Executive Chef at CUT Restaurant by Wolfgang Puck

Competitive Benefits

Free Parking for a vehicle at approved garage

Medical, Dental, Vision Benefits

Competitive Salary

Bonus Eligible 

Cellphone Stipend

Executive Committee Member

401k Plan and after 1 year up to 3% Match

Paid Time Off (Vacation time plus additional week, Holidays, Sick and more)

Complimentary Room Nights

Restaurant Discount- 50% off F&B

Complimentary Meal during your shift

Life Insurance and AD&D 

Complimentary Short-Term Disability

Complimentary Long-Term Disability 

Pre-tax commuter benefits

Tuition Reimbursement up to $500 per year

A clear career pathway - career advancement opportunities

Executive Chef at CUT Restaurant by Wolfgang Puck at Rosewood Washington DC Hotel 

Overview:

The Executive Chef is responsible for all kitchen operations to ensure culinary excellence in preparation and presentation of food products. The Executive Chef will support Rosewood Hotel Group and Wolfgang Puck Fine Dining group concepts and standards. The Executive Chef is also responsible for all outlet food production to include CUT Restaurant, CUT Bar & Lounge, CUT Above Rooftop, Banquet Events and In Room Dining. Key objectives will be ensuring culinary operations run effectively, show profitability, elevating menus and offerings, high level of associate management and engagement and focus on sustainability and sourcing. 

Responsibilities:

• Ensure the culinary operation runs smoothly and effectively in accordance to the operational criteria of the property.

• Manage and execute profitable outcomes in accordance with predetermined operational budgets.

• Establish effective standards to ensure guests receive the utmost in quality of food and service.

• Ensure the culinary operations are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the restaurants or our teams.

• Test and develop recipes that distinguish the culinary offerings of Rosewood Washington DC and the WP CUT concept.

• Maintain compliance with local and federal government regulations pertaining to food storage, preparation and service.

• Reduce the possibilities of sub standard product and guest complaints.

• Manage the development of managers and associates in both culinary and business skills.

• Participate in all management and Executive Committee meetings.

•       Assist Catering team with developing special menus for functions; meet with clients as requested.

•     Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision;

• All other duties as required.

Qualifications:

• Experience:    Minimum eight years kitchen experience in a luxury or ultra-luxury environment.  Minimum five years experience in a similar position with a 5-star or 5-diamond property. 

• Education:     Bachelor's degree in culinary arts, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience.

• Schedule:    Salary position- flexible and open availability to include mornings, evenings, nights, holidays and weekends. 

• General Skills:    Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills:     Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience with luxury/ultra-luxury market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements:    Must be able to exert physical effort in transporting 35 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: Serve- Safe

Salary Range: $120,000 to $130,000

This information reflects the anticipated base salary range for this position based on current national data. Minimums and maximums may vary based on location. Individual pay is based on skills, experience and other relevant factors

Rosewood Washington DC requires all employees to be fully vaccinated against COVID-19, and applicants are required to submit proof of vaccination prior to starting employment. In accordance with the law, Rosewood Washington DC will accommodate employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, and applicants should contact the Director of Talent and Culture if they have questions about this requirement or wish to request an accommodation.