Executive Chef: Elevate High-Volume Corporate Dining

Compass Group USA; Lone Tree (CO); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest, a Compass Group division, seeks an Executive Chef in Lone Tree, CO to oversee kitchen operations, ensure safety and sanitation, and lead culinary teams across corporate dining settings.

You will plan menus, train staff, manage inventory, and uphold quality while meeting regulatory standards. A.S. or equivalent experience and 3–5 years in high-volume kitchen management preferred.

Qualifications

• A.S. or equivalent experience.
• 3–5 years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience.
• Hands-on chef experience.
• Knowledge of food and catering trends; cost controls and presentation.
• Computer proficiency including MS Office.

Responsibilities

• Plan regular and modified menus according to guidelines.
• Follow standardized recipes and daily production worksheets.
• Train kitchen staff in food preparation, safety, and sanitation.
• Establish cleaning and maintenance schedules for equipment and areas.
• Maintain inventory to ensure availability.
• Decide on utilization of leftover food within guidelines.
• Comply with health and sanitation regulations.
• Attend departmental meetings and staff development.

Skills

Hands-on chef

Food safety

Kitchen management

Quality focus

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Eurest, a Compass Group division, seeks an Executive Chef in Lone Tree, CO to oversee kitchen operations, ensure safety and sanitation, and lead culinary teams across corporate dining settings.

You will plan menus, train staff, manage inventory, and uphold quality while meeting regulatory standards. A.S. or equivalent experience and 3–5 years in high-volume kitchen management preferred.