Executive Chef - High-Volume Culinary Leader

Compass Group USA; Cleveland (OH); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Medical benefits

Vision benefits

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee discounts

Wellness programs

Flexible Spending Accounts

Job summary

Compass Group USA is seeking an Executive Chef to oversee kitchen operations, ensuring safe and sanitary practices while directing meal preparation per corporate programs. This role targets energetic culinary professionals ready to lead teams and drive quality.

The Executive Chef will design menus, train staff, manage inventory and ensure compliance with health and safety standards across a high-volume operation, embodying the Flik Hospitality service standard.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience - highly desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation, safe handling and sanitation.
• Maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies.
• Decides on utilization of leftover food within company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in meetings and programs.

Skills

Hands-on chef experience

Kitchen management

High volume operations

Computers (MS Office)

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

Job description

Compass Group USA is seeking an Executive Chef to oversee kitchen operations, ensuring safe and sanitary practices while directing meal preparation per corporate programs. This role targets energetic culinary professionals ready to lead teams and drive quality.

The Executive Chef will design menus, train staff, manage inventory and ensure compliance with health and safety standards across a high-volume operation, embodying the Flik Hospitality service standard.