Executive Chef: Creative, High-Volume Kitchen Leader

Compass Group USA; Lacey (WA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Retirement Plan

Paid Time Off

Job summary

Bon Appetit Management Company, a member of Compass Group USA, seeks an Executive Chef at Saint Martin University to oversee campus dining operations and culinary leadership. This energetic professional will lead menu planning, staff training, and quality control in a fast-paced environment.

The role requires hands-on kitchen leadership, strong knowledge of food trends, sanitation, and cost management, plus experience in high-volume foodservice settings.

Qualifications

• A.S. or equivalent experience.
• 3–5 years progressive kitchen/culinary management experience.
• Hands-on chef experience required.
• Knowledge of food trends, quality, and presentation.

Responsibilities

• Oversee kitchen operations and ensure safe, sanitary conditions.
• Plan menus and follow standardized recipes and portions.
• Train staff on food prep, safety, and equipment use.
• Maintain cleaning and maintenance schedules for equipment and areas.
• Monitor inventory and food cost controls.
• Decide on utilization of leftovers within company guidelines.
• Ensure compliance with health regulations and audits.
• Participate in staff development and meetings.

Skills

High-volume kitchens

Food-cost controls

Leadership/Team management

Microsoft Office

Food safety & sanitation

Education

AS or equivalent experience

3–5 years kitchen management

Tools

Microsoft Office

Job description

Bon Appetit Management Company, a member of Compass Group USA, seeks an Executive Chef at Saint Martin University to oversee campus dining operations and culinary leadership. This energetic professional will lead menu planning, staff training, and quality control in a fast-paced environment.

The role requires hands-on kitchen leadership, strong knowledge of food trends, sanitation, and cost management, plus experience in high-volume foodservice settings.