EXECUTIVE CHEF - The George Washington University - Washington, DC

Compass Group•Riverdale Park, MD

29d•$90,000 - $110,000

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job SummaryBring Your Culinary Vision to a Dynamic Higher-Education EnvironmentAre you a passionate, innovative culinary professional ready to lead at one of the nation’s premier universities?We’re searching for an Executive Chef to oversee all kitchen operations at The George Washington University in Washington, DC, creating exceptional dining experiences that inspire students, faculty, and guests alike.This is an exciting opportunity for an energetic, hands‑on leader with both creative flair and strong operational skills. What You’ll DoAs the Executive Chef, you will guide all aspects of back‑of‑house operations while upholding the highest standards of safety, sanitation, and food quality. You will lead a dedicated culinary team and ensure meals are prepared with precision, consistency, and passion.

Requirements

5+ years of progressive culinary or kitchen management experience
Strong background in high-volume, complex foodservice operations
True hands-on chef with exceptional leadership qualities
Deep knowledge of culinary trends, food safety, cost controls, and presentation
Proficient in Microsoft Office, Outlook, and general computer usage
Commitment to client satisfaction and service excellence

Nice To Haves

A.S. degree in Culinary Arts—or equivalent professional experience
Extensive catering experience is a plus
Proven success with institutional and batch cooking
ServSafe certification strongly preferred

Responsibilities

Develop and execute regular and modified menus aligned with organizational guidelines
Uphold standardized recipes, portioning, and presentation standards
Use daily production worksheets and waste logs to drive efficiency
Taste and evaluate all food to ensure optimal quality and flavor
Train and mentor kitchen staff on culinary techniques, safety, sanitation, and equipment use
Create and manage cleaning and maintenance schedules for all foodservice areas
Maintain inventory of food and supplies within established budget guidelines
Make informed decisions on the effective use of leftover products
Ensure compliance with all federal, state, and local health regulations
Promote a culture of safety, including proper reporting procedures
Participate in team meetings, training sessions, and professional development