The Multi-Unit Executive Chef provides strategic culinary leadership across multiple locations, ensuring the highest standards of food quality, safety, innovation, and operational efficiency. This role oversees all aspects of culinary operations including menu development, production standards, food safety, cost management, and team development. Working closely with culinary and operations leadership, the Multi-Unit Executive Chef supports new venue launches, drives culinary innovation, and ensures consistency across all locations. This position reports directly to the Vice President of Culinary Operations and plays a key role in delivering exceptional dining experiences while maintaining strong financial performance through effective inventory management, purchasing strategies, and food cost controls. Key Responsibilities Provide strategic culinary leadership across multiple venues including hotels, commissary kitchen, retail dining operations, and catering programs. Support the successful launch of new projects and venue openings by ensuring culinary readiness, operational efficiency, and brand consistency. Oversee culinary support for key locations including Westmoreland at the Frick, Moss, One Vanderbilt, Cooley, and JW Marriott DC. Establish and maintain high culinary standards across all food service platforms including retail dining, board meals, and catering operations. Lead, mentor, and develop chefs, cooks, and culinary staff while fostering a culture of accountability, collaboration, and professional growth. Partner with operations leadership to develop innovative menus that highlight seasonal ingredients, wellness-focused offerings, and current culinary trends. Ensure strict compliance with all food safety, sanitation, and regulatory standards. Manage food cost controls, purchasing strategies, and inventory management to support profitable and efficient operations. Evaluate operational performance, identify trends, and implement improvements that enhance quality, efficiency, and guest satisfaction. Maintain a thorough understanding of daily menu offerings and ensure teams are able to clearly communicate menu details to guests and clients. Supervise and coordinate the activities of chefs, cooks, and kitchen staff to ensure efficient production and service execution. Champion corporate social responsibility initiatives, including sustainable sourcing, seasonality, and responsible food practices. Core Competencies Multi-unit culinary leadership Menu development and culinary innovation Team leadership, mentorship, and training Operational efficiency and cost management Food safety and sanitation compliance Strategic planning and project execution High-volume food service operations What you bring Preferred Qualifications Culinary degree preferred Bachelor’s degree in Food Service Management, Hospitality Management, or a related field preferred 3–5 years of progressive culinary leadership or kitchen management experience, depending on formal education or training Experience planning and executing catering events from a culinary leadership perspective Strong leadership skills with a passion for developing culinary talent Comprehensive knowledge of food and catering trends with a focus on quality, production efficiency, sanitation, food cost controls, and presentation Proficiency in Microsoft Office, email, and web-based operational systems Strong communication skills with the ability to interact effectively with executives, management teams, clients, and staff Serv. Safe® Certification required