Executive Chef: High-Impact Kitchen Leadership

Compass Group, North America; Nashville (TN); On-site; USD 90,000 - 100,000; Full time

Job summary

Compass Corporate in Nashville seeks an Executive Chef to oversee kitchen operations, ensure safety, and direct meal preparation per corporate programs. This role suits energetic culinary professionals with entrepreneurial spirit.

You will lead menu planning, train staff, manage inventory, and ensure compliance with health and sanitation standards while delivering high-quality service across facilities.

Qualifications

• A.S. or equivalent experience is required.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Hands-on chef experience is a must.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; maintains production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety and equipment operation.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Manages inventory to stay within guidelines and ensure availability.
• Decides on leftover food utilization within company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in safety programs.
• Participates in departmental meetings and staff development.

Skills

Hands-on chef

Food safety

Kitchen management

Menu planning

Quality tasting

Food cost controls

Sanitation compliance

Staff training

Catering experience

Client satisfaction programs

Education

A.S. or equivalent experience

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Email

Internet

Job description

Compass Corporate in Nashville seeks an Executive Chef to oversee kitchen operations, ensure safety, and direct meal preparation per corporate programs. This role suits energetic culinary professionals with entrepreneurial spirit.

You will lead menu planning, train staff, manage inventory, and ensure compliance with health and sanitation standards while delivering high-quality service across facilities.