Executive Chef - High-Volume Healthcare Kitchen

Compass Group, North America; Little Rock (AR); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

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

Flexible Spending Accounts (FSAs)

Job summary

Compass Healthcare is seeking an Executive Chef to lead kitchen operations, ensure safety, and direct meal preparation under corporate programs. The role is ideal for a culinary professional with an entrepreneurial mindset and strong leadership capabilities.

The position requires hands-on oversight, menu planning, staff training, and adherence to sanitation and food-cost controls in a high-volume environment.

Qualifications

• Executive chef with strong leadership and kitchen management skills.
• Experience in high-volume, complex foodservice operations.
• Hands-on chef with focus on quality, sanitation and cost controls.

Responsibilities

• Oversee kitchen operations and ensure safety and sanitation.
• Plan and modify menus per guidelines and daily production needs.
• Train staff in food prep, safety, and equipment use.
• Maintain cleaning, maintenance schedules and inventory.
• Control leftovers and food costs within company guidelines.
• Ensure compliance with health regulations and audits.
• Participate in departmental meetings and staff development.

Skills

Kitchen management

Menu planning

Food safety

Staff training

Catering experience

Food production

Waste management

Sanitation compliance

Inventory control

Education

A.S. or equivalent experience

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Compass Healthcare is seeking an Executive Chef to lead kitchen operations, ensure safety, and direct meal preparation under corporate programs. The role is ideal for a culinary professional with an entrepreneurial mindset and strong leadership capabilities.

The position requires hands-on oversight, menu planning, staff training, and adherence to sanitation and food-cost controls in a high-volume environment.