Executive Chef & Kitchen Operations Leader

Compass Group USA; Pittsburgh (Allegheny County); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

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 Pittsburgh seeks an experienced kitchen manager to oversee kitchen operations, direct meal preparation in line with corporate programs and guidelines, and lead a culinary team.

Responsibilities include menu planning, staff training in food prep and safety, maintaining equipment and inventory, and ensuring compliance with health and sanitation regulations. An AS degree or equivalent experience is preferred, with 3–5 years in a high-volume kitchen.

Qualifications

• AS degree or equivalent experience.
• Three to five years of progressive culinary/kitchen management experience.
• Knowledge of food trends, quality, sanitation, and presentation.
• Experience with computers including MS Office.

Responsibilities

• Oversee kitchen operations and direct meal preparation according to corporate programs and guidelines.
• Plan regular and modified menus.
• Train kitchen staff in food preparation, safety, and equipment operation.
• Establish and maintain cleaning/maintenance schedules for equipment and work areas.
• Maintain inventory within guidelines and ensure necessary products are available.
• Comply with health and sanitation regulations.

Skills

Culinary/kitchen management

Food safety & sanitation

Menu planning

Computers (MS Office)

High-volume operations

Education

AS or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook & Email

Internet

Job description

Compass Group USA in Pittsburgh seeks an experienced kitchen manager to oversee kitchen operations, direct meal preparation in line with corporate programs and guidelines, and lead a culinary team.

Responsibilities include menu planning, staff training in food prep and safety, maintaining equipment and inventory, and ensuring compliance with health and sanitation regulations. An AS degree or equivalent experience is preferred, with 3–5 years in a high-volume kitchen.