Executive Chef: Lead Culinary Innovation & Guest Experience

Compass Group USA; Naples (FL); Sur place; USD 90 000 - 130 000; Plein temps

Avantages offerts par ce poste

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible 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)

Résumé du poste

Unidine in Naples, FL is seeking an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality food through hands-on leadership. You will develop menus with local ingredients, supervise cooks, and ensure adherence to safety and sanitation protocols while maintaining strong guest and client satisfaction.

The role requires high-volume culinary experience, budget oversight, and a passion for culinary excellence.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Hands-on chef experience a must.
• ServSafe certification - highly desirable.
• Proficient with computers; MS Office (Word, Excel, PowerPoint).
• Strong knowledge of food cost controls and sanitation.

Responsabilités

• Lead daily culinary production with focus on quality, safety, and presentation.
• Recruit, train, and develop onsite kitchen staff.
• Manage department budget with food and labor cost control to meet targets.
• Develop menus using local ingredients and seasonal specials.
• Ensure resident, employee and client satisfaction through service excellence.
• Oversee inventory, purchasing, and vendor relationships.
• Demonstrate new cooking techniques and mentor staff.

Connaissances

Leadership

Budgeting

Staff supervision

Food safety

Formation

A.S. or equivalent experience

Outils

Microsoft Office

Description du poste

Unidine in Naples, FL is seeking an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality food through hands-on leadership. You will develop menus with local ingredients, supervise cooks, and ensure adherence to safety and sanitation protocols while maintaining strong guest and client satisfaction.

The role requires high-volume culinary experience, budget oversight, and a passion for culinary excellence.