Executive Chef: High-Volume Culinary Leader

Compass Group USA; Arlington (VA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking an Executive Chef to oversee all culinary functions for a dining account. You will manage and lead a team of associates and ensure safety and sanitation standards across the account.

You will also plan menus, purchase and manage inventory, and roll out new culinary programs in collaboration with marketing and the culinary team. The ideal candidate has four to five years of culinary management experience in a high-volume setting, preferably in a four-star hotel or

Qualifications

• Culinary degree preferred.
• Four to five years of culinary management experience in either a 4 star hotel or restaurant.
• High volume production and catering experience is essential.
• Previous experience managing cost controls, sanitation, and health/hygiene codes.
• Desire to learn and grow with a top notch foodservice company.

Responsibilities

• Manages cost controls and controls expenditures for the account.
• Plans and creates all menus.
• Purchases and manages inventory.
• Rolls out new culinary programs in conjunction with marketing and culinary team.

Skills

Culinary leadership

Cost controls

Sanitation & safety

High volume catering

Team management

Education

Culinary degree preferred

Job description

Compass Group USA is seeking an Executive Chef to oversee all culinary functions for a dining account. You will manage and lead a team of associates and ensure safety and sanitation standards across the account.

You will also plan menus, purchase and manage inventory, and roll out new culinary programs in collaboration with marketing and the culinary team. The ideal candidate has four to five years of culinary management experience in a high-volume setting, preferably in a four-star hotel or