Executive Chef | High-Impact Culinary Leader

Compass Group USA; California (MO); On-site; USD 90,000 - 120,000; 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

Compass Group USA seeks an Executive Chef to oversee all culinary functions for a dining account and lead a team of associates. You will ensure safety and sanitation standards are followed and collaborate with marketing to roll out culinary programs.

The role requires managing budgets, menu development, and delivering high-quality, showpiece meals while optimizing food and labor costs in a dynamic environment.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Hands-on chef experience required.
• Culinary degree preferred; ServSafe certification desirable.

Responsibilities

• Manage cost controls and expenditures for the account.
• Plan and create all menus for the account.
• Purchases and manages inventory; roll out culinary programs with marketing.
• Ensure safety and sanitation compliance across the operation.

Skills

Culinary leadership

Menu development

Budgeting & cost control

Food safety & sanitation

Team management

Staff training

Quality control

Customer service

Education

Culinary degree preferred

ServSafe certified

Tools

MS Office (Word, Excel, PowerPoint)

Job description

Compass Group USA seeks an Executive Chef to oversee all culinary functions for a dining account and lead a team of associates. You will ensure safety and sanitation standards are followed and collaborate with marketing to roll out culinary programs.

The role requires managing budgets, menu development, and delivering high-quality, showpiece meals while optimizing food and labor costs in a dynamic environment.