Executive Chef – Corporate Dining Leader (Memphis)

Eurest USA; Memphis (TN); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Job summary

Eurest USA is seeking an Executive Chef to lead kitchen operations at our Memphis site. You will direct meal preparation in line with corporate programs, ensuring quality and safety across all culinary activities.

This is a dynamic leadership role for a driven culinary professional. Ideal candidates bring hands-on chef experience, 3–5 years of progressive kitchen management, and strong knowledge of food safety, cost controls, and menu execution.

Qualifications

• Minimum of three to five years of progressive culinary/kitchen management experience.
• Hands-on chef experience is a must.
• Experience with high-volume, complex foodservice operations is highly desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portions, and presentation standards; maintains production worksheets and waste logs.
• Trains kitchen staff in food preparation, safe handling, and sanitation according to standards.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Manages inventory to stay within guidelines and ensure availability when needed.
• Complies with health and sanitation regulations and conducts audits as required.
• Adheres to safety policies and participates in meetings and staff development.

Skills

Kitchen management

Food safety

Menu planning

Staff training

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Eurest USA is seeking an Executive Chef to lead kitchen operations at our Memphis site. You will direct meal preparation in line with corporate programs, ensuring quality and safety across all culinary activities.

This is a dynamic leadership role for a driven culinary professional. Ideal candidates bring hands-on chef experience, 3–5 years of progressive kitchen management, and strong knowledge of food safety, cost controls, and menu execution.