Executive Chef III: Lead High-Volume Corporate Dining

Compass Group USA; Apex (NC); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest, a leader in corporate dining, is seeking an Executive Chef to lead all kitchen operations in a high-volume environment, ensuring high-quality culinary offerings aligned with company programs, client expectations, and regulatory standards.

You will develop and train culinary teams, manage food costs and standards, collaborate with senior leadership, and drive catering operations while fostering safety and teamwork across the kitchen.

Qualifications

• Associate’s degree in Culinary Arts or equivalent professional experience
• 3–5 years of progressive culinary leadership experience in a high-volume, complex foodservice environment
• Strong knowledge of current food and catering trends, with expertise in quality, production, sanitation, and cost control
• Proven leadership skills with the ability to build, develop, and motivate teams
• Excellent communication skills, with experience interacting with senior leaders and clients
• Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and general computer applications
• Experience in corporate dining (B&I accounts) is highly preferred
• Extensive catering experience is a plus
• ServSafe certification strongly preferred

Responsibilities

• Develop and execute standard and customized menus in alignment with company guidelines and client needs
• Lead, train, and mentor culinary staff on food preparation techniques, safety protocols, sanitation standards, and proper equipment usage
• Maintain strict compliance with food safety regulations, including federal, state, and local health standards
• Establish and enforce cleaning and maintenance schedules for kitchen equipment, storage areas, and workspaces
• Manage inventory levels of food and non-food supplies to ensure product availability while maintaining cost control targets
• Monitor and control food costs, waste, and labor to meet financial objectives
• Ensure high standards of food quality, presentation, and consistency across all offerings
• Collaborate with senior leadership and stakeholders to deliver exceptional dining and catering experiences
• Support and execute catering and special event operations as needed
• Foster a culture of safety, inclusion, and teamwork within the kitchen
• Perform other duties as assigned

Skills

Leadership

Communication

Foodservice knowledge

Catering knowledge

ServSafe certification

Microsoft Office

Education

Associate’s degree in Culinary Arts or equivalent professional experience

Tools

Microsoft Office

Job description

Eurest, a leader in corporate dining, is seeking an Executive Chef to lead all kitchen operations in a high-volume environment, ensuring high-quality culinary offerings aligned with company programs, client expectations, and regulatory standards.

You will develop and train culinary teams, manage food costs and standards, collaborate with senior leadership, and drive catering operations while fostering safety and teamwork across the kitchen.