Executive Chef: Lead High-Volume Kitchens

Compass Group USA; Springfield (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

Job summary

Compass Group USA is seeking an Executive Chef to oversee kitchen operations across high-volume, catering-focused facilities. You will ensure safety, quality, and efficient production, while aligning with corporate programs and guidelines.

The role demands hands-on leadership, menu planning, staff training, and strong food-cost controls. Experience in large-scale dining, catering, and regulatory standards is essential; ServSafe certification is highly desirable.

Qualifications

• A.S. or equivalent experience required.
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Hands-on chef experience is a must.
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, 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.
• Makes decisions regarding utilization of leftover food products within company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in departmental meetings.

Skills

Culinary management

Kitchen operations

Food safety

Client satisfaction

Education

A.S. or equivalent experience

Tools

MS Office

Job description

Compass Group USA is seeking an Executive Chef to oversee kitchen operations across high-volume, catering-focused facilities. You will ensure safety, quality, and efficient production, while aligning with corporate programs and guidelines.

The role demands hands-on leadership, menu planning, staff training, and strong food-cost controls. Experience in large-scale dining, catering, and regulatory standards is essential; ServSafe certification is highly desirable.