Executive Chef

Compass Group•ARLINGTON, VA

6d•$85,000 - $95,000•Onsite

About The Position

Restaurant Associates is seeking an experienced, hospitality-focused Executive Chef to lead culinary operations at our premier corporate dining account with CoStar Group. This is an exciting opportunity for a hands-on culinary leader who is passionate about food, hospitality, and delivering exceptional guest experiences. The Executive Chef will oversee a high-volume café, as well as catering and coffee bar operations. Beyond culinary excellence, this role requires a visible and engaging leader who enjoys interacting with guests, building client relationships, and creating memorable dining experiences. The successful candidate will thrive in a dynamic corporate environment, balancing day-to-day operations with elevated hospitality standards and executive-level events. This role offers significant visibility with senior leadership at CoStar, including support for executive gatherings and events hosted by the CEO. The Executive Chef should be comfortable operating in a client-facing environment, engaging with guests, and delivering elevated hospitality experiences. While the primary schedule is Monday through Friday, flexibility is important as occasional evening and after-hours events are a regular part of the operation. Success in this role requires a hospitality-first mindset, executive presence, and a willingness to step beyond the kitchen to help create memorable experiences for employees, clients, and leadership.

Requirements

Associate degree in Culinary Arts or an equivalent combination of education and experience.
Progressive culinary leadership experience in corporate dining, restaurants, hospitality, hotels, or catering environments.
Experience leading high-volume and complex foodservice operations.
Strong catering and special event execution experience.
Demonstrated success developing and leading culinary teams.
Hands-on chef experience with a commitment to food quality and innovation.
Knowledge of food trends, menu planning, cost controls, sanitation, and production management.
Proficiency with Microsoft Office applications, Outlook, email, and related business technology tools.
Experience participating in client satisfaction and hospitality-focused initiatives.

Nice To Haves

Institutional or batch cooking experience is a plus.
ServSafe Certification preferred.

Responsibilities

Lead all culinary operations for a high-volume corporate dining program.
Oversee daily café service, catering operations, and coffee bar offerings.
Plan regular and modified menus in accordance with client expectations, company standards, and culinary trends.
Ensure consistent quality, presentation, portion control, and execution of all food offerings.
Follow and enforce standardized recipes, production procedures, and food presentation standards.
Complete and utilize production worksheets and waste logs to support operational efficiency.
Taste completed meals and monitor quality throughout service.
Maintain a hands-on leadership presence in both kitchen and guest-facing environments.
Partner closely with client leadership and onsite teams to deliver an exceptional hospitality experience.
Support executive functions, VIP receptions, and CEO-hosted events, including occasional evening engagements.
Train, coach, and develop culinary team members on food preparation, equipment usage, food safety, sanitation, and company standards.
Establish and maintain cleaning, maintenance, and sanitation schedules for kitchen equipment, storage areas, and workspaces.
Manage food and non-food inventories while maintaining financial and operational objectives.
Monitor food safety, sanitation, maintenance, and compliance with all federal, state, and local regulations.
Utilize inventory controls, waste reduction strategies, and production planning tools to drive operational excellence.
Participate in client engagement initiatives, satisfaction programs, department meetings, and professional development opportunities.