EXECUTIVE CHEF I

Compass Group•Ladue, MO

3d•$70,000 - $80,000

About The Position

The Executive Chef oversees kitchen operations and maintains a safe, sanitary work environment for staff. The role prepares or directs the preparation of meals in accordance with corporate programs and guidelines. It is an opportunity for an energetic, entrepreneurial culinary professional. The position plans regular and modified menus, follows standardized recipes and presentation standards, and uses production and waste logs to monitor operations and meal quality. It trains kitchen staff in food preparation, safe food handling, equipment operation, food safety, and sanitation. The chef also maintains cleaning and equipment schedules, oversees inventory and leftover food utilization, and ensures compliance with health, sanitation, and safety requirements. The role includes participation in departmental meetings, staff development, and professional programs as appropriate.

Requirements

At least 5 years of progressive culinary or kitchen management experience, depending on formal degree or training.
Hands-on chef experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer experience, including Microsoft Word, Excel, and PowerPoint, Outlook, email, and the Internet.
Willingness to participate in client satisfaction programs and activities.

Nice To Haves

Associate of Science degree or equivalent experience.
Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
ServSafe certification.

Responsibilities

Plan regular and modified menus according to established guidelines.
Follow standardized recipes, portioning, and presentation standards; complete and use daily production worksheets and waste logs; taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation according to company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff completes assigned schedules.
Maintain food and non-food supply inventory within established guidelines while ensuring needed products are available.
Make decisions about using leftover food products in accordance with company guidelines.
Comply with federal, state, and local health and sanitation regulations and department procedures, as assessed through health department and third-party audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate in and attend departmental meetings, staff development, and professional programs as appropriate.