Executive Chef: Culinary Leader for Transitions & Growth

Compass Group USA; New Brunswick (NJ); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

CCL Hospitality Group is seeking an Executive Chef / Chef Manager to lead kitchen operations across multiple client sites. You will train staff, implement production processes, and ensure food quality and safety to meet budgetary targets.

The role requires at least 5 years in a senior culinary leadership position, a related degree, and relevant certifications. Frequent travel and onsite leadership at facilities are involved.

Qualifications

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management.
• Certifications in food safety and dietary management are preferred.

Responsibilities

• Lead kitchen operations and all food production at all facilities.
• Train staff and onboard new onsite management to adopt our culture.
• Develop menus, recipes, and production systems for timely service.
• Forecast, plan production, and manage food and supply purchasing.
• Ensure HACCP and sanitation standards are followed consistently.

Skills

Leadership

Training staff

Food safety standards

Communication

Education

Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management

Certified Dietary Management program

Serve Safe certification

Choke Save certification

Allergen certification

Job description

CCL Hospitality Group is seeking an Executive Chef / Chef Manager to lead kitchen operations across multiple client sites. You will train staff, implement production processes, and ensure food quality and safety to meet budgetary targets.

The role requires at least 5 years in a senior culinary leadership position, a related degree, and relevant certifications. Frequent travel and onsite leadership at facilities are involved.