The renowned Ellington Park Bistro at The St. Gregory Hotel in Washington DC is actively looking for an Executive Chef to lead and oversee the culinary operations in alignment with established standards for guest satisfaction, food excellence, and environmental consciousness. The ideal candidate should possess an innovative approach, as well as a dedication to coaching, guiding, and nurturing staff members while ensuring an unparalleled dining experience for our guests. Responsibilities: Your Focus • Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. • Establish priorities and assign production and preparation tasks to staff to execute. • Review daily menu specials, banquet event orders, and inventory food items for daily use. • Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. • Ensure the quality of products received. • Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. • Ensure each kitchen work area is stocked with specified tools, supplies, and equipment and that recipe cards, production schedules, plating • guides and photography are posted and current. • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards. Develop new menu items, • test and write recipes. • Observe guest reactions and confer with service staff to ensure guest satisfaction. • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. • Assist the catering department with developing special menus for functions; meet with clients as requested. • Review sales and food costs daily and ensure that excess items are utilized efficiently. • Prepare weekly work schedules for all kitchen personnel in accordance with staff guidelines and forecasted labor costs. • Follow sustainability guidelines and practices related to HHM’s EarthView program. • Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards. • Perform other duties as requested by management. Qualifications: Your Background and Skills • Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef. • Expertise in the food product, presentation, quality, and preparation along with menu concept and design.

• Your Focus • Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. • Establish priorities and assign production and preparation tasks to staff to execute. • Review daily menu specials, banquet event orders, and inventory food items for daily use. • Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. • Ensure the quality of products received. • Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. • Ensure each kitchen work area is stocked with specified tools, supplies, and equipment and that recipe cards, production schedules, plating • guides and photography are posted and current. • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards. Develop new menu items, • test and write recipes. • Observe guest reactions and confer with service staff to ensure guest satisfaction. • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. • Assist the catering department with developing special menus for functions; meet with clients as requested. • Review sales and food costs daily and ensure that excess items are utilized efficiently. • Prepare weekly work schedules for all kitchen personnel in accordance with staff guidelines and forecasted labor costs. • Follow sustainability guidelines and practices related to HHM’s EarthView program. • Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards. • Perform other duties as requested by management.