Executive Chef - Corporate Dining Leader

Compass Group USA; Raritan (NJ); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Eurest, a division of Compass Group USA, is seeking an Executive Chef at our Raritan, NJ location. You will oversee kitchen operations, ensuring safety, sanitation, and high-quality meal preparation in a fast-paced, corporate dining environment.

As a hands-on chef, you will lead menu development, staff training, and standardization of recipes and portions while adhering to company guidelines and regulatory requirements. This role offers growth within a dynamic foodservice organization.

Qualifications

• Minimum of three to five years of progressive culinary/kitchen management experience.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience.
• Hands-on chef experience is a must.
• Strong knowledge of food trends, cost controls, and presentation.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portions, and presentation standards.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory to ensure product availability and cost control.
• Ensures compliance with health, safety, and company policies.

Skills

High-volume kitchen management

Menu planning

Food safety & sanitation

Leadership

Microsoft Office

Education

A.S. or equivalent experience

Job description

Eurest, a division of Compass Group USA, is seeking an Executive Chef at our Raritan, NJ location. You will oversee kitchen operations, ensuring safety, sanitation, and high-quality meal preparation in a fast-paced, corporate dining environment.

As a hands-on chef, you will lead menu development, staff training, and standardization of recipes and portions while adhering to company guidelines and regulatory requirements. This role offers growth within a dynamic foodservice organization.