Executive Chef | Lead High-Volume Kitchens

Compass Group USA; City of Troy (NY); On-site; USD 95,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine in Troy, NY is seeking an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality dining. You will drive food preparation, menu development, and ensure compliance with safety and sanitation standards.

The role requires strong leadership, budget oversight for food and labor costs, and a passion for scratch cooking and guest satisfaction across a community setting.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• High-volume, complex foodservice operations experience.
• Hands-on chef leadership and staff development.
• ServSafe certification is highly desirable.

Responsibilities

• Lead daily culinary production with a focus on quality and presentation.
• Ensure safety, sanitation, and regulatory compliance.
• Develop menus and seasonal specials with local ingredients.
• Train and supervise cooks and kitchen staff.
• Manage food and labor costs to meet budgets.
• Collaborate with clients to achieve resident and client satisfaction.

Skills

Culinary/kitchen management

High-volume operations

Staff training & development

Budgeting & cost control

ServSafe certification

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Unidine in Troy, NY is seeking an Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality dining. You will drive food preparation, menu development, and ensure compliance with safety and sanitation standards.

The role requires strong leadership, budget oversight for food and labor costs, and a passion for scratch cooking and guest satisfaction across a community setting.