EXECUTIVE CHEF

Compass Group USA; Edison (NJ); On-site; USD 60,000 - 90,000; Full time

Job summary

Compass Group USA is seeking an Executive Chef to lead and manage all kitchen operations. The ideal candidate will possess strong culinary leadership skills, oversee food quality and production, and ensure exceptional customer service. Responsibilities include managing budgets, training staff, and developing innovative menus to improve dining experiences.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Employee Discounts

Commuter Benefits

Wellness Programs

Qualifications

• 5 years of culinary/kitchen management experience required.
• Hands-on chef experience needed, particularly with high-volume foodservice.
• ServSafe certification preferred.

Responsibilities

• Lead daily culinary production and ensure food quality.
• Manage department expenses including food and supplies.
• Supervise and train cooking staff, ensuring safety standards.

Skills

Leadership

Culinary Expertise

Customer Service

Budget Management

Team Building

Food Safety Compliance

Education

A.S. or equivalent experience

Tools

MS Office

Job description

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Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols.

Leading Culinary Operation:

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determine food presentation and create decorative displays.
• Provide direction on menu development based on product availability; create seasonal or special ingredient-based specials.
• Source fresh food; monitor produce and meat for freshness.
• Maintain product consistency through inspections of seasonings, portions, and appearance.
• Research customer preferences to develop menus with local flavors.
• Prepare and cook foods of all types, including for special events.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and food prep workers.
• Ensure compliance with health, safety, sanitation standards.
• Guide and monitor staff performance, set standards.
• Communicate safety procedures and monitor adherence.
• Monitor food quality and safety standards.
• Oversee purchasing, receiving, and food storage standards.

Business & Financial Acumen:

• Develop and implement business strategies aligned with client goals.
• Manage department expenses including food, supplies, uniforms, equipment.
• Establish purchasing and receiving control procedures.
• Analyze financial and operational data to adjust plans and costs.
• Develop and manage budgets; control labor and food costs.
• Identify revenue and expense opportunities and issues.
• Oversee food inventory and purchasing.
• Schedule staff based on forecasted volumes.

Ensuring Exceptional Customer Service:

• Create resident satisfaction through team training and resources.
• Maintain professional attitude and appearance, engage with residents and staff.
• Improve service via communication and coaching.
• Support service behaviors exceeding expectations.
• Empower employees for excellent customer service.
• Gather resident feedback and implement improvements.
• Handle guest complaints effectively.

Team Building and Management:

• Lead team meetings regularly.
• Set performance, budget, and team goals.
• Solicit feedback, promote open-door policy.
• Develop engagement strategies.
• Ensure fair treatment, provide training, and communicate expectations.
• Coach and counsel staff to reach their potential.

Preferred Qualifications:

• A.S. or equivalent experience.
• At least 5 years of culinary/kitchen management experience.
• Extensive catering experience preferred.
• High volume, complex foodservice experience desirable.
• Hands-on chef experience required.
• Knowledge of food trends, sanitation, costs, presentation.
• Computer skills, including MS Office.
• ServSafe certification preferred.

Benefits: Medical, Dental, Vision, Life Insurance, Disability, Retirement, Flexible Time Off, Holidays, Shopping Program, Wellness, Discounts, Pet Insurance, Commuter Benefits, Employee Assistance, FSAs.

Apply now! CCL is a member of Compass Group USA. We are an equal opportunity employer. We consider all qualified applicants, including those with criminal histories, in accordance with applicable laws. Applications are accepted continuously.