Executive Chef: Lead High-Volume Culinary Teams

Compass Group USA; East Moline (IL); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical insurance

Vision benefits

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Employee Assistance Program

Flexible Spending Accounts

Job summary

Compass Group USA is seeking an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate guidelines. This role suits an energetic culinary professional with entrepreneurial spirit.

Ideal candidates have 5+ years in culinary/kitchen management, with hands-on leadership in high-volume environments and strong knowledge of food cost controls and presentation. Excellent computer skills and client-satisfaction focus are required.

Qualifications

• 5+ years of progressive culinary/kitchen management experience, depending on formal degree or training.
• High-volume, complex foodservice operations experience is highly desirable.
• Hands-on chef experience is required.

Responsibilities

• Plan regular and modified menus according to established guidelines.
• Follow standardized recipes, portioning and presentation standards with daily production worksheets.
• Train kitchen staff in food preparation, safety and sanitation per standards.
• Maintain cleaning and maintenance schedules for equipment and work areas.
• Manage inventory to ensure product availability within guidelines.
• Ensure compliance with health and sanitation regulations through audits.
• Participate in departmental meetings and staff development.

Skills

Culinary management

High-volume kitchens

Hands-on chef

Food safety knowledge

Computer skills (MS Office)

Client satisfaction programs

Education

Associate degree in culinary arts or related field

Tools

Microsoft Office

Job description

Compass Group USA is seeking an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate guidelines. This role suits an energetic culinary professional with entrepreneurial spirit.

Ideal candidates have 5+ years in culinary/kitchen management, with hands-on leadership in high-volume environments and strong knowledge of food cost controls and presentation. Excellent computer skills and client-satisfaction focus are required.