Culinary Director, Corporate Dining & Guest Experience

Compass Group USA; Fredericksburg (VA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Wellness programs

Pet insurance

Shopping discounts

Job summary

Sr. Chef Manager at Eurest (Compass Group USA) leads the dining program for a premier client site in Fredericksburg, VA.

This role blends culinary leadership with on-site dining engagement, guiding kitchen operations and menu development to deliver an exceptional experience for office workers and clients daily. You will oversee budgets, food cost, labor, inventory, and vendor relations, while mentoring a culinary team across café and catering operations.

Qualifications

• 5+ years of progressive culinary management experience.
• Culinary degree preferred or equivalent leadership experience.
• Experience supervising culinary teams and driving consistency in quality and service.
• Strong leadership with the ability to coach, inspire, and develop a team.
• Budgets, food cost, labor, and inventory management understanding.

Responsibilities

• Lead and mentor a culinary team in café and catering operations.
• Oversee food preparation and presentation, ensuring health and safety standards, managing inventory and cost controls, and maintaining operational efficiency.
• Design menus with freedom to introduce new ideas and global flavors.
• Balance back-of-house culinary excellence with dining experience leadership on the floor.
• Build strong client and guest relationships by being present in the dining space.
• Manage purchasing, inventory, and financial reporting (with Compass resources).
• Ensure quality, safety, and sanitation standards are consistently met.

Skills

Culinary management

Leadership

Budgeting

Client engagement

Education

Culinary degree

Job description

Sr. Chef Manager at Eurest (Compass Group USA) leads the dining program for a premier client site in Fredericksburg, VA.

This role blends culinary leadership with on-site dining engagement, guiding kitchen operations and menu development to deliver an exceptional experience for office workers and clients daily. You will oversee budgets, food cost, labor, inventory, and vendor relations, while mentoring a culinary team across café and catering operations.