Executive Chef | Smoke & Mirrors | AC Hotel Capitol Hill Navy Yard

Concord Hospitality Enterprises•Washington, DC

2d•$91,317 - $114,146

About The Position

Concord Hospitality is seeking a creative, experienced, hands-on Executive Chef to lead the culinary team and elevate the dining experience at Smoke & Mirrors at AC Hotel Capitol Hill Navy Yard. The role leads kitchen operations across the main kitchen and banquet events, develops innovative menus, and maintains high standards for food quality, guest satisfaction, safety, and profitability. The Executive Chef manages food and labor costs and operating budgets, develops culinary staff, works with vendors, and collaborates with food and beverage and hotel leadership. The position also contributes to long-term culinary planning and is expected to model Concord’s leadership values, support associate growth, and foster a respectful, inclusive work environment. The stated salary range is $91,316.79–$114,145.98. Concord describes a comprehensive benefits package for full-time associates and highlights training, development, career advancement, work-life balance, diversity, and its “Associate First” culture.

Requirements

At least 6 years of culinary leadership experience in hospitality or high-volume environments.
Proven ability to lead large teams in a fast-paced setting, with a focus on quality and cost control.
Strong understanding of food and labor cost management.
Excellent interpersonal and communication skills.
Ability to foster a team-oriented environment focused on associate growth and guest satisfaction.
Experience with menu development, kitchen safety, vendor management, and operational compliance.

Nice To Haves

A 2-year degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Responsibilities

Lead all kitchen operations, including the main kitchen, banquet events, and culinary team performance.
Create and execute innovative menus informed by market trends and guest preferences.
Ensure consistent preparation and presentation of high-quality, flavorful food.
Develop and maintain food and labor cost controls and manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, supporting their development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure the culinary team is trained on equipment and recipes.
Collaborate with food and beverage and hotel leadership to align with guest expectations and operational goals.
Partner with vendors to secure high-quality products at competitive prices.
Maintain health and safety standards and comply with local, state, and federal regulations.
Lead guest engagement initiatives, respond to feedback, and support an outstanding dining experience.
Contribute to strategic planning for long-term culinary excellence and profitability.
Inspire and support team members, foster their potential, and lead with integrity, transparency, respect, and professionalism.
Help create a workplace that is a Great Place to Work for all.