Executive Chef: Lead High-Volume Culinary Team

Compass Group USA; San Diego (CA); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Eurest in San Diego, CA is seeking an Executive Chef to lead kitchen operations, ensuring safe, high-quality meals for corporate dining venues. You will oversee menu planning, production, and staff development to meet corporate standards and client expectations.

The role requires hands-on kitchen leadership, strong culinary skills, and experience with cost controls and sanitation, while coordinating with site leadership to deliver exceptional guest experiences.

Qualifications

• 5+ years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Hands-on chef experience required.
• Must be computer literate: Word, Excel, PowerPoint, Outlook.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; uses daily production worksheets and waste logs.
• Trains kitchen staff in food preparation, safe handling, equipment operation, food safety and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas.
• Maintains inventory of food and non-food supplies to stay within guidelines and ensure availability.
• Complies with health regulations and safety policies; participates in audits.

Skills

Kitchen management

Food safety

Menu planning

Cost controls

Team leadership

Education

AS or equivalent

Tools

Microsoft Office

Job description

Eurest in San Diego, CA is seeking an Executive Chef to lead kitchen operations, ensuring safe, high-quality meals for corporate dining venues. You will oversee menu planning, production, and staff development to meet corporate standards and client expectations.

The role requires hands-on kitchen leadership, strong culinary skills, and experience with cost controls and sanitation, while coordinating with site leadership to deliver exceptional guest experiences.