Executive Chef I: Lead Culinary Excellence & Team

Compass Group USA; Saint Paul (MN); On-site; USD 90,000 - 115,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

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

Unidine is seeking an Executive Chef I in Saint Paul, MN to lead daily kitchen operations, recruit and train onsite staff, and deliver exceptional dining experiences. The role focuses on show-quality food, cost controls, and adherence to safety standards while driving client and resident satisfaction.

The ideal candidate brings 5+ years of progressive culinary leadership, strong menu development skills, and a hands-on approach to managing a high-volume operation in a hospitality setting.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experiences.
• Hands-on chefs experience required.
• ServSafe certified is highly desirable.
• Proficiency with Microsoft Office is preferred.

Responsibilities

• Lead daily culinary production with emphasis on quality, safety and presentation.
• Direct menu development using seasonal ingredients and client preferences.
• Manage staffing, scheduling, training, and performance development.
• Control food costs and labor to meet budgeted targets.
• Ensure compliance with safety, sanitation, and regulatory standards.
• Drive resident and client satisfaction through exceptional service.

Skills

Culinary leadership

Kitchen management

Food cost control

Menu development

Staff training

ServSafe certified

Education

A.S. degree or equivalent

Tools

Microsoft Office

Job description

Unidine is seeking an Executive Chef I in Saint Paul, MN to lead daily kitchen operations, recruit and train onsite staff, and deliver exceptional dining experiences. The role focuses on show-quality food, cost controls, and adherence to safety standards while driving client and resident satisfaction.

The ideal candidate brings 5+ years of progressive culinary leadership, strong menu development skills, and a hands-on approach to managing a high-volume operation in a hospitality setting.