Executive Chef: Lead High-Volume Corporate Dining

Compass Group USA; New York (NY); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Discounts

Wellness Programs

FSAs

Job summary

Eurest, part of Compass Group USA, seeks an Executive Chef to lead kitchen operations in corporate dining. You will oversee menu planning, ensure safety and sanitation, and direct culinary staff to deliver high-quality meals aligned with corporate programs.

The role requires hands‑on leadership, a proven record in high‑volume kitchens, staff training, and control of food costs, with opportunities for growth. On‑site position with competitive benefits.

Qualifications

• A.S. or equivalent experience is noted as preferred education
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience - highly desirable
• Hands-on chef experience required
• Knowledge of food trends, sanitation, food cost controls and presentation
• Computer proficiency: Word, Excel, PowerPoint, Outlook and internet

Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards; uses production worksheets and waste logs
• Trains kitchen staff in food preparation, safety and sanitation
• Establishes cleaning and maintenance schedules for equipment and areas
• Maintains inventory within guidelines and ensures product availability
• Makes decisions on leftover food utilization within company guidelines
• Complies with health and safety regulations and audits
• Attends departmental meetings and professional programs

Job description

Eurest, part of Compass Group USA, seeks an Executive Chef to lead kitchen operations in corporate dining. You will oversee menu planning, ensure safety and sanitation, and direct culinary staff to deliver high-quality meals aligned with corporate programs.

The role requires hands‑on leadership, a proven record in high‑volume kitchens, staff training, and control of food costs, with opportunities for growth. On‑site position with competitive benefits.