Executive Sous Chef — High-Volume Kitchen Leadership

Compass Group, North America; Seattle (WA); On-site; USD 92,000 - 94,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

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

FSAs

Paid Parental Leave

Personal Leave

Job summary

CCL Hospitality Group is seeking an experienced Executive Chef to lead kitchen operations, ensuring safety, sanitation, and compliant meal preparation according to corporate programs. You will direct culinary staff, maintain high-quality food items, and manage cost controls.

The role requires a culinary degree (or AO.S.) and 3–5 years of relevant culinary experience, with strong interpersonal and written communication skills. This is a full-time, on-site position with comprehensive benefits.

Qualifications

• Excellent interpersonal and written communication skills.
• Proficient with Microsoft Office and general computer skills.
• 3–5 years of relevant culinary experience.

Responsibilities

• Coordinates activities of kitchen personnel preparing food.
• Ensures high quality, cost-effective food preparation and presentation.
• Assists in planning, ordering, inventory, and prep.
• Supports cost control and expenditure management.
• Rolls out new culinary programs with marketing and culinary teams.
• Supervises staff to ensure cleanliness and sanitation.
• Performs additional duties as assigned.

Skills

Communication skills

Computer literacy

Education

Culinary degree or equivalent

Tools

Microsoft Office

Job description

CCL Hospitality Group is seeking an experienced Executive Chef to lead kitchen operations, ensuring safety, sanitation, and compliant meal preparation according to corporate programs. You will direct culinary staff, maintain high-quality food items, and manage cost controls.

The role requires a culinary degree (or AO.S.) and 3–5 years of relevant culinary experience, with strong interpersonal and written communication skills. This is a full-time, on-site position with comprehensive benefits.