EXECUTIVE CHEF I - SEATTLE, WA

Compass Group•Seattle, WA

3d•$90,000 - $95,000

About The Position

Working as the Executive Chef for a corporate café, you will be responsible for overseeing all kitchen operations while maintaining a safe and sanitary work environment. You will prepare or direct the preparation of meals in accordance with corporate programs, culinary standards, and client expectations. This is an exciting opportunity for an energetic, entrepreneurial culinary professional who thrives in a fast‑paced, service‑focused corporate dining environment.

Nice To Haves

A.S. degree or equivalent culinary experience
5+ years of progressive culinary or kitchen management experience, depending on training or degree
Extensive catering experience is a plus
Experience in high‑volume, complex foodservice operations—highly desirable
Institutional and batch cooking experience
Hands‑on chef experience required
Comprehensive knowledge of food and catering trends, emphasizing quality, production, sanitation, food cost controls, and presentation
Computer proficiency, including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and the internet
Willingness to participate in client satisfaction programs/activities
ServSafe certification is highly desirable

Responsibilities

Plans regular and modified menus according to established corporate café guidelines
Follows standardized recipes, portioning, and presentation standards
Completes and utilizes daily production worksheets and waste log sheets
Tastes completed meals to ensure quality and consistency
Trains kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas; ensures kitchen staff completes assigned schedules
Maintains inventory of food and non‑food supplies to stay within established guidelines while ensuring necessary products are available
Makes decisions regarding the utilization of leftover food products in accordance with company policies
Complies with federal, state, and local health and sanitation regulations, as evidenced through health department and third‑party audits
Follows facility, department, and company safety procedures, including occurrence reporting
Participates in departmental meetings, staff development, and professional programs as appropriate