EXECUTIVE CHEF

Compass Group•Midland, TX

11d•$85,000 - $95,000

About The Position

CCL Hospitality Group is hiring an Executive Chef for a position in Midland, Texas, with a relocation package available. The Executive Chef oversees kitchen operations and maintains a safe, sanitary work environment. The role prepares or directs preparation of meals according to corporate programs and guidelines, balancing elevated presentation and quality with a home-cooked feel and consistent daily dining. The chef also engages with residents and treats the dining room as their home. The position calls for an energetic, entrepreneurial culinary professional who can deliver signature events as well as regular dining service. Responsibilities include menu planning, staff training, food and supply inventory, kitchen maintenance, safety and sanitation compliance, and understanding and explaining P&L variances. The role participates in departmental meetings, staff development, and professional programs as appropriate.

Requirements

At least 3 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 daily production worksheets and waste logs; and taste meals to ensure quality.
Engage with residents and treat the dining room as their home.
Train kitchen staff in food preparation, safe food handling, equipment operation, food safety, and sanitation according to company and regulatory standards.
Run upscale signature events, including chef’s tables, wine dinners, marketing and sales events, and holiday celebrations, while maintaining a consistent daily dining program.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff completes assigned schedules.
Maintain inventory of food and non-food supplies within established guidelines while ensuring products are available when needed.
Make decisions about the utilization of leftover food products in accordance with company guidelines.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through health department and third-party audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Understand P&L and explain variances.
Participate in and attend departmental meetings, staff development, and professional programs as appropriate.