Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
competitive pay
meals
uniforms
Health Insurance
Vision Insurance
Dental Insurance
Job Description
Meriwether Godsey is a premier hospitality and food service management company known for delivering exceptional culinary and dining experiences across a variety of settings. Serving diverse clients from educational institutions to corporate and special events, Meriwether Godsey emphasizes high-quality service, innovation, and sustainability. Their dedication to culinary excellence and community values has positioned them as a leading operator in the Northern Virginia market. The company fosters a fast-paced, team-oriented, and supportive work environment that champions growth, diversity, and inclusivity. Employees at Meriwether Godsey enjoy a culture that values leadership development and collaboration, making it an ideal place for professionals seeking to advance their careers in food service management while contributing to meaningful hospitality experiences.
This Executive Chef role is a full-time, salaried position situated in a beautiful college preparatory school in Virginia. The position involves leading and managing a high-volume food production program and coordinating special events and high-end catering services for the dining program. The Executive Chef will be responsible for overseeing all aspects of food production, from menu development and purchasing to staff leadership and compliance with safety standards. Candidates will have an opportunity to impact the culinary offerings by integrating locally sourced and organic ingredients, promoting sustainability, and implementing current food trends. The role includes a schedule primarily from Sunday to Thursday, with Fridays and Saturdays off except for additional catering or event shifts as needed.
The individual in this role will serve as a leader and visionary within the kitchen, fostering a culture of excellence, collaboration, and diversity. The Executive Chef will interface closely with production staff and vendors to ensure quality and cost efficiency and will be responsible for maintaining HACCP standards and other required food safety protocols. This position demands strong culinary expertise, exceptional management skills, and a passion for creating inclusive workplace environments. The Executive Chef will also participate in financial planning and reporting efforts to help meet operating goals, making this an excellent opportunity for a seasoned culinary professional to advance their leadership journey in a dynamic, mission-driven hospitality setting.
This Executive Chef role is a full-time, salaried position situated in a beautiful college preparatory school in Virginia. The position involves leading and managing a high-volume food production program and coordinating special events and high-end catering services for the dining program. The Executive Chef will be responsible for overseeing all aspects of food production, from menu development and purchasing to staff leadership and compliance with safety standards. Candidates will have an opportunity to impact the culinary offerings by integrating locally sourced and organic ingredients, promoting sustainability, and implementing current food trends. The role includes a schedule primarily from Sunday to Thursday, with Fridays and Saturdays off except for additional catering or event shifts as needed.
The individual in this role will serve as a leader and visionary within the kitchen, fostering a culture of excellence, collaboration, and diversity. The Executive Chef will interface closely with production staff and vendors to ensure quality and cost efficiency and will be responsible for maintaining HACCP standards and other required food safety protocols. This position demands strong culinary expertise, exceptional management skills, and a passion for creating inclusive workplace environments. The Executive Chef will also participate in financial planning and reporting efforts to help meet operating goals, making this an excellent opportunity for a seasoned culinary professional to advance their leadership journey in a dynamic, mission-driven hospitality setting.
Job Requirements
- Associate’s degree or five or more years of related food service experience
- 5+ years experience in contract food service operation, high-end catering management, and high-volume dining, and multi-unit experience
- Knowledge of food safety (HACCP), sanitation and overall workplace safety standards
- Ability to work in a collaborative team environment
- ServSafe Food Protection Manager certification preferred
- Strong communication and presentation skills
- Participative management style and excellent leadership skills
Job Qualifications
- Associate’s degree or five or more years of related food service experience
- 5+ years experience in contract food service operation, high-end catering management, and high-volume dining, and multi-unit experience
- Application and promotion of current food trends
- Proficiency and growing knowledge of sustainable practices
- Participative management style and excellent leadership skills
- Demonstrated experience cultivating talent and promoting an inclusive work environment
- Strong communication and presentation skills
- Account and project management skills
- Knowledge of food safety (HACCP), sanitation and overall workplace safety standards
- Ability to work in a collaborative team environment while fostering strong client and customer relationships
- ServSafe Food Protection Manager certification preferred
Job Duties
- Communicate daily with production staff on all food production activities
- Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipe and menu offerings daily
- Oversee menu development, purchasing, and production, incorporating the latest trends and practices
- Ensure proper food temperatures are reached, maintained, and recorded
- ensure daily records of food usage, organization of storage/cooler areas, and other compliance regulations are kept
- Lead by example
- engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback
- Establish and maintain strong vendor relationships while researching price variations
- Implement and maintain HACCP standards
- Maintain effective client and customer-centric relationships
- Deliver high-end catering
- Assist in Back of House phases of financial planning, budget/cost analysis and reporting to set, monitor and achieve operating and financial goals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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