Area Executive Chef

## Viceroy Hotels Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. ## Location Viceroy Washington DC personifies the eclectic Logan Circle neighborhood as home to a diverse and genuine collection of artists and urban innovators. Located off the vibrant 14th Street Corridor, steps from unique shops, galleries, bars, and restaurants, Viceroy Washington DC is poised to act as a thoughtful host among the city’s liveliest and artful locations. ## Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. ## Responsibilities - Work with other F&B managers and keep them informed of F&B issues as they arise. - Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. - Coordinate and monitor all phases of Loss Prevention in kitchen areas. - Prepare and submit required reports in a timely manner. - Monitor quality of all food product and presentation. - Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. - Oversee all aspects of the daily operation of the kitchen and food production areas. - Respond to guest complaints in a timely manner. - Ensure compliance with SOP’s in all outlets. - Ensure compliance with requisition procedures. - Conduct staff performance reviews in accordance with Highgate Hotel standards. - Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. - Know and enforce all local health department sanitation laws. - Work with the Director of F&B to create and implement menus. - Design and implement employee cafeteria rotating menu and oversee cafeteria operations. - Coordinate, supervise and direct the Stewarding Department. - Compute daily food cost. - Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. - Understand daily forecasts and customer counts. - Coordinate all par stock levels. - Assess food portion size, visual appeal, taste and temperature of items served. - Direct and train all chefs to ensure adequate operation in all outlets. - Create menus for prospective clients. - Review and approve weekly payroll. - Check food purchases for proper ordering, quality and price structure. - Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report. - Communicate to Engineering any physical maintenance problems. - Assist catering sales on all special menus and price structures. - Participate in required M.O.D. program as scheduled. ## Qualifications - A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field. - Previous supervisor responsibility is required. - Must have knowledge of F&B preparation techniques, health department rules and re…