Head Chef - Truno at Canopy Washington DC Embassy Row
About The Position
We’re looking for a Head Chef to lead the kitchen at the restaurant inside the Canopy by Hilton Washington DC Embassy Row, a modern lifestyle hotel located in one of DC’s most vibrant neighborhoods. This role is perfect for a chef who can lead with equal parts craft, consistency, and calm under pressure. Our Head Chef brings the menu to life every day, developing dishes, mentoring the culinary team, and ensuring service runs smoothly while maintaining the highest standards of quality. If you thrive in a fast-paced, hospitality-driven environment and enjoy building a kitchen culture where people take pride in their work, we’d love to meet you.
Requirements
- Experience as a Head Chef or Executive Sous Chef in a high-volume or upscale restaurant environment
- Strong knowledge of culinary techniques, kitchen operations, and food safety standards
- Ability to manage schedules, labor budgets, and food cost controls
- Excellent communication and organizational skills
- A creative culinary mindset balanced with consistency and quality
- Strong leadership skills and the ability to motivate and develop a team
- Ability to thrive in a fast-paced service environment
- Flexible schedule including nights, weekends, and holidays
- High school diploma or GED required
- Ability to read, write, and speak English fluently
- Ability to stand and walk for extended periods in a fast-paced kitchen environment
- Ability to lift and carry items up to 40 lbs.
- Ability to perform repetitive food preparation tasks and work safely with kitchen equipment
- Comfortable working in hot kitchen environments and varying temperatures
Nice To Haves
- Culinary leadership experience preferred
Responsibilities
- Lead all back-of-house operations to ensure efficient, safe, and consistent service
- Oversee daily prep, line execution, and plating with a strong eye for quality and detail
- Train, mentor, and develop cooks at every level of the kitchen team
- Manage kitchen schedules, staffing levels, and labor targets
- Oversee inventory, ordering, and vendor relationships while maintaining strong cost controls
- Maintain high standards for food safety, sanitation, and kitchen cleanliness
- Collaborate with leadership on menu development, specials, and seasonal updates
- Monitor food quality during service and address issues quickly and professionally
- Partner closely with front-of-house leadership to deliver an exceptional guest experience
- Jump in on the line when needed and support the team wherever necessary
- Hiring, onboarding, and training BOH team members
- Scheduling and managing kitchen labor
- Setting performance expectations and coaching team members
- Conducting performance reviews and providing ongoing feedback
- Addressing performance or disciplinary matters with the General Manager and HR
- Creating a respectful, inclusive, and safety-focused kitchen culture
- Leading by example during service
Benefits
- A supportive, people-first culture.
- Leadership that values your ideas, individuality, and growth.
- Opportunities for advancement within a fast-growing hospitality company.
- A chance to make a real impact, on guests, teammates, and your community.
- Competitive salary + benefits & perks (health, paid time off, etc.).
- 401(k) with up to 20% company match.
- Hotel and travel discounts across our portfolio and partner brands.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
