Head Chef and Culinary Lead - Corporate Dining

Compass Group USA; Spring (TX); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Job summary

Eurest in Spring, TX is seeking a Chef de Cuisine to lead culinary operations in a high-volume setting within Compass Group USA. You will oversee production, menu development, and adherence to quality and safety standards on-site.

This role requires strong culinary leadership, experience in large catering or banquet functions, and the ability to manage staff, inventory, and food cost controls while guiding a team to deliver exceptional meals.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate preferred.
• Three to five years of culinary experience preferred.
• Two to five years of culinary/kitchen management experience depending on degree or training.
• Strong admin expertise.
• Catering experience.
• Knowledge of food and catering trends with focus on quality, production, sanitation, and presentation.
• Batch cooking or high-volume cooking experience preferred.
• Experience with food production for large catering or banquet functions.

Responsibilities

• Successful culinary production operation under the direction of the Executive Chef.
• Opportunity to serve as the department head for culinary operations in the absences of Executive Chef.
• Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
• Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management including hiring, firing, coaching and developing.

Skills

Culinary leadership

Menu development

Food cost awareness

HACCP knowledge

Education

A.O.S. Degree in Culinary Arts or culinary certificate

Job description

Eurest in Spring, TX is seeking a Chef de Cuisine to lead culinary operations in a high-volume setting within Compass Group USA. You will oversee production, menu development, and adherence to quality and safety standards on-site.

This role requires strong culinary leadership, experience in large catering or banquet functions, and the ability to manage staff, inventory, and food cost controls while guiding a team to deliver exceptional meals.