Executive Chef

Compass Group•Washington, DC

6d•$90,000 - $100,000•Onsite

About The Position

Restaurant Associates is seeking an experienced and hospitality-driven Executive Chef to lead culinary operations at a prestigious law firm in Washington, DC. This role operates primarily Monday through Friday, with occasional evening and weekend events supporting a robust catering and client hospitality program. The Executive Chef will play a key role in delivering exceptional dining experiences, leading a talented culinary team, and fostering strong client relationships in a professional corporate environment. The ideal candidate brings extensive catering experience, a passion for culinary excellence, and a deep understanding of food safety, sanitation, and operational best practices.

Requirements

Culinary leadership experience in corporate dining, hospitality, catering, or related foodservice environments.
Demonstrated success leading kitchen teams and cultivating a positive workplace culture.
Strong catering background with experience executing high-quality events and client-facing functions.
Knowledge of food safety, sanitation standards, and regulatory compliance.
Experience managing inventory, food costs, production planning, and operational efficiency.
Hands-on culinary skills with a commitment to quality, consistency, and presentation.
Familiarity with contemporary culinary and catering trends.
Strong communication, organization, and relationship-building skills.
Comfort using Microsoft Office, Outlook, email, and other business technology tools.
Commitment to delivering exceptional hospitality and client satisfaction.
Culinary degree, Associate degree, or equivalent culinary training and experience.
Experience within corporate dining, professional services, hotel, restaurant, or upscale catering environments.
Knowledge of large-scale food production and batch cooking techniques.
Food safety certifications such as ServSafe.
Passion for mentoring teams and developing culinary talent.

Responsibilities

Lead all kitchen operations and culinary production while fostering a safe, inclusive, and collaborative work environment.
Develop and execute regular and specialty menus that align with client expectations and company standards.
Ensure recipes, portioning, presentation, and production processes are consistently followed.
Taste and evaluate menu items to maintain the highest standards of food quality and guest satisfaction.
Oversee catering operations, including planning, execution, and presentation for meetings, events, and special functions.
Train, coach, and develop culinary team members in food preparation, equipment use, food safety, and sanitation practices.
Maintain cleaning, maintenance, and sanitation programs for kitchen equipment, storage areas, and workspaces.
Manage inventory levels and purchasing practices to support operational needs while maintaining cost consciousness.
Monitor food utilization and minimize waste in accordance with company guidelines.
Ensure compliance with all federal, state, and local health regulations, as well as company safety and sanitation standards.
Partner with clients and stakeholders to deliver a highly responsive and customized dining experience.
Participate in operational meetings, training initiatives, and professional development opportunities.