Executive Chef - High-Volume Corporate Dining

Compass Group USA; Lone Tree (CO); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Compass Group USA’s Eurest division in Lone Tree, CO is seeking an Executive Chef to oversee kitchen operations and direct meal preparation in line with corporate programs and guidelines.

The role demands 3–5 years of progressive kitchen management, strong menu planning, food safety leadership, and high-volume catering experience. ServSafe certification is highly desirable; MS Office skills are expected.

Qualifications

• AS or equivalent experience.
• Three to five years of progressive culinary/kitchen management experience.
• Knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Experience with computers; MS Office (Word, Excel, PowerPoint), Outlook, Email and Internet.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Performs other duties as assigned.

Skills

Culinary leadership

Menu planning

Food safety

MS Office proficiency

High-volume kitchen management

ServSafe knowledge

Education

AS or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook

Job description

Compass Group USA’s Eurest division in Lone Tree, CO is seeking an Executive Chef to oversee kitchen operations and direct meal preparation in line with corporate programs and guidelines.

The role demands 3–5 years of progressive kitchen management, strong menu planning, food safety leadership, and high-volume catering experience. ServSafe certification is highly desirable; MS Office skills are expected.