Corporate Chef

Trolley Hospitality Companies•Norfolk, VA

About The Position

About Us: Trolley Hospitality Companies is comprised of catering, restaurant, vending, and corporate dining divisions spanning from Charlottesville to the Hampton Roads area. We were awarded one of the Top Workplaces by the Richmond Times-Dispatch for three years running and have consistently been voted one of Richmond's top caterers by Style Weekly and Virginia Living Magazine, as well as named 'Operator of the Year' by the National Automatic Merchandising Association. Our commitment to quality goes beyond the plate-we believe our success starts with our people. We focus on fostering a supportive and positive workplace where everyone's contributions are valued, expectations are clear, and growth is encouraged. Our Values - The Trolley Way: No excuses Do the right thing Can-do attitude Always growing Help first-be part of the solution Transparency and honesty-no BS Please visit our website at www.trolleyhouseva.com to learn more! About You: You're a confident culinary leader who can set a vision and build the systems to make it a reality. You thrive on making dining experiences exceptional for every guest. You possess strong leadership skills and enjoy mentoring your team. You're detail-oriented and committed to maintaining high standards in every aspect of your work. You embrace innovation, staying ahead of the curve by incorporating the latest culinary trends. You balance creativity with profitability and can speak both "chef" and "P&L." You take pride in your ability to manage multiple kitchens and teams effectively. How You Will Make an Impact: As the Corporate Chef, you will play a pivotal role in shaping the culinary direction of our diverse brands, ensuring that each venue delivers exceptional dining experiences that resonate with our clients and guests. You'll develop menus aligned with market trends and each brand's identity, while building strong teams, managing budgets, and ensuring excellence in execution.

Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
Minimum of 5 years in a senior culinary leadership role within the hospitality industry.
Proven experience managing multiple kitchen locations or large culinary teams.
Deep understanding of HAACP plans and implementation.
Demonstrated success in menu development, cost control, and operational management across diverse service settings.
In-depth knowledge of food safety standards and regulations.
Working professional knowledge of Microsoft Office and POS.
Database management skills.

Nice To Haves

ServSafe Manager Certification, preferred.

Responsibilities

Menu Development: Create and implement innovative, cost-effective menus tailored to each brand, collaborating with management teams to align offerings with market trends.
Operational Leadership: Oversee daily culinary operations, ensuring consistency and excellence while managing budgets and enforcing standard operating procedures.
Team Management: Recruit, train, and mentor kitchen staff, fostering a positive and productive work environment through regular performance evaluations and professional development opportunities.
Quality and Safety: Maintain high standards of food quality, presentation, and hygiene, ensuring compliance with health and safety regulations through regular kitchen inspections.
Supplier and Inventory Management: Source and negotiate with suppliers for high-quality ingredients, overseeing inventory to minimize waste and enhance operational efficiency.
Innovation and Growth: Stay ahead of culinary trends, leading initiatives that enhance guest experiences and collaborating with marketing teams to promote new menu items and culinary events.