EXECUTIVE CHEF - Schaumburg, IL

Compass Group•Schaumburg, IL

1d•$75,000 - $85,000•Onsite

About The Position

As the Executive Chef in a healthcare setting, you will lead all kitchen operations while ensuring a safe, sanitary environment for staff and patients. You will oversee meal preparation in alignment with corporate programs, nutritional standards, and regulatory guidelines. This is an excellent opportunity for a dynamic culinary professional with strong leadership skills and healthcare experience.

Requirements

Education: Associate’s degree or equivalent experience.
Experience: Minimum 3 years as an Executive Chef, with at least 5+ years of progressive culinary/kitchen management experience.
Healthcare Experience: Previous experience in healthcare food service required.
Skills & Expertise: Hands-on chef experience
Institutional and batch cooking experience
High-volume, complex foodservice operations experience
Comprehensive knowledge of food and catering trends, quality standards, production, sanitation, cost controls, and presentation
Technical Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications.
Certifications: ServSafe certification highly desirable.

Nice To Haves

Extensive catering experience (a plus)

Responsibilities

Menu Planning: Develop and implement regular and modified menus according to established nutritional and regulatory guidelines.
Recipe & Quality Control: Follow standardized recipes, portioning, and presentation standards; utilize daily production worksheets and waste logs; taste meals to ensure quality.
Staff Training & Leadership: Train kitchen staff on food preparation, safe handling, equipment operation, and sanitation practices based on company and healthcare standards.
Sanitation & Maintenance: Establish and enforce cleaning and maintenance schedules for equipment, storage, and work areas; ensure compliance by kitchen staff.
Inventory Management: Maintain food and non-food supply inventory within budget guidelines while ensuring product availability.
Food Utilization: Make decisions regarding leftover food products in accordance with company guidelines.
Regulatory Compliance: Comply with federal, state, and local health regulations and sanitation procedures; maintain audit readiness for health department and third-party inspections.
Safety & Reporting: Follow facility and company safety policies, including occurrence reporting.
Professional Development: Participate in departmental meetings, staff development, and client satisfaction programs.