Executive Chef - High-Volume Healthcare Catering Leader

Compass Group, North America; Richmond (VA); On-site; USD 90,000 - 120,000; 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

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Compass Healthcare is seeking an Executive Chef to oversee kitchen operations and ensure safe, sanitary food preparation in a high-volume healthcare setting. You will lead food production according to corporate programs and guidelines, driving quality and consistency across meals.

The ideal candidate has hands-on culinary leadership, 5+ years of kitchen management, and a strong focus on sanitation, cost controls, and presentation.

Qualifications

• Associates degree or equivalent experience preferred.
• 5+ years of progressive culinary/kitchen management in large operations.
• Experience with catering and high-volume institutional dining.

Responsibilities

• Plan regular and modified menus per guidelines.
• Follow standardized recipes, portions, and presentation standards.
• Train kitchen staff in food prep, safety, and sanitation.
• Establish cleaning and maintenance schedules for equipment and areas.
• Maintain inventory within guidelines and ensure product availability.
• Make decisions on leftover food utilization within company guidelines.
• Comply with health and sanitation regulations and audits.
• Participate in departmental meetings and staff development.

Skills

Hands-on chef

High volume operations

Culinary leadership

Food cost controls

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Compass Healthcare is seeking an Executive Chef to oversee kitchen operations and ensure safe, sanitary food preparation in a high-volume healthcare setting. You will lead food production according to corporate programs and guidelines, driving quality and consistency across meals.

The ideal candidate has hands-on culinary leadership, 5+ years of kitchen management, and a strong focus on sanitation, cost controls, and presentation.