Corporate Brand Chef - Specialty Restaurant Group

Job Description

Overview

Thompson Hospitality is seeking a detail-oriented and motivated Brand Executive Chef to join our team. The ideal candidate will provide support to several restaurant brands, ensuring consistency, quality, and innovation across all culinary offerings.

This role involves collaborating with various teams to develop menus, standardize recipes, train kitchen staff, and maintain brand identity.

The Brand Executive Chef will also oversee inventory management, and cost control measures to optimize profitability while delivering exceptional dining experiences.

Strong leadership, communication, and culinary skills are essential for success in this position. If you're passionate about elevating restaurant brands through culinary excellence and innovation, we'd love to hear from you.

Thompson Hospitality , founded in 1992 by Warren M. Thompson, is a leading restaurant, food service, and facilities management company based in Reston, Virginia.

The corporate office in Reston serves as the central hub for administrative functions, facilitating streamlined communication and improved efficiency across various business segments.

This centralized location fosters better collaboration, resource access, and decision-making, enhancing overall service delivery and organizational effectiveness.

Competitive Benefits :

• Health / Dental / Vision coverage
• Paid Time Off
• 401(k) with company match
• Short and Long-Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts : Hotels, Travel, Tickets, Restaurants
• Eligibility for discounted meal plan at HBCU client locations.

Responsibilities

• Culinary Strategy and Innovation :
• Develop and execute culinary strategies aligned with the brand's vision and objectives.
• Lead menu development efforts, creating innovative and on-trend dishes that appeal to our target audience.
• Stay abreast of culinary trends, market developments, and consumer preferences to inform menu innovation.
• Menu Development and Standardization :
• Collaborate with cross-functional teams to develop new menu items and seasonal offerings.
• Standardize recipes and cooking techniques to ensure consistency across all locations.
• Conduct menu tastings and gather feedback to refine dishes and improve overall menu performance.
• Culinary Operations Management :
• Provide guidance and support to culinary teams at various locations, ensuring adherence to brand standards and recipes.
• Conduct regular kitchen inspections to maintain cleanliness, food safety, and sanitation standards.
• Monitor food costs and work with procurement teams to source high-quality ingredients at competitive prices.
• Talent Development and Training :
• Train and mentor culinary staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Conduct ongoing training sessions to develop culinary skills and knowledge among kitchen staff.
• Provide performance feedback and coaching to team members, recognizing and rewarding outstanding performance.
• Brand Representation :
• Serve as a brand ambassador, representing the company at culinary events, industry conferences, and media appearances.
• Build relationships with suppliers, vendors, and partners to enhance the brand's culinary offerings and visibility.

Collaborate with marketing teams to develop promotional campaigns and marketing materials showcasing our culinary offerings.

Qualifications

• Multi-Unit Management Required
• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field (advanced culinary certifications a plus).
• Proven experience as an Executive Chef or Culinary Director in a high-volume hospitality or food service environment.
• Strong culinary creativity and innovation skills, with a demonstrated ability to develop unique and appealing menu concepts.
• Excellent leadership, communication, and interpersonal skills, with the ability to inspire and motivate culinary teams.
• Solid understanding of food safety and sanitation principles, with a commitment to upholding industry standards.
• Proven track record of managing food costs, budgets, and inventory effectively.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities and business needs.

Join us at Thompson Hospitality and be part of a passionate team dedicated to creating memorable culinary experiences for our guest.

If you're a visionary culinary leader with a drive for innovation and excellence, we want to hear from you!

Thompson Hospitality is the nation’s largest minority-ownd food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.

We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in : one guest, one client, one team member at a time.

As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than million guests each year.

Thompson Hospitality focuses on three core areas in everything we do :

• Purpose
• Give back to our communitiesCelebrate diversity
• PeopleDo the right thingTreat people the way you want to be treatedAlways do your bestBe accountable for our actions
• PerformanceServe the highest quality foodProvide world-class serviceMaintain flexibility to better serve our clients

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.