Executive Chef

ARCHER HOTEL FALLS CHURCH   Up to $75,000/annually

Archer Hotel Falls Church, a casually elegant boutique hotel just 10 miles from Washington, D.C. (14.5 miles to center city), on Glass Alley in the vibrant Mosaic District, welcomes guests with 148 luxe guest rooms and suites, the buzzy first-floor AKB hotel bar and 4,520 sq. ft. of indoor meeting and event space.

 The TripAdvisor-favorite hotel is part of the award-winning Archer Hotel collection — chock-full of thoughtful touches and local discoveries, and consistently ranking at the top of trusted review sites.

 The hotel is ¾ mile to the Dunn Loring-Merrifield Metro stop and off Highway 29 at District Avenue — with free employee parking in nearby MOM’s Organic Market garage.

LodgeWorks is actively hiring for an Executive Chef

Who we are

LodgeWorks is a privately held hotel development and management company. While our name isn’t on the hotels themselves, our extraordinary culture is at the heart of our 18 hotels — including our award-winning Archer Hotel boutique collection and our portfolio of other great brands with familiar names, such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn and Hampton Inn.

We’re thrilled to be considered industry innovators with a rich 35+ year history. Yet, what we are most proud of is the strong family culture we have developed and maintained while growing to 950+ employees nationwide. At LodgeWorks, hospitality is more than just the industry in which we work; it defines everything we do. Maybe it’s because we’re grounded in Midwestern hospitality (our home office is in Wichita, Kansas, while our hotels are scattered across the U.S.). Or maybe it’s because we actively work to make hospitality (with each other, our guests, our clients and partners) the foundation upon which everything is built.

Job overview

The Executive Chef is responsible for making periodic and regular inspections to execute & observe the quality of food preparation and service, food appearance, cleanliness and sanitation of all work areas, including kitchens, food preparation, dish washing, storage and service according to LodgeWorks and Brand specifications. This position is responsible for coordinating all training activities for the kitchen staff and service employees, including the identification and analysis of training needs.

This position develops recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications and ease of preparation while keeping budget constraints in mind. The Executive Chef assists with purchasing and receiving food and beverage items, as well as aiding in food and beverage costing and annual budgeting.

The Executive Chef follows safe food handling and service practices and works closely with the Sales staff to service guests, meeting rooms, events, catering, restaurants and bars. This position is made for someone driven by the need to create memorable cuisine and guest experiences every day.

Your day-to-day

• Direct and oversee all culinary operations, including but not limited to production of all hotel meals, food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulations.
• Create recipes and production standards.
• Assist with all performance reviews and monthly one-on-ones.
• Address and resolve guest and employee concerns.
• Possess in-depth knowledge of all food and beverage menus.
• Ensure that the department is staffed sufficiently for each meal period.
• Maintain P&L authority over the assigned location and department.
• Identify talent both internally and externally; interview, hire and onboard new associates, with the intention of finding future leaders.
• Inspect all food service stations during service time to ensure that correct standards and cleanliness are maintained.
• Ensure the general cleanliness of the heart-of-house.
• Ensure the completion of all opening and closing procedures by BOH employees.
• Ensure compliance with all Department of Health and company sanitation standards.
• Maintain an up-to-date knowledge of local and international market trends to create food products that satisfy guests needs, thereby maximizing sales opportunities.
• Understand employee positions well enough to perform duties in employees’ absence or during peak periods.
• Conduct/Attend all departmental meetings.
• Support in meeting or exceeding budgeted sales and profit goals; maintain labor efficiency ratios to ensure guest service and cost effectiveness.
• Monitor and control food and beverage inventories.
• Manage food preparation.
• Develop and implement guidelines and control procedures for