Executive Chef: Lead High-Volume Corporate Kitchens

Eurest USA; Roanoke (TX); On-site; USD 95,000 - 100,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts

Paid Parental Leave

Job summary

Eurest is seeking an Executive Chef for Roanoke, TX to lead kitchen operations in a high-volume environment, ensuring safety and quality. This role directs menu planning, production, and staff development in corporate dining settings.

Qualified candidates have 3–5 years of kitchen management, hands-on cooking, catering experience, and ServSafe knowledge. Proficiency in Microsoft Office is expected; compensation is $95,000–$100,000 annually.

Qualifications

• A.S. or equivalent experience.
• 3–5 years of progressive kitchen management experience.
• Extensive catering experience.
• High-volume, complex foodservice operations experience.
• Hands-on chef experience required.
• Knowledge of food and catering trends, cost controls, and presentation.
• Proficient with Microsoft Office (Word, Excel, PowerPoint).
• ServSafe certification is highly desirable.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes and production sheets; monitors waste and quality.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Establishes cleaning and maintenance schedules for equipment and areas.
• Maintains inventory within guidelines to ensure availability.
• Manages leftovers within company guidelines.
• Complies with health, sanitation and safety regulations.
• Participates in departmental meetings and trainings.

Skills

Hands-on chef

Kitchen management

Catering experience

Food safety

Microsoft Office

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Eurest is seeking an Executive Chef for Roanoke, TX to lead kitchen operations in a high-volume environment, ensuring safety and quality. This role directs menu planning, production, and staff development in corporate dining settings.

Qualified candidates have 3–5 years of kitchen management, hands-on cooking, catering experience, and ServSafe knowledge. Proficiency in Microsoft Office is expected; compensation is $95,000–$100,000 annually.