Executive Chef - Orlando, FL

Compass Group•Orlando, FL

2d•$80,000 - $87,500•Onsite

About The Position

The Executive Chef leads all culinary operations, including café service, catering production, menu planning, food quality, and kitchen leadership that supports a large worship facility serving thousands each week. From daily hospitality to conferences, celebrations, and ministry events, food service plays a key role in creating meaningful experiences for this congregation and community. This position requires strong organizational skills, a calm presence under pressure, and the ability to execute high-quality service for events ranging from 200 to 1,000+ guests.

Requirements

5+ years of culinary, food service, catering, or restaurant experience.
3+ years of leadership experience managing kitchen teams.
Experience supporting high-volume food production and large-scale catering events.
Strong knowledge of menu planning, inventory management, food costs, and kitchen operations.
Excellent leadership, communication, and organizational skills.
Ability to manage multiple priorities in a fast-paced environment.
Ability to work flexible schedules, including evenings, weekends, and special events.
Ability to stand for extended periods and lift to 50 pounds.

Nice To Haves

Associate’s degree in culinary arts, Hospitality, Food Service Management, or related field preferred.
Proficiency with Microsoft Office Suite and food service systems preferred.
ServSafe Manager Certification or equivalent preferred.

Responsibilities

Lead daily kitchen operations for the café and catering department.
Maintain high standards of food quality, presentation, sanitation, and customer service.
Plan and execute catering events, conferences, meetings, and special celebrations.
Develop menus and oversee food preparation, production, and service.
Partner with ministry leaders and event coordinators to ensure successful event execution.
Recruit, train, coach, and schedule kitchen staff and volunteers.
Foster a culture of hospitality, teamwork, accountability, and excellence.
Manage inventory, purchasing, vendor relationships, and cost controls.
Monitor food and labor costs to support budget goals.
Ensure compliance with food safety regulations, sanitation standards, and organizational policies.
Maintain a safe, clean, and organized kitchen environment.