Executive Chef: Lead High-Volume Kitchens

Compass Group USA; Washington (District of Columbia); On-site; USD 85,000 - 98,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Executive Chef I is responsible for overseeing kitchen operations, maintaining safety, and directing meal preparation in line with corporate programs and guidelines. This role seeks an energetic, entrepreneurial culinary professional to lead a high-performing team.

The ideal candidate has hands-on culinary leadership experience, 5+ years in kitchen management, and proficiency with MS Office to support operations and reporting.

Qualifications

• A.S. or equivalent experience is required.
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• High volume, complex foodservice operations experience is highly desirable.
• Hands‑on chef experience is a must.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Proficiency with computers, including Word, Excel, PowerPoint, Outlook, e-mail and internet.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; uses daily production worksheets and waste logs.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation per company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas; ensures schedules are followed.
• Maintains inventory of food and non-food supplies within guidelines; ensures necessary product is available.
• Decides on utilization of leftover food products within company guidelines.
• Complies with federal, state and local health and sanitation regulations and audits.
• Follows safety policies and participates in departmental meetings and staff development.

Skills

Hands-on chef

Kitchen management

Food safety

Staff training

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

Executive Chef I is responsible for overseeing kitchen operations, maintaining safety, and directing meal preparation in line with corporate programs and guidelines. This role seeks an energetic, entrepreneurial culinary professional to lead a high-performing team.

The ideal candidate has hands-on culinary leadership experience, 5+ years in kitchen management, and proficiency with MS Office to support operations and reporting.