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Executive Chef – Executive Dining & Conference Center

Location: Northern Virginia (DC Metro)

We are seeking a polished, client-facing Executive Chef to lead a high-end conference center and executive dining program overseeing a $5M+ operation.

This is not a healthcare or cafeteria role. The environment includes board-level dining, VIP events, upscale catering, and café service, requiring strong culinary execution and professional client interaction.

Key Responsibilities

• Lead executive and VIP dining programs
• Execute high-end conference and catering events
• Develop seasonal menus and conduct client tastings
• Maintain elevated food quality, presentation, and consistency
• Manage food cost, labor, and overall P&L
• Lead and develop culinary team

What We’re Looking For

• Executive Chef or Exec Sous Chef from:
  • Upscale hotels (banquet/catering heavy)
  • Conference centers
  • High-end contract dining (Flik, Compass, Eurest, etc.)
• Strong experience with plated service and executive dining
• Experience leading tastings and client presentations
• Proven P&L and cost control experience
• Professional, client-facing presence

Why This Role

• Executive-level client interaction
• High-visibility culinary leadership role
• Primarily Monday–Friday schedule (event-based flexibility)
• Stable, long-term account

Compensation & Benefits

• Health, dental, vision
• 401(k)
• PTO

JOB ID: 172175

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Charles Frede

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