Executive Chef - Lead Culinary Innovation & High-Volume Ops

Compass Group USA; Tulsa (OK); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Instapay

Associate Shopping

Health & Wellness

Discount Marketplace

Employee Assistance Program

Job summary

Executive Chef at Tulsa Zoo under Compass Group USA leads culinary operations, setting menus, training staff, and ensuring safety and quality in all food service activities. The role drives hospitality, creativity, and operational performance across the kitchen.

The ideal candidate brings strong leadership, hands-on cooking expertise, and a focus on cost control, sanitation, and guest experience in a high-volume environment.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience.
• Hands-on chef experience required.
• Strong knowledge of food trends, quality, cost controls and presentation.
• Computers proficiency including Word, Excel, PowerPoint, Outlook.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation, safety and sanitation.
• Maintains cleaning schedules and equipment upkeep.
• Manages inventory to meet production needs and cost controls.
• Ensures compliance with health and sanitation regulations.
• Participates in meetings and staff development; embodies Levy values.

Skills

Leadership

Team management

Menu planning

Food safety

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Executive Chef at Tulsa Zoo under Compass Group USA leads culinary operations, setting menus, training staff, and ensuring safety and quality in all food service activities. The role drives hospitality, creativity, and operational performance across the kitchen.

The ideal candidate brings strong leadership, hands-on cooking expertise, and a focus on cost control, sanitation, and guest experience in a high-volume environment.