Traveling Executive Chef — High-Volume Culinary Leader

Compass Group USA; Boston (MA); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Compass Group USA is seeking an Executive Chef to lead kitchen operations, ensure safety and quality, and drive culinary excellence across RI, MA and NH. You will oversee menu development, training, and daily production, while maintaining rigorous cost controls and compliance in a fast-paced environment.

You will manage a team of culinary professionals, collaborate with operations, and uphold brand standards in hospitality-focused foodservice across multiple sites.

Qualifications

• Associates degree or equivalent culinary experience required.
• Minimum 3–5 years of progressive culinary/kitchen management experience.
• Experience in high-volume, complex foodservice operations preferred.
• Hands-on chef with strong leadership and training abilities.
• Knowledge of food trends, cost controls, sanitation, and presentation.
• Proficient computer skills including MS Office suite.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Trains kitchen staff in food preparation, safety and equipment operation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory within guidelines and ensures product availability.
• Ensures compliance with health regulations and safety policies.
• Participates in departmental meetings and staff development.

Skills

Hands-on chef

Microsoft Office

Food safety

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook / Email / Internet

Job description

Compass Group USA is seeking an Executive Chef to lead kitchen operations, ensure safety and quality, and drive culinary excellence across RI, MA and NH. You will oversee menu development, training, and daily production, while maintaining rigorous cost controls and compliance in a fast-paced environment.

You will manage a team of culinary professionals, collaborate with operations, and uphold brand standards in hospitality-focused foodservice across multiple sites.