Executive Chef

Compass Group•WASHINGTON, DC

4d•$135,000 - $145,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering, is seeking an Executive Chef to oversee culinary operations for a dynamic corporate dining program serving the World Bank Group campus. This leadership role involves influencing food culture, driving innovation, mentoring culinary talent, and delivering memorable guest experiences across cafés, coffee bars, and catering operations. The position is highly visible within a premier Business & Industry account, supporting a diverse community through thoughtfully crafted menus, sustainable practices, and hospitality-driven service.

Requirements

Proven success leading culinary operations within a complex, high-volume foodservice environment.
Experience overseeing multiple dining venues, cafés, catering operations, or other multi-unit foodservice programs.
Demonstrated leadership of large teams, including salaried culinary managers and frontline hourly associates.
Experience operating within a unionized environment and partnering effectively with labor relations and human resources teams.
Strong financial acumen with responsibility for budgeting, forecasting, inventory management, purchasing, food cost controls, and labor management.
Ability to balance culinary innovation with operational execution across diverse service platforms.
Experience building, coaching, and developing high-performing culinary teams while creating an inclusive and engaged workplace culture.
Track record of partnering directly with senior client stakeholders and executive leadership teams.
Strong problem-solving, organizational, and communication skills with the ability to influence at multiple levels of an organization.
Knowledge of food safety, sanitation, regulatory compliance, and workplace safety standards.
Commitment to sustainability, wellness initiatives, responsible sourcing, and contemporary food trends.
ServSafe® Manager Certification required or obtained upon hire.

Nice To Haves

Culinary degree or formal culinary training.
Bachelor's degree in Culinary Arts, Hospitality Management, Foodservice Management, Business Administration, or a related field.
Experience leading culinary operations with annual revenues exceeding $15M-$30M.
Experience managing teams of 100+ associates in a complex foodservice environment.
Background in Business & Industry, corporate dining, hospitality, luxury hospitality, convention center, or similarly sophisticated hospitality environments.
Experience supporting executive dining, VIP service, and large-scale catering programs.
Demonstrated success opening new concepts, leading renovations, or driving culinary transformation initiatives.
Proficiency with food management systems, inventory platforms, Microsoft Office, and reporting tools.

Responsibilities

Oversee culinary operations across a dynamic corporate dining program.
Influence food culture and drive innovation.
Mentor culinary talent and deliver memorable guest experiences across cafés, coffee bars, and catering operations.
Develop and execute thoughtfully crafted menus.
Implement sustainable practices and hospitality-driven service.
Manage financial responsibilities including budgeting, forecasting, inventory management, purchasing, food cost controls, and labor management.
Build, coach, and develop high-performing culinary teams.
Create an inclusive and engaged workplace culture.
Partner directly with senior client stakeholders and executive leadership teams.
Ensure knowledge of food safety, sanitation, regulatory compliance, and workplace safety standards.
Commit to sustainability, wellness initiatives, responsible sourcing, and contemporary food trends.