Corporate Chef

Trolley Hospitality Companies•Norfolk, VA

5d•Onsite

About The Position

Trolley Hospitality Companies is seeking a confident culinary leader to serve as their Corporate Chef. This role is pivotal in shaping the culinary direction across diverse brands, ensuring exceptional dining experiences. The Corporate Chef will develop menus aligned with market trends and brand identities, build strong teams, manage budgets, and ensure excellence in execution. The ideal candidate thrives on making dining experiences exceptional, possesses strong leadership and mentoring skills, is detail-oriented, embraces innovation, and balances creativity with profitability. Experience managing multiple kitchens and teams is essential.

Requirements

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 HACCP 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

Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
ServSafe Manager Certification, preferred.

Responsibilities

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