Executive Chef: Lead Culinary Innovation & High-Volume

Compass Group, North America; Nashville (TN); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Parental Leave

Holiday Time Off

Personal Leave

Employee Assistance Program

Job summary

Compass Group USA is seeking an Executive Chef to oversee culinary operations across dining accounts, providing leadership to a team while ensuring food quality, safety, and sanitation. You will drive menu innovation and financial performance, with the role floating to different accounts as needed.

This position requires strong leadership, a track record in high-volume catering, and a Culinary Arts degree, with a focus on delivering outstanding culinary experiences across diverse settings.

Qualifications

• 3 to 5 years of progressive culinary management experience.
• High-volume food production and catering experience required.
• Proven success managing food, labor, and inventory costs.
• Strong leadership, coaching, and team development skills.
• Passion for delivering outstanding culinary experiences.
• Eagerness to learn, grow, and build a long-term career with a premier foodservice organization.

Responsibilities

• Lead and develop the culinary team to deliver exceptional food and service.
• Manage food, labor, and operating costs while maintaining budget goals.
• Plan, create, and execute seasonal and customized menus.
• Oversee purchasing, inventory management, and vendor relationships.
• Ensure compliance with all food safety, sanitation, and regulatory standards.
• Implement and support new culinary initiatives in partnership with marketing and culinary leadership.
• Drive a culture of quality, innovation, and continuous improvement.

Skills

Culinary leadership

Inventory management

Cost control

Team development

Food safety

Menu development

Education

Culinary arts degree

Job description

Compass Group USA is seeking an Executive Chef to oversee culinary operations across dining accounts, providing leadership to a team while ensuring food quality, safety, and sanitation. You will drive menu innovation and financial performance, with the role floating to different accounts as needed.

This position requires strong leadership, a track record in high-volume catering, and a Culinary Arts degree, with a focus on delivering outstanding culinary experiences across diverse settings.