Executive Chef II — High-Volume Corporate Dining

Eurest USA; Greenwood Village, Northern (CO, KY); Hybrid; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest USA is looking for an Executive Chef to lead restaurant and catering kitchen operations. You will supervise staff, ensure safe handling and preparation of meals, and align with corporate programs and guidelines to deliver high-quality food in corporate cafes and executive dining rooms.

The role emphasizes hands-on culinary leadership, menu planning, inventory control, and adherence to health and sanitation regulations.

Qualifications

• A.S. or equivalent experience
• Hands-on chef experience
• Computer skills including Microsoft Office
• ServSafe certification is desirable

Responsibilities

• Oversee kitchen operations and maintain safe, sanitary environment for staff
• Prepare or direct preparation of meals in line with corporate programs and guidelines
• Plan regular and modified menus per guidelines
• Train kitchen staff in food preparation, safety, and sanitation
• Maintain cleaning and maintenance schedules for equipment and areas
• Manage inventory and ensure availability of products
• Decide on utilization of leftover food within company guidelines
• Comply with health, sanitation regulations and audits
• Participate in departmental meetings and staff development

Job description

Eurest USA is looking for an Executive Chef to lead restaurant and catering kitchen operations. You will supervise staff, ensure safe handling and preparation of meals, and align with corporate programs and guidelines to deliver high-quality food in corporate cafes and executive dining rooms.

The role emphasizes hands-on culinary leadership, menu planning, inventory control, and adherence to health and sanitation regulations.