Corporate Chef

Trolley Hospitality Companies•Norfolk, VA

6d•Onsite

About The Position

Trolley Hospitality Companies is comprised of catering, restaurant, vending, and corporate dining divisions. We are seeking a confident culinary leader who can set a vision and build the systems to make it a reality. This role 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

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.