Executive Chef

Contract: Permanent Salary: $130,000 to $140,000 per year

As the Executive Chef, you will be the senior culinary leader for The Dupont Circle Hotel, responsible for the strategic, operational, and financial leadership of all culinary operations across multiple outlets, including restaurants, bars, banquets, in-room dining, and special events. This role ensures the delivery of an elevated, consistent, and profitable culinary program aligned with the hotel’s luxury positioning, brand standards, and guest experience objectives. With a dynamic mix of local clientele, hotel guests, and high-profile events, the Executive Chef is expected to be a hands-on leader who balances creativity with discipline, mentorship with accountability, and innovation with operational excellence.

Key Responsibilities

• Lead and oversee all culinary operations across the hotel’s kitchens, outlets, banquets and events.
• Develop innovative, seasonal menus that reflect culinary trends, guest expectations and the hotel’s brand.
• Partner with the Director of Food & Beverage to deliver the overall culinary and F&B strategy.
• Recruit, lead, coach and develop the culinary team, fostering a positive, inclusive and high-performing culture.
• Drive strong financial and operational performance, with a focus on food cost, labour, inventory, waste and P&L management.
• Oversee banquet and event culinary operations, ensuring exceptional execution and client satisfaction.
• Maintain the highest standards of food quality, presentation, cleanliness, health, safety and compliance.
• Engage with guests and clients, including VIPs and special events, to enhance the overall culinary experience.
• Stay ahead of industry trends and identify opportunities for innovation, efficiency and continuous improvement.

Your experience:

• 3–5 years’ experience as an Executive Chef or Executive Sous Chef within a luxury hotel or high-end, multi-outlet operation.
• Experience in urban, high-profile or lifestyle hotel environments is highly desirable.
• Hospitality or related degree preferred.
• Strong leadership, communication and interpersonal skills, with the ability to work effectively across all levels of the organisation.
• Highly organised and detail-oriented, with strong problem-solving and decision-making skills.
• Confident managing challenging situations and resolving conflict with professionalism, tact and diplomacy.
• Strong commercial and operational awareness, with excellent attention to quality and presentation.
• Computer literate, with experience using Microsoft Office and relevant hotel/performance management systems.
• A high level of integrity, confidentiality and professionalism.
• Creative and passionate about food, with a strong understanding of culinary trends, menu development and presentation.
• Fluent English is essential; Spanish or additional languages would be an adv