Chef De Cuisine

Omni Hotels Washington , DC 20319

Posted 1 week ago


Shoreham Hotel

Nestled in the Woodley Park neighborhood of Washington, DC, the Omni Shoreham Hotel is a true urban oasis within the Capitol City. Associates pride themselves as being a part of a historic landmark serving as host to numerous presidents, dignitaries, political events and inaugural balls.

Associates can enjoy and be rewarded by several career development opportunities and the environment to grow one's career into various areas of the hotel including leadership roles. The Omni Shoreham Hotel associates consistently rank their place of employment as one of the Best Places to Work by the Washington Business Journal and scored the hotel with the highest ever results on the Associate Engagement Survey in 2012.

Associates at the Omni Shoreham Hotel are proud of being a true part of an extended family and many have spent their entire careers within the hotel, some with over 4 decades of service! We celebrate these milestones and as well as many other successes on a monthly basis during our all associate rallies, "Hibiscus Huddles, "in honor of our company logo.

Job Description

Chef de Cuisine will be responsible for all areas of the kitchen's operations in the absence of the Executive Chef and Executive Sous Chef and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.


  • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.

  • Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.

  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.

  • Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.

  • Should assume the responsibilities of the Executive Chef in his or her absence.

  • Scheduling of staff according to budget and business forecast.

  • Provide kitchen support for banquet functions.

  • Oversee proper handling and tracing of banquet food returns at end of functions.

  • Directs proper sanitation of all kitchen facilities and equipment.

  • Comply with EcoSure & health code standards for sanitation.

  • Ensures that all kitchen equipment is in good working order.

  • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).

  • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.

  • Provide support and leadership to accomplish our Medallia food quality score

  • Checks and controls sign-in and sign-out procedures for kitchen staff.

  • Perform any other job related duties as assigned.


  • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.

  • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.

  • Excellent written and verbal communication skills as well as organizational skills.

  • Candidate must be creative and up to speed on new concepts and food trends.

  • Banquets experienced required.

  • Computer literacy required.

  • Must have basic mathematical skills and be able to create and understand financial reports.

  • Able to work a flexible schedule to include nights, weekends and holidays.

  • College education and/or culinary degree preferred.

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to

icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
Chef De Cuisine Walter E Washington Convention Center

Aramark Corporation

Posted 2 months ago

VIEW JOBS 2/8/2019 12:00:00 AM 2019-05-09T00:00 Overview: About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description: The Walter E. Washington Convention Center, an extraordinary 2.3 million-square-foot conventions and meetings facility, is equipped to handle events of all sizes, from small groups and break-out meetings to events for 500 to 42,000 attendees. One of the most energy-efficient buildings for its size, the Convention Center includes a range of mixed-use exhibit spaces, 198,000 square feet of flexible meeting space with a total of 77 break-out rooms and the largest ballroom in the region. Whatever the size of the event, the service of the Convention Center staff is unparalleled. We are currently seeking a Chef de Cuisine for the Aramark operations at Walter E. Washington Convention Center. Responsibilities: * Oversees and manages culinary team to meet production, presentation, and service excellence standards. * Responsible for developing and executing culinary solutions to meet guest needs and tastes. * Applies culinary techniques to food preparation and manages the final presentation and service of food. * Oversees the food operation within the location. * Manages the performance, attendance, customer service, appearance and conduct of the culinary team. * Work with human resources to recruit and onboard culinary staff. * Focuses on culinary excellence, innovation and the experience for the customer in order to support operational excellence. * Coach associates by creating shared understanding about what to be achieve and how it is to be achieved. * Implement and monitor menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc. * Be a leader in ensuring excellent quality and presentation of all food to the guests by offering sustainable, responsibly sourced and nutritionally balanced options. * Develop and implement relevant culinary trainings to increase knowledge and ability of culinary staff. * Assist with the development and management of the annual operational budget which includes, the estimation and management of food and labor cost goals. * Maintains food cost at reasonable levels without affecting quality of set standards. * Monitor and direct the culinary brigade to ensure that recipes and portion standards are followed, and any adjustments made, adhere to Aramark standards according to the QA process. * Estimate food consumption and requisition or purchase food. * Select and develop recipes as well as standardize production recipes to ensure consistent quality. * Establish presentation technique and quality standards, and plan and price menus; * Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. * Full compliance with Operational Excellence fundamentals: managing waste, Pantry list, the recipe collection and ingredients through managing guest driven menus and labor standards. * Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. * Ensure compliance with Aramark SAFE food, occupational, and environmental safety polices in all culinary and kitchen operations. * Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs. Qualifications: * Degree from an accredited Culinary Institute preferred but not required. Bachelor's degree preferred. * Ideal candidates will possess 2-3 years of post-high school education, preferably a culinary degree, and 2-3 years in a related position with this company or other organization(s). * Must be able to communicate to a wide range of individuals and ensure full comprehension of the topic, risk or liability level. * Knowledge of food safety, sanitation, food products, and food service equipment. * ServSafe Certified. * Passion for food trends, flavors, innovation and recipe development. * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading and written communication skills. * Previous union experience is preferred. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran Aramark Corporation Washington DC

Chef De Cuisine

Omni Hotels