Executive Chef — High-Volume Venue Leader

Compass Group USA; Columbus (GA); On-site; USD 94,500 - 115,500; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Compass Group USA's Levy division seeks an Executive Chef for the Columbus Georgia Convention and Trade Center. You will oversee kitchen operations, ensure safety and sanitation, and direct meal preparation per corporate programs.

This energetic culinary leader will drive quality and consistency in a high-volume venue. You'll plan menus, train staff, manage inventories, and uphold food cost controls while complying with health regulations.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Hands-on chef experience.
• Knowledge of food trends, sanitation, and cost controls.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portioning and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory and ensures product availability.
• Manages leftovers within company guidelines.
• Ensures compliance with health/safety regulations and audits.
• Participates in departmental meetings and staff development.

Skills

Culinary/kitchen management

High volume operations

Hands-on chef

Food cost controls

Computer skills (MS Office)

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Compass Group USA's Levy division seeks an Executive Chef for the Columbus Georgia Convention and Trade Center. You will oversee kitchen operations, ensure safety and sanitation, and direct meal preparation per corporate programs.

This energetic culinary leader will drive quality and consistency in a high-volume venue. You'll plan menus, train staff, manage inventories, and uphold food cost controls while complying with health regulations.