Executive Chef — High-Volume Culinary Leadership

Compass Group USA; Alexandria (KY); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Living, a member of Compass Group USA, is hiring an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs. This role requires leading a culinary team across two shifts on the line.

You will plan menus, train staff, manage inventory and food costs, and maintain compliance with health regulations. ServSafe certification and strong leadership experience are highly valued.

Qualifications

• Progressive culinary/kitchen management experience in high-volume environments.
• Experience with menu planning, recipes, and costing.
• Strong knowledge of food safety and sanitation regulations.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows recipes, portioning, presentation standards; uses production worksheets.
• Trains staff in food prep, safety, sanitation per standards.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory and food costs to stay within guidelines.

Skills

Hands-on chef

High-volume operations

Culinary/kitchen management

Food cost controls

Sanitation/compliance

Trains kitchen staff

Microsoft Office

ServSafe certified

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Morrison Living, a member of Compass Group USA, is hiring an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs. This role requires leading a culinary team across two shifts on the line.

You will plan menus, train staff, manage inventory and food costs, and maintain compliance with health regulations. ServSafe certification and strong leadership experience are highly valued.