Regional Executive Chef – Lead Menu Innovation & Ops

Compass Group USA; Massachusetts; Hybrid; USD 90,000 - 150,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Compass Group USA in Massachusetts seeks a Regional Chef to lead culinary program development, oversee multiple accounts, and drive innovation while upholding culinary standards. You will work with leadership to research and test new dishes, train chefs, implement cost-reduction measures, and ensure regulatory compliance across the territory.

The role requires a Culinary Arts Degree (CIA or equivalent), 5+ years in progressive food service production management, multi-unit experience, Serv-Safe,

Qualifications

• Culinary Arts Degree from a recognized school or equivalent experience.
• Minimum of five years of progressive food service production management.
• Preferred multi-unit experience in leadership roles.
• Serv-Safe Certification is required.
• Must be computer literate and proficient with Microsoft Office and Webtrition software.

Responsibilities

• Orientates new Chefs to Core Culinary Standards and established programs.
• Maintain Culinary Programs and Standards at multiple accounts.
• Support new account openings and renovations within the territory.
• Provide Culinary Leadership to Chefs in the Territory.
• Coach and develop Culinary personnel and complete required reports.

Skills

Leadership

Communication

Team Training

Education

Culinary Arts Degree (CIA/Johnson & Wales or equivalent)

Serv-Safe Certification

Tools

Microsoft Office Suite

Webtrition Software

Job description

Compass Group USA in Massachusetts seeks a Regional Chef to lead culinary program development, oversee multiple accounts, and drive innovation while upholding culinary standards. You will work with leadership to research and test new dishes, train chefs, implement cost-reduction measures, and ensure regulatory compliance across the territory.

The role requires a Culinary Arts Degree (CIA or equivalent), 5+ years in progressive food service production management, multi-unit experience, Serv-Safe,