Senior Executive Chef: Lead Culinary Innovation & 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

401K

PTO

Annual Incentive Plan

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

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 Corporate is seeking a Senior Executive Chef to lead culinary operations across multiple units. The role focuses on creating high culinary standards, menu development, inventory and staff management to deliver safe and sanitary food production.

You will drive cost controls, plan catering events, and mentor a local culinary team while upholding quality and consistency across operations.

Qualifications

• Culinary degree preferred.
• Bachelor's degree in Food Services Technology/Management or related field preferred.
• 3–5 years progressive culinary or kitchen management experience.

Responsibilities

• Develops high culinary standards for retail, board meals, dining and catering operations.
• Trains, develops and provides inspirational leadership to local culinary team.
• Leads CSR, food seasonality, health/wellness and high-quality culinary arts on campus.
• Analyzes performance and trends and leads improvements.
• Explains daily menu items accurately to customers.

Skills

Culinary leadership

Menu development

Food cost controls

Staff management

Food safety

Communication skills

Sanitation standards

ServSafe Certification

Proficient with MS Office/Email/Online

Education

Culinary degree

Bachelor's Degree in Food Services Technology/Management

Tools

Microsoft Office

Job description

Compass Corporate is seeking a Senior Executive Chef to lead culinary operations across multiple units. The role focuses on creating high culinary standards, menu development, inventory and staff management to deliver safe and sanitary food production.

You will drive cost controls, plan catering events, and mentor a local culinary team while upholding quality and consistency across operations.