Orlando Campus Executive Chef: Lead High-Volume Dining

Compass Group USA; Orlando (FL); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Eurest, part of Compass Group USA, is seeking a Campus Executive Chef for Orlando, FL. As the leader of kitchen operations you will oversee food preparation, safety, and quality while aligning with corporate programs and guidelines.

You will design menus, train staff, manage inventory and schedules, and uphold health, sanitation, and cost controls. This hands-on culinary leadership role demands an energetic, entrepreneurial professional prepared to drive guest satisfaction and campus dining

Qualifications

• A.S. or equivalent experience in culinary/kitchen management.
• 5+ years of progressive culinary/kitchen management experience.
• Hands-on chef with knowledge of food cost controls and sanitation.
• Proficiency with Microsoft Office applications.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation, safe handling, sanitation and equipment use.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory to ensure product availability within guidelines.
• Decides on leftover utilization within company guidelines.
• Ensures compliance with health, safety and sanitation regulations.
• Participates in departmental meetings and staff development.

Skills

Hands-on chef

Kitchen management

High volume ops

Food trends knowledge

Microsoft Office

Education

A.S. or equivalent

Tools

Microsoft Office

Job description

Eurest, part of Compass Group USA, is seeking a Campus Executive Chef for Orlando, FL. As the leader of kitchen operations you will oversee food preparation, safety, and quality while aligning with corporate programs and guidelines.

You will design menus, train staff, manage inventory and schedules, and uphold health, sanitation, and cost controls. This hands-on culinary leadership role demands an energetic, entrepreneurial professional prepared to drive guest satisfaction and campus dining