Job Details

Corporate Chef

Bring your passion for food and leadership to the next level! We are seeking a highly skilled and innovative corporate chef to join our team. This role is perfect for a culinary professional who thrives in a fast-paced environment, loves mentoring others, and is excited to shape menus and standards across multiple locations. If you're a hands-on leader with a strong culinary background and the ability to inspire teams, this is your opportunity to make a national impact while showcasing your creativity and expertise.

Predominantly covering Maryland/Pennsylvania/North Carolina/Virginia areas

Responsibilities

• Lead orientation for new chefs, ensuring a strong understanding of culinary standards and company food programs.
• Partner with clients to design and implement menu cycles tailored to their needs.
• Play an active role in opening new accounts and supporting renovation projects within the territory.
• Provide strategic culinary leadership and guidance to chefs across multiple locations nationwide.
• Recruit and assess culinary talent by conducting interviews and practical cooking demonstrations.
• Support professional growth through coaching, training, and mentoring of culinary teams, fostering creativity and high performance.
• Collaborate regularly with the corporate executive chef, regional operations leadership, and unit-level teams to ensure clear communication and alignment.
• Uphold regulatory compliance and maintain best practices in food safety and preparation.
• Consistently demonstrate ownership, accountability, and a commitment to quality service in every interaction.

Qualifications

• Degree in culinary arts from a recognized institution (CIA, Johnson & Wales, or similar) or equivalent industry experience.
• At least five years of progressive leadership in food production or culinary management.
• Experience managing multi-unit culinary operations strongly preferred.
• Skilled in business systems with proficiency in Microsoft Office Suite; familiarity with menu management tools such as Webtrition is a plus.
• ServSafe certification required; certified executive chef designation preferred.
• Strong understanding of purchasing programs, cost control, and compliance standards.
• Ability to travel extensively—up to 80% of the time.

At Thompson Hospitality Services, we believe dining on campus should be more than just a meal—it should be an experience that nurtures connection, culture, and community. Our approach is built around three pillars:

Fresh food. We are committed to delivering the highest quality dining experiences by sourcing the freshest ingredients available. From weekly deliveries of local farm produce to sustainable seafood and seasonal offerings through our Balanced U program, our menus reflect both flavor and responsibility.

Great people. Our team is at the heart of what we do. More than just servers, our associates are trusted, familiar faces who bring warmth and care to every interaction—whether it's sharing a smile, remembering a favorite order, or asking about a student's big exam. Our culture of service creates meaningful connections that make dining with us feel like home.

Celebrating diversity. We embrace the diverse backgrounds, tastes, and traditions of our students and communities. Through culturally inspired menus, themed events, and inclusive dining programs, we ensure everyone feels represented at the table.

With a focus on freshness, people, and inclusivity, Thompson Hospitality Services sets the standard for campus dining that nourishes both body and spirit.