Executive Chef: Creative Menu Leader & Kitchen Innovator

Compass Group USA; North Easton (MA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Bon Appetit Management Company, part of Compass Group USA, is seeking an Executive Chef to lead culinary operations across one unit, ensuring on-trend and sanitary food production. You will develop menus, manage inventory and purchasing, and oversee food cost controls and staff development.

We value strong leadership, culinary excellence, and the ability to inspire a local culinary team while staying current with industry trends. This is a hands-on role in a fast-paced dining program.

Qualifications

• Culinary degree preferred
• Bachelor’s in Food Services Technology/Management or related field preferred
• 3–5 years of progressive culinary or kitchen management experience
• Experience planning and managing catering events
• Strong leadership skills
• Knowledge of food and catering trends
• Proficient with Microsoft Office
• Ability to communicate across management, departmental, customer and associate levels

Responsibilities

• Lead culinary operations across unit, ensuring on-trend, safe production
• Develop menus, manage inventory and purchasing
• Control food costs and manage staff development
• Train and provide inspirational leadership to local culinary team
• Analyze performance and drive improvements

Skills

Leadership

Communication

Culinary expertise

Menu planning

Catering events

Food safety

Education

Culinary degree

Bachelor’s in Food Services Technology/Management or related field

Tools

Microsoft Office

Job description

Bon Appetit Management Company, part of Compass Group USA, is seeking an Executive Chef to lead culinary operations across one unit, ensuring on-trend and sanitary food production. You will develop menus, manage inventory and purchasing, and oversee food cost controls and staff development.

We value strong leadership, culinary excellence, and the ability to inspire a local culinary team while staying current with industry trends. This is a hands-on role in a fast-paced dining program.