EXECUTIVE CHEF - SANTA CLARA, CA

Compass Group•Santa Clara, CA

2d•$100,000 - $120,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Are you a passionate culinary leader who thrives in a fast-paced corporate dining environment? We are seeking an Executive Chef to lead all culinary operations for a premier Business & Industry account. This role is responsible for delivering exceptional food quality, managing kitchen operations, developing team talent, and creating innovative dining experiences for clients and guests.

Requirements

3-5 years of culinary management experience
Proven experience in high-volume food production and catering operations
Strong understanding of budgeting, purchasing, inventory management, and cost controls
Demonstrated leadership skills with the ability to motivate and develop culinary teams
Knowledge of food safety and sanitation regulations
Excellent organizational, communication, and client relationship skills

Nice To Haves

Culinary degree preferred
Passion for innovation and a desire to grow with a leading foodservice organization

Responsibilities

Lead and oversee all culinary functions for the account
Manage, coach, and develop a team of culinary associates
Ensure compliance with all food safety, sanitation, and workplace safety standards
Control food, labor, and operational costs to meet budget expectations
Plan, develop, and execute creative, seasonal, and client-focused menus
Manage purchasing, ordering, and inventory controls
Maintain high standards of food quality, presentation, and customer satisfaction
Partner with marketing and culinary leadership teams to launch new dining concepts and programs
Support and execute high-volume catering and special events as needed