Executive Chef - High-Volume Corporate Dining Leader

Compass Group USA; Fayetteville (GA); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Retirement Plan

Paid Time Off

Job summary

Compass Group USA is seeking an Executive Chef to oversee kitchen operations for a corporate dining account in Fayetteville, GA. You will lead a high-volume operation, ensure safety and sanitation, and partner with the GM to deliver culinary excellence.

This role requires hands-on leadership, menu development, staff training, and adherence to standards; experience in catering and large-scale foodservice is highly desirable, with ServSafe certification preferred.

Qualifications

• A.S. or equivalent culinary credential or demonstrated equivalence.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering and high-volume foodservice experience.
• Hands-on chef with strong leadership and training skills.
• ServSafe certification is highly desirable.
• Proficient with Microsoft Office and standard software.

Responsibilities

• Plan menus and ensure adherence to guidelines.
• Follow recipes, portioning, worksheets, and waste logs.
• Train staff on food prep, safety, and equipment operation.
• Maintain cleaning and maintenance schedules for equipment.
• Manage inventory within guidelines and ensure product availability.
• Decide on leftover food usage within guidelines.
• Ensure compliance with health regulations and audits.
• Follow safety policies and participate in meetings.
• Support client satisfaction programs as needed.

Skills

Culinary management

High volume operations

Team leadership

Food safety

Education

A.S. or equivalent

Tools

MS Office

Excel

PowerPoint

Job description

Compass Group USA is seeking an Executive Chef to oversee kitchen operations for a corporate dining account in Fayetteville, GA. You will lead a high-volume operation, ensure safety and sanitation, and partner with the GM to deliver culinary excellence.

This role requires hands-on leadership, menu development, staff training, and adherence to standards; experience in catering and large-scale foodservice is highly desirable, with ServSafe certification preferred.