HEI Hotels & Resorts
Director of Culinary Services
About Us
The Sheraton Pentagon City is an upscale hotel located in Arlington, offering stunning views of the Washington, D.C. monuments and situated just one mile from Arlington National Cemetery. At Sheraton Pentagon City, we go above and beyond to help you do the same. We foster a fun and collaborative culture, ensuring our associates can perform at their best. Our team enjoys hotel discounts, wellness initiatives, and a competitive benefits package, including tuition reimbursement and access to an Employee Assistance Program.
We value diversity and inclusion. If you are excited about this role but your experience doesn’t align perfectly with every qualification, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization. We value U.S. military experience and invite all qualified military candidates to apply.
Overview Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Essential Duties and Responsibilities
Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Qualifications and Skills
Two or more years of post–high school education; culinary education is desirable.
Five or more years of employment in a related position.
Hotel experience preferred.
Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge needed for management of people and complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long–range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, and public.
Compensation Salary Range: $100,000.00 – $115,000.00 Annually
Tipped/Service Charge Eligible? No
Discretionary Performance Bonus Eligible? Yes
Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers choices for your physical, mental and financial wellness, creating value in your most important investment – you! For physical and mental wellness we offer competitive medical and dental programs through Anthem Blue Cross Blue Shield as well as vision insurance programs through EyeMed. Our vacation, sick and holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For financial wellness, HEI provides a wide array of coverage, including supplemental, spousal and child life insurance as well as short and long–term disability plans. Our 401(k) savings plan with matching funds, and discounts through your ‘YouDecide’ and hotel room discount programs provide additional incentives for choosing HEI as your employer of choice. Specific details and eligibility of these programs vary by location and employment status.
HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
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We value diversity and inclusion. If you are excited about this role but your experience doesn’t align perfectly with every qualification, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization. We value U.S. military experience and invite all qualified military candidates to apply.
Overview Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Essential Duties and Responsibilities
Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Qualifications and Skills
Two or more years of post–high school education; culinary education is desirable.
Five or more years of employment in a related position.
Hotel experience preferred.
Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge needed for management of people and complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long–range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, and public.
Compensation Salary Range: $100,000.00 – $115,000.00 Annually
Tipped/Service Charge Eligible? No
Discretionary Performance Bonus Eligible? Yes
Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers choices for your physical, mental and financial wellness, creating value in your most important investment – you! For physical and mental wellness we offer competitive medical and dental programs through Anthem Blue Cross Blue Shield as well as vision insurance programs through EyeMed. Our vacation, sick and holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For financial wellness, HEI provides a wide array of coverage, including supplemental, spousal and child life insurance as well as short and long–term disability plans. Our 401(k) savings plan with matching funds, and discounts through your ‘YouDecide’ and hotel room discount programs provide additional incentives for choosing HEI as your employer of choice. Specific details and eligibility of these programs vary by location and employment status.
HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr