Executive Chef

Executive Chef

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. The company dominates major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. Highgate provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.

It has a proven record of developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company uses industry‑leading revenue management tools to identify and predict evolving market dynamics, drive out performance, and maximize asset value. With an executive team of seasoned hotel management leaders, Highgate is a trusted partner for top ownership groups and major hotel brands.

Corporate offices are located in New York, Chicago, Dallas, London, Miami, and Seattle. Visit

The Westin Arlington Gateway is conveniently located two blocks from the Ballston Metro Station, offering guests easy access to the nation’s capital. Guests can explore historic monuments and museums, shop in trendy Georgetown, play golf after meetings, or enjoy a day in Dupont Circle just a metro ride away. The hotel features 338 modern guestrooms, including 14 suites, with modern amenities.

The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable F&B operations and delivering high‑quality products and service levels. The role involves training staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Executive Chef also controls food and labor costs while maximizing guest satisfaction.

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring their attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food products and presentation.
• Ensure preparation of required reports, including but not limited to Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise and direct the Stewarding Department.
• Compute daily food cost.
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Direct and train all chefs to ensure adequate operation in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, log‑on report, and food cost report.
• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.
• Participate in required M.O.D. program as scheduled.

• A 2‑year, 3‑year or 4‑year culinary degree and at least 5 years of progressive experience in a hotel or a related…