EXECUTIVE CHEF I - CORPORATE CAFE - REDMOND, WA

Compass Group•Redmond, WA

14d•$90,000 - $96,000•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. Job Summary We are hiring an Executive Chef to lead culinary operations in a high-volume corporate café. This role is responsible for delivering high-quality food, managing kitchen operations, and leading a team while ensuring compliance with safety, sanitation, and company standards.

Requirements

5+ years of progressive culinary/kitchen management experience
ServSafe certified - highly desirable
Microsoft Office (Word, Excel, PowerPoint), Outlook, Email
Strong leadership and team development skills
Hands-on culinary expertise
Knowledge of food trends, sanitation, and cost control
Experience with labor scheduling and purchasing compliance
Proficiency in Webtrition for menu planning and costing

Nice To Haves

Bachelor’s degree preferred
Culinary degree strongly encouraged
High-volume or corporate dining experience
Institutional or batch cooking background

Responsibilities

Oversee daily kitchen operations, ensuring efficiency, cleanliness, and food quality
Lead, coach, and develop chefs, cooks, and kitchen staff
Plan menus, manage food production, and maintain presentation standards
Control food costs through portioning, inventory, and purchasing strategies
Ensure compliance with food safety, sanitation, and ServSafe guidelines
Support hiring, onboarding, training, and performance management of team members
Develop and implement new recipes and menu offerings
Manage kitchen supplies, requisitions, and cleaning schedules
Maintain adherence to company culinary programs and standards