The Chef de Cuisine oversees daily culinary operations at Conrad Washington DC, managing food preparation and production to ensure consistency, quality, cost control, and profitability. The role works with the Executive Chef and Food & Beverage leadership to develop and refine menus using seasonal ingredients and culinary trends. It also oversees inventory, procurement, and vendor relationships; supports financial performance through P&L reviews and management of food and labor costs; and helps improve operational efficiency and the guest dining experience. The Chef de Cuisine supervises and develops team members and ensures compliance with health, safety, sanitation, and alcohol awareness regulations.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed