Executive Chef: Lead High-Volume Culinary Team & Menus

Compass Group USA; Philadelphia (Philadelphia County); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

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

Compass Group USA’s Flik Hospitality is seeking an Executive Chef to oversee all culinary functions for a dining account. You will lead a team, ensure safety and sanitation, and contribute to program development across the account.

Responsibilities include menu planning, cost control, purchasing, and inventory management, plus launching new culinary programs with the marketing and culinary teams. Strong leadership and high-volume catering experience are essential.

Qualifications

• Costs controls and expenditures management for the account.
• Plans and creates all menus.
• Purchases and manages inventory.
• Rolls out new culinary programs with marketing and culinary team.
• Three to five years of culinary management experience; high volume production and catering experience is essential.

Responsibilities

• Manages cost controls and controls expenditures for the account
• Plans and creates all menus
• Purchases and manages inventory
• Rolls out new culinary programs in conjunction with marketing and culinary team

Skills

Cost control

Menu planning

Purchasing

Inventory management

Leadership

Education

Culinary degree (preferred)

Job description

Compass Group USA’s Flik Hospitality is seeking an Executive Chef to oversee all culinary functions for a dining account. You will lead a team, ensure safety and sanitation, and contribute to program development across the account.

Responsibilities include menu planning, cost control, purchasing, and inventory management, plus launching new culinary programs with the marketing and culinary teams. Strong leadership and high-volume catering experience are essential.