Executive Chef: Transitions & Openings Leader

Compass Group USA; Hartford (CT); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Flexible Time Off

Holiday Time Off

Employee Discounts

Job summary

CCL Hospitality Group seeks an organized Executive Chef to lead daily kitchen operations, train staff, and drive culinary excellence across client facilities. You will manage transitions, develop menus and ensure food safety standards while meeting budgets and timelines.

The role requires strong leadership, 5+ years in a chef management role, and a track record in high-volume dining services, with travel up to 100% and a requirement to reside within close proximity to major airports.

Qualifications

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable.
• Serve Safe, Choke Save and Allergen certification preferred.
• Experience with dining service transitions and openings preferred.
• Thrive in a fast-paced environment with growth opportunities.

Responsibilities

• Lead kitchen operations and food production across all facilities.
• Train staff and onboarding of new onsite management to uphold our culture.
• Manage transitions and openings with a regimented, process-driven approach.
• Ensure HACCP food safety standards and cost controls (food/labor).
• Develop menus, recipes, production forecasts, and on-time delivery.

Skills

leadership

culinary skills

training staff

communication

Education

Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management

Certified Dietary Management (preferred)

Job description

CCL Hospitality Group seeks an organized Executive Chef to lead daily kitchen operations, train staff, and drive culinary excellence across client facilities. You will manage transitions, develop menus and ensure food safety standards while meeting budgets and timelines.

The role requires strong leadership, 5+ years in a chef management role, and a track record in high-volume dining services, with travel up to 100% and a requirement to reside within close proximity to major airports.