Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $115,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Career Development
Job Description
Viceroy Hotels & Resorts is a distinguished leader in the hospitality industry, known for its innovative approach to modern luxury and commitment to cultural connectivity. This esteemed brand specializes in creating unique and immersive experiences for guests that reflect the authentic character of each destination. With a portfolio of hotels and resorts in breathtaking and inspiring locations such as Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, Viceroy Hotels offers unparalleled hospitality services. A new resort opening in Sun Valley, Idaho, in summer 2026 further underscores the company’s expansion and dedication to offering exceptional guest experiences worldwide.
The Viceroy Washington DC, situated in the eclectic Logan Circle neighborhood, represents the brand’s ethos through its vibrant location filled with diverse artists and urban innovators. Nestled off the bustling 14th Street Corridor, this hotel provides guests immediate access to unique shops, galleries, bars, and restaurants. Viceroy Washington DC acts as a thoughtful host in one of the city’s most lively and artful locales, blending the richness of the local culture with outstanding hospitality standards.
This Executive Chef role at Viceroy Washington DC is a senior leadership position entrusted with overseeing and directing all food production facets within the hotel. The Executive Chef ensures the delivery of high-quality culinary products and maintains profitable food and beverage operations. This role demands a hands-on approach to managing kitchen staff, training team members, enforcing strict food safety and sanitation standards, and controlling food and labor costs to maximize guest satisfaction and business performance. The Executive Chef collaborates closely with all F&B managers, contributing to menu creation, corporate promotion implementation, and overall stewardship of culinary operations.
Critical responsibilities include supervising the Stewarding Department, conducting performance reviews, coordinating loss prevention, responding promptly to guest concerns, and maintaining compliance with local sanitation laws. The incumbent is responsible for preparing and submitting all necessary reports related to payroll, revenue, schedules, and business planning. Furthermore, the Executive Chef ensures that all culinary activities meet Viceroy’s brand standards and corporate policies while fostering a warm and friendly environment for staff and guests alike. This position also involves participating in M.O.D. programs, supporting catering sales efforts, and maintaining effective communication with various hotel departments such as Engineering.
Overall, this role offers a compelling opportunity for a highly skilled culinary professional to join a dynamic, luxury hospitality company that values innovation, cultural connection, and exceptional guest experiences. The ideal candidate will have a strong background in hotel culinary leadership, a demonstrated ability to manage complex kitchen operations, and a commitment to upholding the highest standards of quality and service.
The Viceroy Washington DC, situated in the eclectic Logan Circle neighborhood, represents the brand’s ethos through its vibrant location filled with diverse artists and urban innovators. Nestled off the bustling 14th Street Corridor, this hotel provides guests immediate access to unique shops, galleries, bars, and restaurants. Viceroy Washington DC acts as a thoughtful host in one of the city’s most lively and artful locales, blending the richness of the local culture with outstanding hospitality standards.
This Executive Chef role at Viceroy Washington DC is a senior leadership position entrusted with overseeing and directing all food production facets within the hotel. The Executive Chef ensures the delivery of high-quality culinary products and maintains profitable food and beverage operations. This role demands a hands-on approach to managing kitchen staff, training team members, enforcing strict food safety and sanitation standards, and controlling food and labor costs to maximize guest satisfaction and business performance. The Executive Chef collaborates closely with all F&B managers, contributing to menu creation, corporate promotion implementation, and overall stewardship of culinary operations.
Critical responsibilities include supervising the Stewarding Department, conducting performance reviews, coordinating loss prevention, responding promptly to guest concerns, and maintaining compliance with local sanitation laws. The incumbent is responsible for preparing and submitting all necessary reports related to payroll, revenue, schedules, and business planning. Furthermore, the Executive Chef ensures that all culinary activities meet Viceroy’s brand standards and corporate policies while fostering a warm and friendly environment for staff and guests alike. This position also involves participating in M.O.D. programs, supporting catering sales efforts, and maintaining effective communication with various hotel departments such as Engineering.
Overall, this role offers a compelling opportunity for a highly skilled culinary professional to join a dynamic, luxury hospitality company that values innovation, cultural connection, and exceptional guest experiences. The ideal candidate will have a strong background in hotel culinary leadership, a demonstrated ability to manage complex kitchen operations, and a commitment to upholding the highest standards of quality and service.
Job Requirements
- A 2-year, 3-year or 4-year culinary degree
- at least 5 years of progressive experience in a hotel or related field
- previous supervisor responsibility
- knowledge of F&B preparation techniques
- knowledge of health department rules and regulations
- knowledge of liquor laws and regulations
- ability to work long hours
- ability to exert up to 50 pounds of force occasionally and/or 20 pounds of force frequently to move objects
- ability to maintain a warm and friendly demeanor
- effective verbal and written communication skills
- ability to listen, understand and clarify concerns
- ability to multitask and prioritize departmental functions
- willingness to attend all required meetings and trainings
- ability to participate in M.O.D. coverage
- commitment to regular attendance as required by scheduling
- adherence to high standards of personal appearance and grooming
- compliance with Highgate Hotel standards and regulations
- ability to identify problems and assist in solutions
- ability to handle problems effectively
- ability to understand, evaluate complex data
- ability to maintain confidentiality
- willingness to perform other duties as requested by management
Job Qualifications
- A 2-year, 3-year or 4-year culinary degree
- at least 5 years of progressive experience in a hotel or a related field
- previous supervisor responsibility
- knowledge of F&B preparation techniques
- knowledge of health department rules and regulations
- knowledge of liquor laws and regulations
- ability to maintain a warm and friendly demeanor
- effective verbal and written communication skills
- ability to listen, understand and clarify concerns
- multitasking and prioritization skills
- service-oriented attitude
- ability to handle problems by anticipating, preventing and solving them
- ability to understand and evaluate complex information
- ability to maintain confidentiality
Job Duties
- 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 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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