Executive Chef — NYC Corporate Dining Leader

Compass Group USA; New York (NY); On-site; USD 100,000 - 115,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

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

Restaurant Associates in NYC seeks an Executive Chef to lead all culinary operations for a premier corporate dining program, delivering exceptional food quality, presentation, and hospitality standards. The role requires hands-on leadership, 5+ years of high-volume culinary leadership, strong menu development and food-cost management, and the ability to mentor a team in a fast-paced environment.

The position offers a salary range of $100,000-$115,000 per year and comprehensive benefits as part

Qualifications

• 5+ years of progressive culinary leadership experience in high-volume dining or catering.
• Strong knowledge of menu development, food-cost management, and labor planning.
• Proven ability to lead and develop a culinary team in a fast-paced environment.
• Knowledge of food safety, sanitation, and allergen protocols.

Responsibilities

• Lead and oversee all daily culinary operations across services and events.
• Maintain standards for food quality, flavor, presentation, and portioning.
• Develop creative menus aligned with corporate programs and guidelines.
• Manage food cost, purchasing, inventory, production, portion control, and waste.
• Lead, train, and mentor the culinary team; balance hands-on leadership with strategic planning.

Skills

Culinary leadership

Menu development

Food cost management

Team development

Food safety

Job description

Restaurant Associates in NYC seeks an Executive Chef to lead all culinary operations for a premier corporate dining program, delivering exceptional food quality, presentation, and hospitality standards. The role requires hands-on leadership, 5+ years of high-volume culinary leadership, strong menu development and food-cost management, and the ability to mentor a team in a fast-paced environment.

The position offers a salary range of $100,000-$115,000 per year and comprehensive benefits as part