Executive Chef

About This Role

Lead the culinary program at the Federal Reserve Bank of Richmond, focusing on culinary execution, menu planning, and leading a team in a highly visible corporate environment. This role involves hands-on kitchen work and ensuring high standards of food quality and presentation.

Responsibilities

• Lead all culinary execution and menu planning, focusing on fresh, flavorful, and well-presented food
• Be hands-on in the kitchen approximately 80% of the time
• Oversee ordering, inventory, food and labor cost controls
• Direct and develop a team of approximately 20 hourly employees
• Execute and elevate catering production, including high-profile events and C-suite functions
• Maintain Sodexo’s standards for food quality, safety, and operational excellence

Requirements

• Hands-on cooking expertise with ability to execute high-quality food consistently at volume
• Menu development and innovation for café stations, daily features, and upscale catering
• Strong understanding of scratch cooking, presentation, and flavor profiles suited to a professional corporate audience
• Experience producing high-end executive catering, including plated luncheons and special events
• Knowledge of food safety, sanitation, and HACCP standards
• 2 years minimum management experience
• 2 years minimum functional experience in food or culinary services

Qualifications

• Associate's Degree or equivalent experience
• 2+ years of management experience and 2+ years work experience in food or culinary services

Benefits