Executive Chef

Compass Group USA Inc•Los Angeles, CA

36d•$110,000 - $120,000

About The Position

As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary The Executive Chef leads all culinary operations for a high-volume, full-service restaurant, ensuring that cuisine is executed with consistency, creativity, and technical excellence. This role requires a skilled culinary leader capable of guiding large teams, upholding elevated standards, and delivering memorable guest experiences in a fast-paced environment.

Nice To Haves

Culinary degree or equivalent professional training.
7+ years of progressive culinary leadership within high-volume, upscale or fine-dining environments.
Demonstrated ability to manage large teams and deliver consistently exceptional results during peak service.
Strong command of both modern and classical techniques, with an eye for refined plating and presentation.
Proven success managing food and labor costs.
Calm, collaborative, and effective in a fast-paced, dynamic kitchen environment.
Passion for hospitality and creating memorable, ingredient-driven dining experiences.

Responsibilities

Oversee all back-of-house operations, ensuring excellence in flavor, presentation, and execution across all services.
Execute seasonal, market-driven menus that reflect an established culinary vision and highlight high-quality ingredients.
Lead, mentor, and inspire the culinary team with a focus on craftsmanship, consistency, accountability, and professional growth.
Drive operational efficiency while maintaining exceptional guest experiences during high-volume service periods.
Manage purchasing, inventory, scheduling, and labor controls to meet financial and operational targets.
Ensure strict adherence to health, safety, and sanitation standards.
Partner with front-of-house leadership to maintain seamless communication and coordinated service between kitchen and dining room.
Support special events, menu tastings, culinary collaborations, and VIP dining experiences as needed.