EXECUTIVE CHEF

Job DetailsJob Location: Arlington, VA 22202Position Type: Full TimeSalary Range: $100,000.00 - $120,000.00 SalaryJob Shift: DayStep into a defining culinary leadership role at The Westin Crystal City as we unveil a stunning transformation in April 2026—followed by the debut of Stillwater & Stone, our reimagined restaurant and lobby bar, launching May 2026. This is your opportunity to shape a destination dining experience that captures both travelers and the local community. We are seeking a visionary Executive Chef who thrives at the intersection of creativity, operational excellence, and guest experience. This role is ideal for a leader who wants to build something distinctive—crafting menus, energizing teams, and setting a new culinary standard in Crystal City. What You’ll Do As Executive Chef, you will lead all culinary operations with a focus on quality, consistency, innovation, and financial performance. You’ll bring the vision of our newly renovated spaces to life through thoughtful execution and inspired leadership. Drive Culinary Innovation: Design and execute menus that balance indulgence and wellness, drawing on seasonal ingredients and global influences Elevate the Guest Experience: Create standout, memorable dining moments that attract hotel guests and local patrons alike Lead & Inspire: Build, mentor, and motivate a high-performing culinary team while maintaining a hands-on presence in the kitchen Operational Excellence: Oversee kitchen workflow, ensuring efficiency, cleanliness, and adherence to brand standards Financial Stewardship: Manage food costs, labor, supplies, and equipment to meet profitability goals Concept Development: Continuously evolve dining concepts, menus, and service models to maximize capture rates and increase average check Brand Alignment: Ensure all culinary offerings reflect the refreshed identity of the hotel and the elevated positioning of Stillwater & Stone QualificationsWhat We’re Looking For Culinary degree and at least 7 years of progressive culinary leadership experience in a hotel, restaurant or related field. Ability to build and scale processes Self-motivated, results-oriented with a solid track record of building and leading high-performing teams. Deep knowledge of food cost control, kitchen operations, and team leadership Lead kitchen sustainability efforts through sourcing and waste reduction strategies. A collaborative mindset with a drive to innovate and continuously improve