Executive Chef - High-Volume Healthcare Dining

Compass Group, North America; San Juan (PR); 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

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

Compass Healthcare is seeking an Executive Chef to oversee all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account.

In addition, you will roll out new culinary programs in conjunction with marketing and culinary team; preferred qualifications include a culinary degree and 3–5 years of culinary management experience; high-volume production and catering experience are essential.

Qualifications

• Culinary degree preferred.
• 3–5 years of culinary management experience.
• High-volume production and catering experience required.
• Experience managing cost controls.
• Desire to learn and grow with a top notch foodservice company.

Responsibilities

• 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.

Skills

Culinary management

Cost controls

Menu planning

High-volume cooking

Leadership

Education

Culinary degree

Job description

Compass Healthcare is seeking an Executive Chef to oversee all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account.

In addition, you will roll out new culinary programs in conjunction with marketing and culinary team; preferred qualifications include a culinary degree and 3–5 years of culinary management experience; high-volume production and catering experience are essential.