Senior Executive Chef – Corporate Dining

Compass Group USA; Taylor (TX); On-site; USD 65,000 - 90,000; 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

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Eurest, part of Compass Group, seeks an experienced kitchen operations leader to oversee food preparation and service in corporate dining environments. You will direct meal production in line with corporate programs and ensure quality and safety standards are met.

The role emphasizes staff training, menu planning, inventory management, and adherence to health regulations, with opportunities to contribute to menu development and operational excellence.

Qualifications

• A.S. or equivalent experience required.
• Three to five years of progressive culinary/kitchen management experience.
• Knowledge of food trends, quality, sanitation, cost controls and presentation.
• Experience with Microsoft Office (Word, Excel, PowerPoint), Outlook and Internet.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling and equipment operation.
• Establishes and maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory to ensure product availability within guidelines.
• Complies with health and sanitation regulations and procedures.
• Performs other duties as assigned.

Skills

Culinary/kitchen management

Food safety

Computer literacy

Education

AS or equivalent

Tools

Microsoft Office

Job description

Eurest, part of Compass Group, seeks an experienced kitchen operations leader to oversee food preparation and service in corporate dining environments. You will direct meal production in line with corporate programs and ensure quality and safety standards are met.

The role emphasizes staff training, menu planning, inventory management, and adherence to health regulations, with opportunities to contribute to menu development and operational excellence.