Executive Chef: High-Volume Culinary Leader

Compass Group, North America; Boston (MA); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Compass Corporate in the United States is seeking an Executive Chef to lead kitchen operations and ensure safety and sanitation across locations. The role requires overseeing meal preparation in alignment with corporate guidelines, and driving culinary excellence with an energetic, entrepreneurial approach.

The Executive Chef will plan menus, train staff, control costs, and ensure quality and presentation while maintaining compliance with regulations and company standards.

Qualifications

• AS or equivalent experience required.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience desirable.
• Hands-on chef experience required.
• Knowledge of food cost controls, sanitation, and presentation.

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, safe handling, equipment operation, and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment and areas.
• Maintains inventory of food and non-food supplies; ensures availability of products as needed.
• Ensures compliance with health and sanitation regulations and audits.

Skills

Kitchen management

Culinary operations

Food safety

Staff training

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Compass Corporate in the United States is seeking an Executive Chef to lead kitchen operations and ensure safety and sanitation across locations. The role requires overseeing meal preparation in alignment with corporate guidelines, and driving culinary excellence with an energetic, entrepreneurial approach.

The Executive Chef will plan menus, train staff, control costs, and ensure quality and presentation while maintaining compliance with regulations and company standards.