EXECUTIVE CHEF II

Compass Group•SALISBURY, NC

2d•$60,000 - $65,000•Onsite

About The Position

We are seeking an innovative and service-driven Executive Chef to lead the culinary operations of a newly constructed, high-profile corporate café serving the executive headquarters of a premier client. This is an exciting opportunity for a chef who is passionate about fresh, high-quality food, operational excellence, and creating an exceptional dining experience in a corporate setting. The Executive Chef will oversee the daily culinary operations of the café while partnering with the Food & Beverage Director and Catering Director to execute high-end catering events and deliver outstanding hospitality. This role will lead a culinary team of approximately 7–10 associates and be responsible for maintaining the highest standards of food quality, safety, and presentation.

Requirements

Proven leadership experience as an Executive Chef, Executive Sous Chef, or similar culinary management role.
Strong culinary skills with a passion for fresh, contemporary cuisine and outstanding presentation.
Experience managing food costs, inventory, purchasing, and labor.
Ability to lead, motivate, and develop high-performing culinary teams.
Excellent organizational, communication, and problem-solving skills.

Nice To Haves

Experience in corporate dining, hotels, healthcare, higher education, or other high-volume foodservice environments is preferred.

Responsibilities

Lead the day-to-day culinary operations of a high-volume corporate dining café.
Supervise, coach, and develop a team of 7–10 culinary associates.
Partner with the Catering Director to execute executive-level and special event catering with exceptional quality and presentation.
Manage food ordering, inventory, receiving, and cost controls to achieve financial goals.
Develop menus, daily features, and seasonal offerings that provide variety and elevate the guest experience.
Ensure compliance with all food safety, sanitation, and quality standards.
Maintain a clean, organized, and efficient kitchen while fostering a positive, team-oriented culture.
Collaborate with the Food & Beverage Director to support operational goals, client expectations, and continuous improvement initiatives.