Dual Executive Chef

Sage Hotel Management is currently seeking an experienced Executive Chef the Historic Alexandrian Hotel, in Alexandria, VA.

At Sage Hotel Management, we passionately strive to be the best and create excellence in everything we do. We are known amongst our staff, our owners, our guests, and our communities as leaders in our field who are authentic, humble, innovative, and flexible operators driven to anticipate needs and exceed expectations.

Sage’s vision is to be recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” The ideal candidate should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities. The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence. Join us today!

Serve as the strategic culinary leader for the properties, responsible for the performance, culture, and direction of all kitchen operations. The Executive Chef oversees food quality, safety, sanitation, and financial performance while partnering with operations leadership to deliver consistent, thoughtful hospitality across all outlets. This role balances culinary vision with operational discipline and people leadership.
They are an ambassador of happiness and hospitality for all guests and associates.

• Showcase an inherent desire to take care of others.
• Lead and oversee all culinary operations to ensure consistent quality, execution, and readiness.
• Establish and maintain standards for food safety, sanitation, and regulatory compliance.
• Own kitchen financial performance, including budgeting, forecasting, food and labor cost controls, and waste management.
• Partner with the Director of Food & Beverage and leadership team to review and act on financial performance and operational priorities.
• Lead menu development and recipe engineering, balancing creativity, seasonality, guest appeal, and profitability.
• Recruit, hire, train, and develop culinary leadership and associates through hands-on coaching and mentorship.
• Foster a professional, inclusive, and collaborative kitchen culture grounded in respect and accountability.
• Oversee purchasing, vendor relationships, and sourcing strategies to maintain quality and cost discipline.
• Prepare kitchens for health inspections, audits, and brand standards reviews.
• Collaborate with marketing and operations teams on culinary-driven activations, events, and storytelling.
• Step in to support service execution during high-volume periods or operational needs.
• Continuously evaluate systems and processes to improve efficiency, consistency, and quality.
• Maintains a friendly, cheerful, and courteous demeanor at all times.
• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

• 10 - 50 associates (varies by property, outlet size, and season)

Education/Formal Training

• High school diploma or equivalent required.
• Culinary degree or equivalent professional experience preferred.
• ServSafe (or other food safety) Manager certification required.

Experience

• Physically demanding role requiring prolonged standing, walking, lifting, and carrying in an indoor kitchen environment, with exposure to high heat and cold storage areas.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Strong knowledge of kitchen P&L management, budgeting, labor modeling, and cost control.
• Proficiency with back-office system Craftable, Profitsword (SHARP) and spreadsheets.
• Proficiency in a wide range of cooking techniques (sauté, grill, roasting, butchery, sauces, etc.).
• Ability to train, mentor, and inspire culinary staff at all levels.
• Ability to communicate effectively with team members, leadership, and guests.
• Strong organizational and problem-solving skills.
• Basic knowledge of Southern American and MesoAmerica cuisine.
•  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• • Ability to lift, push, pull, and carry up to 50 lbs. regularly.
  • Frequent bending, kneeling, reaching, and handling during prep and service.
  • Mobility — full range of mobility with ability to travel up to 300 feet during the shift.
  • Continuous standing and walking throughout preparation and service.
  • Ability to hear and respond to staff, equipment, and operational needs in a busy kitchen environment.
  • Ability to taste and evaluate food to maintain quality standards.
  • Ability to manage multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure setting.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

• Physically demanding role requiring prolonged standing, walking, lifting, and carrying in an indoor kitchen environment, with exposure to high heat and cold storage areas.