Executive Chef: Lead Large-Scale Culinary Team

Compass Group USA; Kankakee (IL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Life Insurance/AD&D

Retirement Plan

Flexible Time Off

Holiday Time Off

Job summary

CCL Hospitality Group is seeking an Executive Chef to oversee kitchen operations, ensure sanitary practices, and lead culinary teams in delivering high-quality meals.

You will plan menus, train staff, and uphold food safety standards while aligning with corporate guidelines and client expectations. This role offers growth in a dynamic hospitality environment with strong emphasis on quality and cost control.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Hands-on chef experience is a must.
• Knowledge of food and catering trends, quality, production, sanitation, and cost controls.
• Proficient with computer tools, including Microsoft Office.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; maintains daily production worksheets and waste log sheets.
• Trains kitchen staff in food preparation, safe handling, sanitation, and equipment operation per standards.
• Establishes and maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory of food and non-food supplies within guidelines to ensure availability.
• Manages leftovers per company guidelines and ensures compliance with health regulations.

Skills

Menu planning

Staff training

Food safety

Culinary leadership

Computer skills

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

CCL Hospitality Group is seeking an Executive Chef to oversee kitchen operations, ensure sanitary practices, and lead culinary teams in delivering high-quality meals.

You will plan menus, train staff, and uphold food safety standards while aligning with corporate guidelines and client expectations. This role offers growth in a dynamic hospitality environment with strong emphasis on quality and cost control.