CAMPUS EXECUTIVE CHEF

Compass Group•LIBERTY, NC

1d•$90,000 - $95,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Eurest is looking for a dynamic, high-energy District Chef to lead culinary operations across a busy, multi-unit corporate dining campus in Liberty, NC. This is a role for a culinary leader who thrives in fast-paced, high-volume environments and wants to shape the standard of excellence across an entire district — not just one kitchen. Operating within a 24-hour environment, you'll bring vision, mentorship, and hands-on leadership to every unit you touch, ensuring exceptional food, flawless execution, and a culture of continuous improvement. Occasional travel (5%) to our MO facility is part of the territory.

Requirements

Minimum 5 years of culinary management experience
At least 2 years of multi-site culinary management experience
Strong background in high-volume production and catering
Proven experience managing cost controls
A self-motivated, diligent leader who's ready to grow with a top-tier foodservice company

Nice To Haves

Culinary degree preferred

Responsibilities

Lead and support culinary operations across multiple sites within a corporate campus
Teach, train, and mentor chefs, elevating culinary skill and confidence across the region
Drive innovation across all accounts — new dishes, new concepts, new standards
Guide chefs on cost controls, purchasing, and inventory management to keep operations efficient and profitable
Coach chefs on menu planning and development that balances creativity with operational reality
Roll out new culinary programs alongside Company marketing and culinary teams
Develop and communicate strategies that elevate the customer dining experience
Deliver training programs that ensure consistent, high-quality food across every location
Partner with operations and leadership to drive performance, consistency, and results districtwide