Executive Chef - Multi-Unit Culinary Leader

Compass Group, North America; Carson City (NV); On-site; USD 125,000 - 135,000; Full time

Benefits offered by this job

Relocation assistance

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

CCL Hospitality Group seeks an inspirational Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality meals while managing budget and labor costs. The role emphasizes safety, sanitation, and guest satisfaction across community living sites.

The successful candidate will oversee menu development, food presentation, and sourcing, ensuring high standards and consistent quality in a fast-paced hospitality environment.

Qualifications

• BA in Culinary Arts preferred; 10–15 years of culinary experience considered.

Responsibilities

• Lead daily culinary production and ensure food quality, safety, and profitability.
• Provide direction on menu development and seasonal specials.
• Oversee staff performance, training, and scheduling to meet budgets.
• Monitor purchasing, receiving, and food storage standards to control costs.
• Develop strategies to improve resident and client satisfaction and service quality.

Skills

Culinary leadership

Budgeting

Team management

Food production

Education

BA in Culinary Arts

Tools

MS Office

Excel

PowerPoint

Outlook

Job description

CCL Hospitality Group seeks an inspirational Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality meals while managing budget and labor costs. The role emphasizes safety, sanitation, and guest satisfaction across community living sites.

The successful candidate will oversee menu development, food presentation, and sourcing, ensuring high standards and consistent quality in a fast-paced hospitality environment.