Executive Chef - Otis College of Art & Design

Compass Group•Los Angeles, CA

2d•Onsite

About The Position

Otis College of Art and Design is seeking an innovative and collaborative culinary leader to oversee kitchen operations and elevate the dining experience across campus. This Executive Chef role is responsible for leading daily culinary production, developing creative menus, maintaining high standards for food quality and safety, and fostering a positive and inclusive kitchen culture that reflects the creativity of the Otis community.

Requirements

3–5 years of progressive culinary leadership or kitchen management experience
Strong knowledge of current food and catering trends, culinary techniques, food safety, sanitation, and cost controls
Proficiency with Microsoft Office Suite, Outlook, and general computer applications
Excellent leadership, communication, and organizational skills with a passion for hospitality and guest experience

Nice To Haves

Associate degree in Culinary Arts or equivalent professional experience preferred
Experience managing high-volume foodservice operations preferred
Catering and event experience highly desirable
ServSafe certification preferred

Responsibilities

Lead all back-of-house culinary operations, ensuring exceptional food quality, presentation, and service standards
Develop and execute regular and specialty menus in alignment with client expectations, seasonal offerings, and dining trends
Train, mentor, and develop culinary team members in food preparation, kitchen safety, sanitation, and equipment operation
Maintain compliance with all federal, state, and local health and sanitation regulations, as well as company policies and procedures
Oversee inventory management, ordering, and cost controls to ensure efficient operations while maintaining product availability
Establish and maintain cleaning, maintenance, and organizational standards for kitchens, storage areas, and equipment
Partner with campus leadership and dining teams to support catering events, special programs, and community engagement initiatives
Monitor food production and labor efficiencies to achieve operational and financial goals
Promote a culture of teamwork, creativity, accountability, and hospitality throughout the culinary operation
Perform additional duties as assigned