Executive Chef: Lead Corporate Dining & High-Volume Kitchens

Compass Group USA; Marlborough (MA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest is seeking a hands-on Executive Chef for Marlborough, MA to oversee kitchen operations and direct meal preparation in line with corporate programs and guidelines.

The role requires leadership in menu planning, staff training, and ensuring adherence to food safety standards. This position contributes to high-volume, quality-centered foodservice within a dynamic corporate dining environment.

Qualifications

• Three to five years of progressive culinary/kitchen management experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experienced with computers; Microsoft Office (Word, Excel and Power Point), Outlook, e-mail and Internet.
• High volume, complex foodservice operations experience is highly desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies to stay within established guidelines while ensuring product availability.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Performs other duties as assigned.

Skills

Culinary/kitchen management

Foodcost controls

Food sanitation

Quality presentation

Microsoft Office

Education

AS or equivalent experience

Job description

Eurest is seeking a hands-on Executive Chef for Marlborough, MA to oversee kitchen operations and direct meal preparation in line with corporate programs and guidelines.

The role requires leadership in menu planning, staff training, and ensuring adherence to food safety standards. This position contributes to high-volume, quality-centered foodservice within a dynamic corporate dining environment.