Area Executive Chef - DoubleTree Hilton McLean Tysons & Courtyard Marriott Tysons McLean

Area Executive Chef

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F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt.

These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with

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F. Saul Company Hospitality Group!

This position as our new Area Executive Chef, you will be responsible for ensuring the culinary department operates effectively, including adherence to health regulations for the Full-Service Double Tree by Hilton Tysons McLean and Courtyard by Marriott Tysons McLean hotels. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client's needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

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F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our "One Team!" values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture.

Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.

• Food Quality and Production:
  Accountable for managing staff to ensure highest level of food quality and production to standards. Responsible for daily line checks, expediting for quality control and other follow up as necessary. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service.
• Presentation and Menu Development:
  Ensures outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards. Depending on brand standards, meets menu revision timelines. Accountable for entire process including internal and competitive set analysis, and menu engineering. Upon completion of menu changes, trains team and develops new menu items, use records, and photographs. Communicates effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline.
• Cost Control:
  Responsible for management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows
  
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  F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
• Guest Service:
  Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality.
• Training:
  Responsible for the training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to
  
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  F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met.
• Safety/
  
  Risk Management:
  
  Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per
  
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  F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all
  
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  F. Saul Company Hospitality Group procedures for guest/team member's incidents.
• People Management:
  Responsible for interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.
• Self/Workload Management:
  Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration…