Complex Executive Chef

Compass Group•Charlotte, NC

20d•$110,000 - $120,000

About The Position

The Complex Executive Chef leads culinary functions across a multifaceted foodservice operation that includes cafés, catering, events, retail dining, and evening or weekend service. The role focuses on culinary excellence, innovation, and guest experience, while helping shape the future of the operation through new concepts, improved service offerings, and development of a high-performing culinary team. The position oversees culinary operations, creates seasonal and guest-focused menus, manages food and labor costs, and ensures food quality, consistency, safety, and service standards. It collaborates with operations, marketing, culinary teams, clients, vendors, and other stakeholders to support programs, promotions, special events, and business growth. Flexibility to support occasional evenings, weekends, and special events is important.

Requirements

Culinary degree or equivalent combination of culinary training and professional experience.
Experience leading culinary teams in multi-outlet, café, catering, corporate dining, hospitality, healthcare, higher education, or similar foodservice environments.
Strong background in high-volume food production and catering operations.
Demonstrated experience managing food costs, labor budgets, purchasing, and inventory controls.
Knowledge of food safety, sanitation, and regulatory compliance standards.
Ability to balance operational excellence with creativity and innovation.
Strong communication and relationship-building skills with diverse teams and clients.
Passion for mentoring others and creating a positive, inclusive workplace culture.
Adaptability and enthusiasm for supporting a growing operation with evolving business needs.
Desire to build a long-term career with an industry-leading foodservice organization.

Responsibilities

Provide leadership and oversight for culinary operations across cafés, catering, events, and retail dining outlets.
Create innovative, seasonal, and guest-focused menus aligned with client expectations and operational goals.
Partner with operations, marketing, and culinary teams to launch programs, promotions, and dining experiences.
Manage food and labor costs through forecasting, budgeting, purchasing, and inventory practices.
Lead, coach, and develop culinary team members, fostering learning, collaboration, and continuous improvement.
Ensure compliance with food safety, sanitation, and workplace safety standards.
Oversee catering and special event execution, ensuring quality and service.
Maintain product quality and consistency and identify opportunities to improve efficiency and guest satisfaction.
Build relationships with clients, guests, vendors, and internal stakeholders.
Support business growth initiatives and contribute to strategic development of expanding dining programs and outlets.