Campus Executive Chef - Lead High-Volume Corporate Kitchens

Eurest USA; Orlando (FL); On-site; USD 120,000 - 125,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest is seeking an Executive Chef in Orlando, FL to oversee kitchen operations and maintain a safe, sanitary environment. You will direct meal preparation in line with corporate programs and guidelines, bringing an energetic culinary leadership style and a focus on quality and cost controls.

The role emphasizes hands-on kitchen management, strong catering experience, and the ability to train staff while maintaining high standards and customer satisfaction.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Hands-on chef experience required.
• ServSafe certification desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards. Completes daily production worksheets and waste log sheets.
• Trains kitchen staff in food preparation, safe handling and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory of food and supplies to stay within guidelines.
• Decisions on utilization of leftover food within company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in meetings and programs.

Skills

Hands-on chef

Food safety

Customer satisfaction

Education

AS or equivalent

Tools

Microsoft Office

Job description

Eurest is seeking an Executive Chef in Orlando, FL to oversee kitchen operations and maintain a safe, sanitary environment. You will direct meal preparation in line with corporate programs and guidelines, bringing an energetic culinary leadership style and a focus on quality and cost controls.

The role emphasizes hands-on kitchen management, strong catering experience, and the ability to train staff while maintaining high standards and customer satisfaction.