Executive Chef, Traveling Support

Compass Group•Bloomington, MN

2d•$90,000 - $100,000•Hybrid

About The Position

The Traveling Support Executive Chef is a hands-on culinary leader who provides executive chef-level support across a portfolio of accounts. Reporting to the Regional Vice President, this role is deployed to locations experiencing leadership transitions, new openings, operational challenges, business growth, or other situations requiring experienced culinary leadership. Success in this role comes from the ability to quickly assess operations, build trust with teams, strengthen culinary execution, and create stability in diverse environments. The Traveling Support Executive Chef partners closely with culinary and operations teams to elevate food quality, support team development, reinforce operational standards, and deliver exceptional guest experiences. This position is ideal for a chef who enjoys variety, thrives in dynamic environments, and is energized by helping teams achieve their full potential.

Requirements

Experience leading culinary operations in high-volume foodservice, hospitality, restaurant, catering, or contract dining environments.
Demonstrated success as an Executive Chef or comparable culinary leader.
Strong knowledge of food safety, sanitation, HACCP principles, and kitchen operations management.
Experience supporting operational improvement initiatives, leadership transitions, or multi-unit foodservice environments.
Ability to quickly assess challenges, prioritize effectively, and implement solutions in fast-paced environments.
Strong communication, relationship-building, and coaching skills.
Financial acumen with experience managing food cost, purchasing, inventory, and labor considerations.
Ability to travel extensively, approximately 85% of the time.
Residence within reasonable commuting distance of a major airport.
Experience supporting new account openings, renovations, or culinary program launches.
Background in corporate dining, hospitality, higher education, restaurant, or contract foodservice environments.
Experience working across multiple culinary concepts and service models.
ServSafe Manager Certification, Certified Executive Chef (CEC), or similar professional credential.
Experience developing culinary standards, training programs, recipes, or operational tools.

Responsibilities

Provide executive chef leadership and operational support across multiple accounts during leadership transitions, staffing gaps, new openings, and other business-critical needs.
Assess kitchen operations and implement practical solutions that improve food quality, consistency, efficiency, and guest satisfaction.
Champion culinary excellence by maintaining high standards for food quality, presentation, recipe execution, and dining experiences.
Ensure compliance with food safety, sanitation, HACCP, allergen management, and regulatory requirements while promoting a culture of accountability and safety.
Support new account openings, including kitchen readiness, menu implementation, team training, operational setup, and launch execution.
Partner with culinary and operations leaders to identify opportunities for continuous improvement and operational excellence.
Support food cost management, inventory controls, purchasing practices, and waste reduction initiatives that contribute to financial performance.
Mentor and develop chefs, managers, and culinary team members through coaching, training, and hands-on leadership.
Contribute to culinary innovation, recipe development, standard operating procedures, and training resources that support consistency across the portfolio.
Build strong relationships with clients, operational leaders, and culinary teams while fostering a collaborative and inclusive culture.
Travel extensively to support locations across the region and portfolio as business needs require.