Cafeteria, Catering Services, Cook Dishes, Cost Control, Customer Relations, Food Presentation, Food Quality, Food Services, Healthcare, Leadership, Menu Development, Profit & Loss, Project/Program Management, Quality Management, Sales Presentation
Executive Chef Executive Dining & Conference Center
Location: Northern Virginia (DC Metro)
We are seeking a polished, client-facing Executive Chef to lead a high-end conference center and executive dining program overseeing a $5M+ operation.
This is not a healthcare or cafeteria role. The environment includes board-level dining, VIP events, upscale catering, and caf service, requiring strong culinary execution and professional client interaction.
Key Responsibilities
- Lead executive and VIP dining programs
- Execute high-end conference and catering events
- Develop seasonal menus and conduct client tastings
- Maintain elevated food quality, presentation, and consistency
- Manage food cost, labor, and overall P&L
- Lead and develop culinary team
What Were Looking For
- Executive Chef or Exec Sous Chef from:
- Upscale hotels (banquet/catering heavy)
- Conference centers
- High-end contract dining (Flik, Compass, Eurest, etc.)
- Strong experience with plated service and executive dining
- Experience leading tastings and client presentations
- Proven P&L and cost control experience
- Professional, client-facing presence
Why This Role
- Executive-level client interaction
- High-visibility culinary leadership role
- Primarily MondayFriday schedule (event-based flexibility)
- Stable, long-term account
Compensation & Benefits
- Health, dental, vision
- 401(k)
- PTO