Executive Chef

Compass Group•South Milwaukee, WI

2d•$90,000 - $110,000

About The Position

The Executive Chef leads the culinary vision and operations across multiple dining units, creating exceptional food experiences while building an inclusive, high-performing team. The role oversees full-scratch kitchen operations and is responsible for consistent food quality, strong guest experiences, and financial performance. Relocation to South Milwaukee, Wisconsin is required. The Executive Chef collaborates with operations leaders and clients, develops culinary talent, and supports menu innovation and operational excellence in a fast-paced, dynamic multi-unit environment. The position also supports special events, catering programs, and operational needs during evenings, weekends, and peak business periods.

Requirements

Experience leading culinary operations in a high-volume, multi-unit foodservice or higher education environment.
Strong knowledge of full-scratch cooking, menu development, and culinary trends.
Demonstrated success managing food, labor, and operating costs while maintaining quality standards.
Ability to inspire, develop, and retain diverse culinary teams.
Strong organizational, communication, and problem-solving skills.
Knowledge of food safety regulations, sanitation practices, and HACCP principles.
Flexibility to support operational needs, including evenings, weekends, and holidays as required.
Passion for delivering exceptional guest experiences through food and hospitality.

Nice To Haves

Culinary degree, apprenticeship, or equivalent combination of education and professional culinary experience preferred.

Responsibilities

Lead culinary operations across multiple units, ensuring excellence in food quality, presentation, and consistency.
Develop and execute seasonal menus, daily features, and special event offerings using fresh, high-quality ingredients.
Champion full-scratch cooking techniques and culinary innovation while maintaining operational efficiency.
Recruit, coach, mentor, and develop culinary team members to support engagement, retention, and professional growth.
Maintain food safety, sanitation, and HACCP standards.
Manage food and labor costs through forecasting, purchasing, inventory management, and scheduling.
Partner with operations leaders and clients to deliver exceptional guest experiences and achieve business objectives.
Oversee production planning, recipe standardization, and quality assurance initiatives.
Support special events, catering programs, and operational needs during evenings, weekends, and peak business periods.
Foster a workplace culture centered on teamwork, respect, accountability, and continuous improvement.