Hands-on Lead Chef, Corporate Dining - Second Shift

Compass Group USA; Harbeson (DE); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts

Personal Leave

Job summary

Canteen within Compass Group USA is seeking a hands-on Chef to lead second-shift culinary operations in a corporate dining account. You will supervise kitchen staff, ensure food quality and safety, and deliver an exceptional guest experience in a fast-paced environment with a stable schedule.

Responsibilities include menu planning, catering execution, and collaboration with cross-functional teams. A degree in culinary arts and hands-on leadership in high-volume settings are preferred.

Qualifications

• Hands-on culinary leadership in a high-volume setting.
• Experience supervising kitchen staff and managing shifts.
• Knowledge of food safety, quality, and cost controls.

Responsibilities

• Provide frontline culinary leadership and direction to kitchen staff.
• Oversee menu planning, purchasing, and food cost control while ensuring quality.
• Develop and execute seasonal and daily menus.
• Plan, produce and execute catering events as needed.
• Collaborate with marketing and culinary teams on new programs.
• Help manage food and labor costs to meet budget targets.
• Ensure compliance with food safety and sanitation standards.
• Perform other duties as assigned.

Skills

Leadership experience

Team management

Food service operations knowledge

Menu planning

Education

Associate’s degree in culinary arts

Tools

Microsoft Excel

Job description

Canteen within Compass Group USA is seeking a hands-on Chef to lead second-shift culinary operations in a corporate dining account. You will supervise kitchen staff, ensure food quality and safety, and deliver an exceptional guest experience in a fast-paced environment with a stable schedule.

Responsibilities include menu planning, catering execution, and collaboration with cross-functional teams. A degree in culinary arts and hands-on leadership in high-volume settings are preferred.