EXECUTIVE CHEF I (CORPORATE DINING) - TEWKSBURY, MA

Compass Group•Tewksbury, MA

4d•$85,000 - $90,000•Onsite

About The Position

As Executive Chef, you will provide culinary leadership for a dynamic dining program, overseeing all kitchen operations while fostering a culture of food excellence, safety, and hospitality. You will be responsible for delivering innovative, high-quality culinary experiences, leading and developing kitchen teams, and ensuring consistent execution of Eurest's standards for quality, presentation, and service. In this role, you will drive culinary innovation, manage food and labor costs, maintain compliance with food safety and sanitation standards, and build strong partnerships with clients and operational leaders. The Executive Chef is a visible leader who thrives in a fast-paced environment, inspires teams to perform at their best, and continuously seeks opportunities to elevate the dining experience. This is an exciting opportunity for a passionate, entrepreneurial culinary professional who enjoys creating exceptional guest experiences, developing talent, and making a meaningful impact within a premier workplace dining environment. At Eurest, you'll have the opportunity to blend creativity, operational excellence, and hospitality while leading a team dedicated to delivering outstanding food and service every day.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate