Chef De Cuisine

Donohoe Hospitality Services • Washington, DC

6d • $80,000 - $85,000 • Onsite

About The Position

AT DONOHOE HOSPITALITY SERVICES, WE’RE NOT JUST SERVING FOOD—WE’RE CURATING EXPERIENCES THAT IGNITE THE SENSES. AS CHEF DE CUISINE, YOU’LL BE THE CREATIVE VISIONARY AND OPERATIONAL LEADER BEHIND OUR CULINARY PROGRAM. YOU’LL SHAPE MENUS, LEAD A PASSIONATE TEAM, AND ENSURE EVERY DISH REFLECTS OUR BOLD, ELEVATED VIBE.

Requirements

• Proven experience leading a high-volume kitchen or hotel culinary team.
• Deep knowledge of food handling, prep techniques, and kitchen systems.
• Strong leadership and motivational skills with a passion for mentorship.
• Ability to thrive in fast-paced, high-pressure environments.
• Excellent communication and collaboration skills.
• A creative mindset with a sharp eye for detail and flavor.
• Previous kitchen experience.
• Previous hotel experience.
• Thorough knowledge of food handling and preparation techniques.
• Ability to motivate and train employees in guest services.
• Must be able to work in a fast-paced environment
• Good communication skills

Nice To Haves

• Culinary degree preferred—but your skills and hustle speak louder.
• Culinary degree preferred

Responsibilities

• Lead all kitchen operations with precision, creativity, and high energy.
• Train and mentor a team of culinary professionals to deliver excellence.
• Analyze recipe costs and margins to ensure profitability and quality.
• Maintain top-tier standards for taste, presentation, and portion control.
• Enforce daily prep routines and operational checklists.
• Keep the kitchen spotless, organized, and inspection-ready.
• Manage food and supply orders, inventory, and waste control.
• Oversee banquet and event food preparation with style and efficiency.
• Monitor kitchen spending and maintain budget discipline.
• Ensure compliance with food safety standards and hotel policies.
• Collaborate with the F&B Manager on staffing and scheduling.
• Rotate specials with seasonal creativity and guest appeal.
• Maintain accurate waste, time, and temperature logs.
• Report and resolve equipment maintenance issues proactively.
• Promote a culture of safety and sanitation.
• Uphold all hotel procedures and standards.
• Able to perform cost/profit analysis for all recipes.
• Ensure that the level of quality, portion control, and plate presentation is adhered to consistently.
• Ensure that daily checklists are being followed.
• Consistently check all back-of-the-house areas for cleanliness and organization.
• Prepare all food & supply orders.
• Supervise daily food preparation for Banquets.
• Complete monthly food stock inventory.
• Maintain checkbook to manage spending.
• Become and remain knowledgeable of all food service standards and procedures and ensure that they are always met or exceeded.
• Coordinate with Food & Beverage Manager on weekly schedule.
• Ensure rotation of daily breakfast and dinner specials.
• Maintain waste log and time and temperature log.
• Monitor and report any maintenance issues.
• Ability to instill safety and sanitation habits in all employees.
• Adhere to all work rules, procedures, and policies established by the hotel, including but not limited to those contained in the employee handbook.

Benefits

• Competitive salary with performance-based growth opportunities.
• Health and wellness benefits to keep you thriving inside and outside the kitchen.
• health, dental, and vision insurance
• leaves of absence
• retirement plans
• paid time off

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree