CATERING EXECUTIVE CHEF - THOUSAND OAKS, CA

Compass Group•Thousand Oaks, CA

1d•$76,000 - $85,000•Onsite

About The Position

As the Catering Executive Chef for a Corporate Account, you will lead kitchen and catering operations supporting a professional business community. You will be responsible for delivering high-quality catered meals and events while maintaining consistency, food safety, and operational excellence in a structured, corporate setting that values work-life balance. This role is ideal for a hands-on culinary leader who thrives in an organized environment, enjoys client interaction, and appreciates predictable schedules with limited nights and weekends.

Requirements

Minimum of 3–5 years of progressive culinary or kitchen management experience
Hands-on chef leadership experience required
Strong knowledge of food trends, catering execution, sanitation, food cost controls, and presentation
Computer proficiency including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet applications

Nice To Haves

Associate’s Degree (A.S.) in Culinary Arts or equivalent professional experience
Corporate catering experience preferred
High-volume catering or complex foodservice operations experience
Institutional or batch cooking experience
ServSafe Certification — highly desirable

Responsibilities

Plan and execute regular and modified catering menus aligned with corporate guidelines, client expectations, and seasonal offerings
Prepare or oversee the preparation of meals following standardized recipes, portioning, and presentation standards
Complete and utilize daily production records, catering forecasts, and waste logs; ensure quality through routine tastings
Lead, train, and develop culinary staff in food preparation, safe food handling, equipment operation, food safety, and sanitation standards
Establish and enforce cleaning and preventive maintenance schedules for kitchen equipment, storage areas, and workspaces
Maintain accurate inventory levels of food and non-food supplies while adhering to budgetary guidelines
Manage proper utilization of leftover food products in compliance with Company policies
Ensure full compliance with federal, state, and local health department regulations, including successful audit outcomes
Partner with operations, catering sales, and client stakeholders to ensure seamless execution of corporate events
Follow all facility, department, and Company safety protocols, including incident reporting
Participate in client meetings, departmental meetings, culinary training, and professional development opportunities