Executive Chef II: Lead High-Volume Kitchen & Menus

Compass Group USA; Avon (IN); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA in Avon, Indiana, is seeking an Executive Chef to oversee kitchen operations, ensuring safe, sanitary conditions and adherence to corporate programs.

You will plan menus, train staff, manage inventory, and maintain quality and cost controls while complying with health regulations and company policies. This role requires hands-on leadership in a high-volume foodservice environment.

Qualifications

• Three to five years of progressive culinary/kitchen management experience.
• High-volume, complex foodservice operations experience.
• Hands-on chef experience required.
• Comprehensive knowledge of food trends, production, sanitation, and food cost controls.
• Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook and Internet.

Responsibilities

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

Skills

Hands-on chef

Kitchen management

High volume operations

Food safety knowledge

Education

AS or equivalent

Tools

Microsoft Office

Job description

Compass Group USA in Avon, Indiana, is seeking an Executive Chef to oversee kitchen operations, ensuring safe, sanitary conditions and adherence to corporate programs.

You will plan menus, train staff, manage inventory, and maintain quality and cost controls while complying with health regulations and company policies. This role requires hands-on leadership in a high-volume foodservice environment.