Area Executive Chef

4w1 month ago

B. F. Saul Company Hospitality Group

Sterling, US · Full-time · $85,000 – $110,000

About this role

B. F. Saul Company Hospitality Group, a subsidiary of the largest private real estate company in the Washington, D.C. area, is seeking an Area Executive Chef for its Dulles region portfolio based at the full-service Holiday Inn Dulles. This role oversees culinary operations for Loudoun County's largest hospitality owner.

You will ensure the culinary department operates effectively, including adherence to health regulations and brand standards for menus, presentation, food quality, and timely delivery. Daily responsibilities include line checks, expediting for quality control, and managing kitchen expenses to maximize hotel profitability.

As part of a team of more than 1,000 hospitality professionals, you will work side by side with kitchen staff to train and model operational standards. The role involves effective management of assigned staff to achieve overall financial results, guest satisfaction, and positive team member relations.

B. F. Saul Company Hospitality Group invites you to take your career to the next level as a leading owner and management company. Our commitment to professional and personal development ensures key players who enhance our culture and uphold the highest level of integrity.

Requirements

Proven experience in culinary leadership within a full-service hotel or similar environment
Strong knowledge of health regulations and brand standards for food quality and presentation
Ability to manage kitchen expenses, labor scheduling, and food cost control
Experience in menu development, including analysis and engineering
Demonstrated ability to train and model operational standards for kitchen staff
Effective communication skills to coordinate with hotel managers across departments
Commitment to guest satisfaction and upholding the highest level of integrity

Responsibilities

Manage staff to ensure the highest level of food quality and production to standards
Conduct daily line checks and expedite for quality control
Ensure food preparation and delivery standards are met for banquet events, restaurant, room service, concierge, and a la carte service
Oversee presentation and menu development, including internal and competitive set analysis and menu engineering
Train team on new menu items, use records, and photographs
Manage kitchen expenses, labor scheduling, and food cost to maximize hotel profitability
Assist with preparation and management of the department budget
Identify and address guest concerns in a timely and efficient manner

Benefits

Join a team of more than 1,000 enthusiastic hospitality professionals
Work with Loudoun County's largest hospitality owner
Opportunity for professional and personal development within a leading owner and management company
Be part of a portfolio of more than 20 business class hotels with top brands