Step 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

Qualifications

What 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