Executive Chef

Compass Group•Poolesville, MD

1d•Onsite

About The Position

The Executive Chef at The Crossvines plays a central role in shaping a distinctive culinary experience that reflects the venue’s sense of place, seasonality, and hospitality. Working in partnership with Restaurant Associates, this role blends culinary creativity with thoughtful leadership, operational excellence, and a commitment to memorable guest experiences. This position is ideal for a chef who enjoys building strong teams, collaborating across functions, and creating food programs that feel both elevated and approachable. The Crossvines offers a unique hospitality setting that brings together food, beverage, and community. Supported by Restaurant Associates’ culture of culinary innovation and service excellence, the Executive Chef contributes to a destination experience that celebrates craftsmanship, local partnerships, and shared moments around the table.

Requirements

Experience leading culinary teams in a high-volume, hospitality-driven environment
A collaborative leadership style that values communication, respect, and development
Strong understanding of seasonal cooking, menu development, and kitchen operations
Comfort balancing creativity with operational and financial accountability
Ability to adapt in a dynamic environment and contribute positively to change and growth
Passion for guest experience, hospitality, and continuous improvement

Nice To Haves

Experience in destination dining, wineries, event-driven venues, or premium hospitality concepts
Familiarity with Restaurant Associates or similar foodservice organizations
Background working with local or sustainable food programs

Responsibilities

Lead the culinary vision for The Crossvines, ensuring menus are seasonally inspired, well-executed, and aligned with the venue’s identity
Partner with operations, events, and beverage teams to deliver cohesive and high-quality guest experiences
Foster a collaborative, inclusive kitchen culture that supports learning, engagement, and professional growth
Oversee daily kitchen operations, including food quality, presentation, consistency, and timing
Manage food and labor costs thoughtfully while maintaining high standards of quality and hospitality
Ensure compliance with all food safety, sanitation, and workplace safety standards
Build and maintain strong relationships with local suppliers and partners, supporting sustainable and responsible sourcing
Contribute to special events, tastings, and programming that elevate the overall guest experience