Head Chef - Truno at Canopy Washington DC Embassy Row

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Paid Time Off

401(k) with Company Match

Hotel and travel discounts

supportive work culture

Opportunities for advancement

competitive salary

Job Description

TBC Hotels is a seasoned hospitality company with over 40 years of experience in owning, developing, and operating more than 30 hotels across the United States. Known for fostering lasting and meaningful relationships with associates, guests, partners, and communities, TBC Hotels prides itself on a culture rooted in relationships, integrity, legacy, entrepreneurial spirit, and hospitality. This foundational integrity encourages every team member to have the confidence to do the right thing in every transaction, maintaining the company's values and identity. With a focus on seizing opportunities and intentional action, TBC Hotels continues to deliver exceptional hospitality experiences while supporting a... Show More

Job Requirements

High school diploma or GED required
experience as a head chef or executive sous chef in a high-volume or upscale restaurant environment
strong knowledge of culinary techniques, kitchen operations, and food safety standards
ability to manage schedules, labor budgets, and food cost controls
excellent communication and organizational skills
ability to lead and develop kitchen staff effectively
ability to work flexible hours including nights, weekends, and holidays
ability to stand and walk for extended periods
ability to lift and carry items up to 40 lbs
ability to perform repetitive food preparation tasks
ability to work safely with kitchen equipment
comfort working in hot kitchen environments and varying temperatures
ability to read, write, and speak English fluently

Job Qualifications

Experience as a head chef or executive sous chef in a high-volume or upscale restaurant environment
strong knowledge of culinary techniques, kitchen operations, and food safety standards
excellent communication and organizational skills
a creative culinary mindset balanced with consistency and quality
strong leadership skills and the ability to motivate and develop a team
ability to thrive in a fast-paced service environment
flexible schedule including nights, weekends, and holidays
high school diploma or GED required
culinary leadership experience preferred
ability to read, write, and speak English fluently

Job Duties

Lead all back-of-house operations to ensure efficient, safe, and consistent service
oversee daily prep, line execution, and plating with a strong eye for quality and detail
train, mentor, and develop cooks at every level of the kitchen team
manage kitchen schedules, staffing levels, and labor targets
oversee inventory, ordering, and vendor relationships while maintaining strong cost controls
maintain high standards for food safety, sanitation, and kitchen cleanliness
collaborate with leadership on menu development, specials, and seasonal updates

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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