Executive Chef | Lead High-Volume Scratch Kitchen

Compass Group USA; City of Troy (NY); On-site; USD 70,000 - 76,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Job summary

Unidine, a leading hospitality food service group, seeks an Executive Chef in Troy, NY to lead daily kitchen operations, recruit and train staff, and deliver show-quality food while controlling costs. The role focuses on menu development, seasonal specials, and guest satisfaction, within a safety-conscious environment.

Responsibilities include supervising cooks, managing food/labor costs, and maintaining compliance with sanitation standards, with merit-based salary increases and career growth

Qualifications

• A.S. or equivalent experience.
• Minimum 5 years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences.
• Hands-on chefs experience a must.
• ServSafe certified - highly desirable.

Responsibilities

• Lead daily culinary production, ensure food quality, safety, sanitation, and profitability.
• Provide menu direction and seasonal specials; ensure fresh ingredients.
• Monitor food costs, purchasing, and inventory; manage labor costs.
• Supervise cooks and staff; enforce safety and sanitation standards.
• Develop staff through training and performance feedback.
• Coordinate with client and residents to meet service expectations.
• Communicate safety procedures and ensure staff adherence.

Skills

Culinary leadership

High volume operations

Food safety

Cost controls

Menu development

Computers

ServSafe

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Email & Internet

Job description

Unidine, a leading hospitality food service group, seeks an Executive Chef in Troy, NY to lead daily kitchen operations, recruit and train staff, and deliver show-quality food while controlling costs. The role focuses on menu development, seasonal specials, and guest satisfaction, within a safety-conscious environment.

Responsibilities include supervising cooks, managing food/labor costs, and maintaining compliance with sanitation standards, with merit-based salary increases and career growth