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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
access to pay through DailyPay
Medical insurance
Mental Health Resources
Paid Time Off
Discounted travel program
Career growth opportunities
Employee recognition and rewards
Job Description
Conrad Hotel, a prestigious member of the Hilton portfolio, stands as a beacon of luxury and excellence in Washington DC's vibrant hospitality scene. Celebrated as Hilton's Luxury Hotel of the Year for 2022 and lauded with a Forbes 4-Star rating, Conrad Hotel offers an exceptional guest experience across its 360 elegant rooms and expansive 32,000 square feet of versatile banquet space. The hotel's culinary landscape is distinguished by five remarkable dining venues, including a signature restaurant, a rooftop bar, a lobby bar, a club lounge, and personalized in-room dining, all designed to cater to diverse palates and sophisticated tastes.
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Job Requirements
- Bachelor's degree in culinary arts or related field preferred
- Minimum 3 years experience in professional culinary roles
- Experience leading a kitchen team
- Ability to work various shifts including weekends and holidays
- Strong leadership and interpersonal skills
- Demonstrated ability to manage unionized staff
- Excellent culinary skills and creative menu development
- Commitment to Hilton's values and standards
Job Qualifications
- 1-2 years experience as a head chef
- Background in fine dining
- Proven experience managing unionized team members
- Strong leadership and team management skills
- Excellent organizational and communication skills
- Ability to design and implement menus
- Knowledge of food safety and sanitation standards
- Experience with budgeting and cost control
Job Duties
- Lead daily culinary operations including meal preparation and production
- Ensure food quality and presentation standards are met
- Adhere to safety and sanitation standards
- Manage team performance and cost controls for profitability
- Conduct management duties including systems management, budgeting, forecasting, and report generation
- Visually inspect and select high-quality food products
- Design and implement new menus and individual food items
- Develop team member performance through supervision, evaluations, and professional development
- Engage in recruitment, interviewing, and training of new team members
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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