Executive Chef — High-Volume Healthcare Kitchens

Compass Group, North America; Bismarck (ND); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Compass Healthcare is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment while directing meal preparation per corporate programs. This role calls for an energetic culinary professional with leadership and entrepreneurial spirit.

You will plan menus, train staff, manage inventory, ensure quality, and uphold health regulations across the operation. Strong knowledge of food cost controls and catering trends is essential for success.

Qualifications

• 5+ years of progressive culinary/kitchen management experience.
• Hands-on chef experience required.
• Extensive catering and high-volume foodservice experience.

Responsibilities

• Plans regular and modified menus per guidelines.
• Follows standardized recipes, portions, and waste logs.
• Trains kitchen staff in food prep, safety, and equipment use.
• Maintains cleaning schedules for equipment and areas.
• Manages food and non-food inventories within guidelines.
• Decides on leftovers per company policy.
• Ensures compliance with health and sanitation regs and audits.
• Follows safety policies and participates in meetings and training.

Skills

Culinary management

Kitchen operations

Menu planning

Staff training

Food safety & sanitation

Food cost controls

Quality & presentation

Client satisfaction programs

Computer skills (MS Office)

ServSafe knowledge

Education

A.S. or equivalent experience

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

Job description

Compass Healthcare is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment while directing meal preparation per corporate programs. This role calls for an energetic culinary professional with leadership and entrepreneurial spirit.

You will plan menus, train staff, manage inventory, ensure quality, and uphold health regulations across the operation. Strong knowledge of food cost controls and catering trends is essential for success.