Senior Executive Chef: Culinary Lead & Menu Innovation

Compass Group USA; Washington (District of Columbia); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Dental

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 Washington, DC seeks a Senior Executive Chef to lead culinary operations across a unit, ensuring on-trend, safe, and high-quality food production. You will develop menus, manage inventory, purchasing, food cost controls, and staff development.

Preferred qualifications include culinary degree and 3–5 years of progressive culinary management, with strong leadership and cost-control focus.

Qualifications

• Culinary degree preferred.
• Bachelor's Degree in Food Services Technology/Management or related field preferred.
• Three to five years of progressive culinary or kitchen management experience.
• Experience planning and managing catering events from a culinary perspective.
• Strong leadership skills and desire to work with an industry leader.
• Knowledge of food/catering trends with focus on quality, production, sanitation, and cost controls.
• Proficient computer skills (Microsoft Office, Email and the Internet).

Responsibilities

• Develops high culinary standards for retail, board meals, dining and catering.
• Trains, develops and inspires local culinary team leadership.
• Leads CSR, food seasonality, health/wellness initiatives and campus catering.
• Analyzes performance trends and implements improvements.
• Explains daily menu items clearly to customers.

Skills

Leadership

Communication

Education

Culinary degree

Bachelor's in Food Services/Management

Tools

Microsoft Office

Job description

Compass Group USA in Washington, DC seeks a Senior Executive Chef to lead culinary operations across a unit, ensuring on-trend, safe, and high-quality food production. You will develop menus, manage inventory, purchasing, food cost controls, and staff development.

Preferred qualifications include culinary degree and 3–5 years of progressive culinary management, with strong leadership and cost-control focus.