Senior Executive Chef: Lead Culinary Innovation & Dining Ops

Compass Group USA; Washington (District of Columbia); On-site; USD 140,000 - 150,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a Senior Executive Chef to lead culinary operations across a unit, ensuring on-trend, safe and sanitary production, menu development, inventory control and staff development. You will oversee purchasing, food cost controls and ensure high culinary standards for retail, dining and catering.

The role emphasizes leadership, menu execution and the ability to explain dishes to customers while driving continuous improvement and CSR initiatives on campus.

Qualifications

• Culinary degree preferred
• Three to five years of progressive culinary or kitchen management experience
• ServSafe® Certification

Responsibilities

• Develops high culinary standards for our retail, board meals, dining and catering operations
• Trains, develops and provides inspirational leadership to local culinary team
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements
• Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately

Skills

Leadership

Menu development

Food cost controls

Communication

Education

Culinary degree preferred

Bachelor's Degree in Food Services Technology/Management

Job description

Compass Group USA is seeking a Senior Executive Chef to lead culinary operations across a unit, ensuring on-trend, safe and sanitary production, menu development, inventory control and staff development. You will oversee purchasing, food cost controls and ensure high culinary standards for retail, dining and catering.

The role emphasizes leadership, menu execution and the ability to explain dishes to customers while driving continuous improvement and CSR initiatives on campus.