Executive Chef: Lead Culinary Team & Food Innovation

Compass Group, North America; Oakland (CA); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Flexible Time Off

Paid Parental Leave

Job summary

CCL Hospitality Group seeks an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality food. You will drive customer satisfaction, control labor and food costs, and uphold safety protocols.

You will shape menus, develop staff, and empower onsite teams to achieve budget targets. You will oversee high-volume, complex operations, ensure compliance with health and sanitation standards, and foster a culture of hospitality that supports client objectives and

Qualifications

• A.S. or equivalent experience is required.
• Minimum 5 years of progressive culinary/kitchen management experience.
• ServSafe certification desirable.
• Experience in high-volume, complex foodservice operations is highly desirable.

Responsibilities

• Lead daily culinary production and ensure food quality and presentation.
• Monitor safety, sanitation, and regulatory compliance.
• Develop menus with seasonal ingredients and specials.
• Manage budgets, labor, and food costs to meet targets.
• Guide and coach staff, set performance standards, and monitor results.
• Ensure exceptional resident and client satisfaction through service excellence.

Skills

Leadership

Budgeting

Food safety

Menu development

Culinary expertise

Staff coaching

Cost controls

Quality standards

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

CCL Hospitality Group seeks an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality food. You will drive customer satisfaction, control labor and food costs, and uphold safety protocols.

You will shape menus, develop staff, and empower onsite teams to achieve budget targets. You will oversee high-volume, complex operations, ensure compliance with health and sanitation standards, and foster a culture of hospitality that supports client objectives and