Corporate Chef - Thompson Hospitality Services

Thompson Hospitality Corporation; Reston (VA); On-site; USD 95,000 - 130,000; Full time

Job summary

Thompson Hospitality Corporation seeks a Corporate Chef to lead culinary strategy across multiple locations nationwide. You will mentor chefs, design cycles, and support new account openings while ensuring top quality and compliance.

The role requires a proven track record in multi-unit food service leadership, strong purchasing and cost-control skills, and extensive travel to sites. A culinary degree and ServSafe certification are essential.

Qualifications

• Degree in Culinary Arts from a recognized institution or equivalent industry experience.
• At least five years of progressive leadership in food production or culinary management.
• Experience managing multi-unit culinary operations strongly preferred.
• Familiarity with menu management and purchasing programs; cost controls.
• ServSafe certification required; Certified Executive Chef designation preferred.

Responsibilities

• Lead orientation for new Chefs and ensure understanding of culinary standards.
• Design and implement menu cycles with clients across locations.
• Support opening new accounts and renovation projects within the territory.
• Provide culinary leadership to chefs nationwide and mentor teams.
• Recruit and assess culinary talent through interviews and demonstrations.
• Coach and train culinary teams to foster creativity and high performance.
• Collaborate with Corporate Executive Chef, Regional Operations, and unit teams to ensure alignment.
• Uphold food safety regulations and best practices.
• Demonstrate ownership and commitment to quality in every interaction.

Skills

Leadership

Multi-unit management

Menu design

Budgeting & cost control

Purchasing programs

Mentoring & coaching

Food safety standards

Travel frequently

Education

Degree in Culinary Arts (CIA, Johnson & Wales)

ServSafe certification

Certified Executive Chef (preferred)

Tools

Webtrition

Microsoft Office Suite

Job description

Overview

Bring your passion for food and leadership to the next level! We are seeking a highly skilled and innovative CorporateChef to join our team. This role is perfect for a culinary professional who thrives in a fast-paced environment, loves mentoring others, and is excited to shape menus and standards across multiple locations. If you’re a hands‑on leader with a strong culinary background and the ability to inspire teams, this is your opportunity to make a national impact while showcasing your creativity and expertise.

Responsibilities

• Lead orientation for new Chefs, ensuring a strong understanding of culinary standards and company food programs.
• Partner with clients to design and implement menu cycles tailored to their needs.
• Play an active role in opening new accounts and supporting renovation projects within the territory.
• Provide strategic culinary leadership and guidance to chefs across multiple locations nationwide.
• Recruit and assess culinary talent by conducting interviews and practical cooking demonstrations.
• Support professional growth through coaching, training, and mentoring of culinary teams, fostering creativity and high performance.
• Collaborate regularly with the Corporate Executive Chef, Regional Operations leadership, and unit-level teams to ensure clear communication and alignment.
• Uphold regulatory compliance and maintain best practices in food safety and preparation.
• Consistently demonstrate ownership, accountability, and a commitment to quality service in every interaction.

Qualifications

• Degree in Culinary Arts from a recognized institution (CIA, Johnson & Wales, or similar) or equivalent industry experience.
• At least five years of progressive leadership in food production or culinary management.
• Experience managing multi‑unit culinary operations strongly preferred.
• Skilled in business systems with proficiency in Microsoft Office Suite; familiarity with menu management tools such as Webtrition is a plus.
• ServSafe certification required; Certified Executive Chef designation preferred.
• Strong understanding of purchasing programs, cost control, and compliance standards.
• Ability to travel extensively—up to 80% of the time.

Physical Requirements

• Ability to stand and walk for extended periods in kitchen, office, and training environments
• Ability to lift, carry, push, and pull up to 40–50 lbs (equipment, ingredients, product samples)
• Frequent bending, stooping, kneeling, reaching, and twisting during kitchen operations and demonstrations
• Ability to work in fast‑paced, deadline‑driven environments and adapt to varying operational demands
• Manual dexterity to safely operate knives, cooking equipment, and presentation tools
• Ability to travel between locations and work at multiple sites as required
• Ability to work in hot, cold, wet, and noisy environments, including production kitchens and event venues
• Stamina to perform repetitive tasks and long workdays, including occasional evenings and weekends

At Thompson Hospitality Services, we believe dining on campus should be more than just a meal—it should be an experience that nurtures connection, culture, and community. Our approach is built around three pillars:

Fresh Food

We are committed to delivering the highest quality dining experiences by sourcing the freshest ingredients available. From weekly deliveries of local farm produce to sustainable seafood and seasonal offerings through our Balanced U program, our menus reflect both flavor and responsibility.

Great People

Our team is at the heart of what we do. More than just servers, our associates are trusted, familiar faces who bring warmth and care to every interaction—whether it’s sharing a smile, remembering a favorite order, or asking about a student’s big exam. Our culture of service creates meaningful connections that make dining with us feel like home.

Celebrating Diversity

We embrace the diverse backgrounds, tastes, and traditions of our students and communities. Through culturally inspired menus, themed events, and inclusive dining programs, we ensure everyone feels represented at the table.

With a focus on freshness, people, and inclusivity, Thompson Hospitality Services sets the standard for campus dining that nourishes both body and spirit.

Thompson Hospitalityis of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.