Executive Chef II - Corporate Dining (Newark, DE)

Compass Group•NEWARK, DE

11d•$85,000 - $95,000•Onsite

About The Position

We are seeking an exceptional Executive Chef to lead the culinary program at JP Morgan Chase in Newark, DE. This premier corporate dining account serves a discerning executive clientele and features a full-service café, licensed Starbucks, and a robust conference center catering operation, delivering elevated hospitality and exceptional culinary experiences each day. The Executive Chef will oversee all kitchen operations, ensuring excellence in food quality, presentation, innovation, and service while maintaining the highest standards of food safety and sanitation. This role is responsible for driving an upscale culinary program that blends restaurant-quality dining with seamless, high-touch corporate hospitality. This is a Monday–Friday position with no weekend schedule, offering an outstanding opportunity to build an innovative culinary program while enjoying exceptional work-life balance in one of the industry's most prestigious corporate dining environments.

Requirements

Minimum of five years of progressive culinary/kitchen management experience required
Catering experience is required
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, including Microsoft Office (Word, Excel and PowerPoint), Outlook, email, and the Internet

Nice To Haves

The ideal candidate is a dynamic, hands-on culinary leader with experience in luxury hotels, fine dining restaurants, private clubs, or premier corporate dining environments.
Must be passionate about creating memorable guest experiences, developing high-performing teams, and delivering exceptional catering for executive meetings, conferences, and special events.
High-volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
ServSafe certified - highly desirable

Responsibilities

Leads the successful execution of numerous high-end catering events, from intimate executive meetings to large-scale corporate functions.
Plans regular and modified menus according to established guidelines.
Leads and manages a culinary team of approximately 30 culinary professionals.
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