Executive Chef - High-Volume Corporate Dining

Compass Group USA; Roanoke (TX); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Employee Assistance

FSAs

Personal Leave

Job summary

Eurest, part of Compass Group USA, is seeking an Executive Chef for Roanoke, TX to oversee all kitchen operations in a high-volume environment. You will ensure food quality, safety, and cost controls while directing menu development and staff training.

This role requires hands-on culinary leadership, strong organizational skills, and the ability to manage production, sanitation, and equipment maintenance in compliance with corporate standards.

Qualifications

• A.S. or equivalent experience required.
• Minimum 3–5 years of progressive culinary/kitchen management.
• High volume, complex foodservice operations experience desirable.
• Hands-on chef experience required.
• Knowledge of food trends, production, sanitation and cost controls.
• Proficiency with computers including Word, Excel, PowerPoint, Outlook.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation, safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory to ensure product availability.
• Decides on utilization of leftover food within guidelines.
• Complies with health and safety regulations and audits.
• Participates in departmental meetings and staff development.

Skills

Culinary/kitchen management

High volume operations

Food cost controls

Hands-on chef experience

Menu planning

Food safety and sanitation

MS Office

Education

AS or equivalent experience

Job description

Eurest, part of Compass Group USA, is seeking an Executive Chef for Roanoke, TX to oversee all kitchen operations in a high-volume environment. You will ensure food quality, safety, and cost controls while directing menu development and staff training.

This role requires hands-on culinary leadership, strong organizational skills, and the ability to manage production, sanitation, and equipment maintenance in compliance with corporate standards.