Banquet Chef - National Geographic Museum

Compass Group•WASHINGTON, DC

1d•$70,000 - $80,000•Onsite

About The Position

We’re thrilled to unveil the Explorers Eatery, a new international food hall, at the upcoming National Geographic Museum of Exploration in Washington, D.C., opening in Summer 2026! At Explorers Eatery, we’ll combine our passion for exceptional food and hospitality with National Geographic Society’s iconic spirit of discovery – offering guests a global culinary journey inspired by cultures, stories and flavors from around the world. Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary In this role you will supervise and participate in food preparation and quality, physical maintenance and inventory functions to ensure high quality standards, safety, and revenue goals are met.

Requirements

3-5 years of relevant culinary management experience is required
High volume production and catering experience is required
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be able to work a flexible work schedule - including days, evenings, weekends and holidays

Nice To Haves

Culinary Degree is preferred
Desire to work with an industry leader preferred

Responsibilities

Assists in the creation and recommends menu changes
Recommends and implements procedural/production changes
Assures compliance with all sanitation Serve-Safe and safety requirements
Performs culinary management of food service operation to include inventory, ordering and receiving
Demonstrates proficiency in menu development, cost controls, and purchasing and inventory with a focus on sourcing and utilizing local food products
Performs other duties as assigned