Corporate Chef – Foodservice Operations
Location: Northern Virginia (Proximity to Ashburn, VA)
Company Overview:
Our client is a premier foodservice management company with a significant presence in the contract dining sector. They are seeking a senior-level Corporate Chef to provide strategic culinary leadership across their portfolio of external accounts, with a primary focus on higher education dining. This role is integral to maintaining culinary excellence, fostering client satisfaction, and driving operational performance.
Job Summary:
The Corporate Chef will direct all culinary operations within the contract foodservice division. This senior leadership position requires a hands-on approach to managing multi-million-dollar accounts, ensuring consistent quality, and upholding client-established standards. The ideal candidate brings extensive experience from a major contract provider, such as Aramark, Sodexo, or Compass Group, with proven success in the college and university dining environment.
Responsibilities:

• Oversee culinary standards and quality assurance programs across multiple client sites in various states.

• Lead menu development, including innovative cycle menus tailored to the specific needs of higher education accounts.

• Conduct training and professional development for on-site culinary teams to ensure operational consistency and talent growth.

• Support business development by providing culinary expertise during the RFP process and leading new account openings.

• Collaborate with procurement teams to align vendor programs and purchasing strategies with culinary goals.

• Ensure strict adherence to all food safety, sanitation, and allergen management protocols.

• Manage food and labor costs within multi-million-dollar account budgets, implementing strategies to optimize financial performance.

• Serve as a primary culinary point of contact for clients, participating in business reviews and strengthening partnerships.

• A minimum of 7-10 years of progressive culinary leadership experience within the contract foodservice industry.

• Demonstrated experience managing culinary operations for higher education/college dining accounts is required.

• Proven track record with a major contract foodservice provider (e.g., Aramark, Sodexo, Compass Group).

• Strong financial acumen with experience managing multi-million-dollar budgets and controlling food and labor costs.

• ServSafe Manager certification is required.

• Ability to travel frequently to client sites across multiple states.

• Excellent communication and stakeholder management skills, with the ability to build and maintain strong client relationships.

• A competitive base salary in the $120,000 range, commensurate with experience.

• Additional performance-based bonus eligibility.

• A full portfolio of top-tier benefits, including medical, dental, and vision coverage.

• Generous Paid Time Off (PTO) and vacation plan.

• All business and travel expenses are fully covered.