الشيف التنفيذي - إنتركونتيننتال واشنطن العاصمة - ذا وارف

A luxurious hotel destination at The Wharf on D.C.’s Waterfront, the InterContinental Washington D.C. – The Wharf in the reimagined Wharf neighborhood brings sophistication to its contemporary style. Perfectly placed on the beautiful Potomac River, InterContinental Washington D.C. – The Wharf enjoys the most incredible waterfront views of D.C. Steps away from America’s political epicenter, the hotel embraces guests with an exquisitely curated resort destination that reignites the river’s edge and a captivating sanctuary in the center of The Wharf neighborhood, paying homage to the maritime and industrial-working heritage of its setting. Featuring a relaxing seasonal rooftop pool with striking Potomac River views and the indulging full-service spa, The Spa at The Wharf, modern luxury, culture, and a rich history combine in the Wharf neighborhood to create a perfect atmosphere for guests and locals alike.

Role Purpose

As Executive Chef you’ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.

Key Accountabilities

People

• Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers.
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance.  
• Drive a great working environment for teams to thrive – connect departments to create sense of one team.
• Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests. 

Guest Experience

• Encourage guest feedback to improve guest satisfaction.
• Answer guest questions about dishes and kitchen services. 
• Help the Food and Beverage Director with event planning. 

 Responsible Business

• You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests. 
• Keep an eye on competitor activity and industry innovation to develop your own ideas in the kitchen
• Make sure food and drinks are secure and stored safely – always keep stock replenished to minimise waste.
• Ensure that all kitchen equipment and environment are hygienic and working properly.
• Always follow governmental regulations and company policies and procedures.
• Ad-hoc duties – unexpected moments when we have to pull together to get a task done. 

 Financial

• Complete forecasts, plans, and departmental production reports for management. 
• Help prepare the hotel’s annual budget and the setting of departmental goals. 
• Maintain costing and documentation of all dishes prepared and sold from the kitchen. 

 Accountabilities

Supervise kitchen team in a large, luxury, or resort hotel.

Key Skills & Experiences

• Degree or certificate in culinary arts
• 5 years’ experience as a chef 
• Must speak local language(s) 
• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience