Dual Executive Chef

Job summary
Dual Executive ChefLocation Washington, DC (Southwest Waterfront area)Responsible for leading main kitchen, banquets, and culinary staff
Job seniority: mid-to-senior level
Responsibilities
• Develop and enhance the food product presented to guests• Maintain quality of food product and ensure consistency in delivery and standards• Support team goals and measure effectiveness through profit and service performance• Select, train, and develop department personnel• Review staffing levels to meet guest service and financial objectives• Supervise and coordinate activities of cooks and workers engaged in food preparation• Implement guidelines and control procedures for purchasing and receiving areas• Manage department expenses including food cost, supplies, uniforms, and equipment• Provide direction for menu development and decorative food displays• Recognize superior quality products, presentations, and flavor
Requirements
• High school diploma or GED• 6 years of experience in culinary, food and beverage, or related professional area• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years' experience• Must be able to speak, read, write, and understand primary language(s) used in the workplace• Ability to create marketing strategies and promotional menu items• Must have a positive attitude and serve as a leader
Benefits
• Competitive Pay aligned with the local market• Various levels of Medical plans, prescription discounts, vision/dental• 401K Retirement Program with company contribution• Group Life Insurance equal to annual salary• Voluntary Short and Long Term Disability Programs• Verizon Wireless Discount• Concord Provides great development opportunities• Company growth means opportunities to advance and move across the country