Executive Chef - High-Volume Healthcare Dining

Compass Group USA; Chandler (AZ); In loco; USD 70.000 - 100.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Employee Assistance Program

FSAs

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Descrizione del lavoro

Compass Healthcare is seeking an Executive Chef to oversee all culinary functions for a dining account in Chandler, AZ. You will lead a team, ensure safety and sanitation, and drive culinary programs aligned with brand standards.

Responsibilities include menu planning, cost control, inventory management, and collaboration with marketing and culinary teams to roll out new programs. Ideal candidates have 3–5 years of culinary management and a passion for high-volume catering.

Competenze

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High volume production and catering experience is essential.
• Previous experience managing cost controls.
• Desire to learn and grow with a top notch foodservice company.

Mansioni

• 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.

Conoscenze

Cost controls

Menu planning

Inventory management

Culinary leadership

High-volume catering

Formazione

Culinary degree preferred

Descrizione del lavoro

Compass Healthcare is seeking an Executive Chef to oversee all culinary functions for a dining account in Chandler, AZ. You will lead a team, ensure safety and sanitation, and drive culinary programs aligned with brand standards.

Responsibilities include menu planning, cost control, inventory management, and collaboration with marketing and culinary teams to roll out new programs. Ideal candidates have 3–5 years of culinary management and a passion for high-volume catering.