Executive Chef: Lead High-Volume Kitchens

Compass Group USA; Lake Forest (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Job summary

Compass Group USA is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in accordance with corporate programs.

The role requires hands-on leadership, extensive culinary management experience, and strong knowledge of food costs, catering, and quality presentation. Candidates should be proficient with MS Office and willing to participate in client satisfaction programs.

Qualifications

• A.S. or equivalent experience required.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience preferred.
• High-volume, complex foodservice operations experience.
• Hands-on chef experience required.
• Knowledge of food costs, sanitation, trends and presentation.
• Proficiency with computers; MS Office suite.

Responsibilities

• Plan regular and modified menus according to established guidelines.
• Follow standardized recipes, portions and presentation standards; use daily production worksheets and waste logs.
• Train kitchen staff in food preparation, safety, and sanitation per company standards.
• Establish cleaning and maintenance schedules for equipment and areas.
• Maintain inventory within guidelines ensuring product availability.
• Decide on utilization of leftovers within company guidelines.
• Ensure compliance with health regulations and audits; participate in meetings and programs.

Skills

Culinary leadership

Menu planning

Food safety

Sanitation standards

Team training

Cost controls

Food cost analysis

ServSafe

Microsoft Office

Education

A.S. or equivalent experience

Tools

POS systems

Microsoft Office

Job description

Compass Group USA is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in accordance with corporate programs.

The role requires hands-on leadership, extensive culinary management experience, and strong knowledge of food costs, catering, and quality presentation. Candidates should be proficient with MS Office and willing to participate in client satisfaction programs.