Executive Chef: Weekday Leader in High-Volume Catering

Compass Group, North America; Wilmington (DE); On-site; USD 80,000 - 88,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Commuter Benefits

Job summary

Eurest is hiring an Executive Chef in Wilmington, DE. The role oversees kitchen operations, ensuring safety and sanitary standards while directing meal preparation per corporate guidelines.

Ideal for an energetic culinary professional with leadership experience, especially in high-volume environments. Responsibilities include menu planning, recipe standardization, staff training, inventory management, and compliance with health regulations.

Qualifications

• Three to five years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• Hands-on chef experience required.
• Knowledge of food quality, sanitation, and cost controls.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes and portioning standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Establishes cleaning and maintenance schedules for equipment and areas.
• Maintains inventory within guidelines and ensures product availability.
• Decides on utilization of leftover food within company guidelines.
• Complies with health and safety regulations and audits.
• Follows safety policies and participates in meetings and development programs.

Skills

Hands-on chef experience

Food safety knowledge

Computer skills

Education

AS or equivalent

ServSafe certified

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Eurest is hiring an Executive Chef in Wilmington, DE. The role oversees kitchen operations, ensuring safety and sanitary standards while directing meal preparation per corporate guidelines.

Ideal for an energetic culinary professional with leadership experience, especially in high-volume environments. Responsibilities include menu planning, recipe standardization, staff training, inventory management, and compliance with health regulations.