bachelor's degree in culinary arts, hotel management, business or a relevant field of work.
• Demonstrated project management experience in organizing, planning and executing large-scale projects.
• Strong verbal and written communication skills.
• Knowledge of hotel/resort operations management.
• Understanding of hospitality industry trends and performance metrics.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Required to speak, read and write English, with fluency in other languages preferred.
• Serve-Safe certification.