Executive Chef

Compass Group•New York, NY

6d•$90,000 - $110,000•Onsite

About The Position

Join a premier corporate dining program in New York City where hospitality, culinary excellence, and client experience come together. As Executive Chef, you will lead the culinary program for a medium-sized Executive Dining operation, overseeing daily food service, executive hospitality, and high-profile catered events. This role is ideal for a chef who enjoys creating elevated dining experiences while benefiting from a primarily Monday through Friday schedule, with occasional after-hours events and corporate functions. You will have the opportunity to showcase creativity through seasonal menus, executive dining, and special events while leading a culinary team committed to exceptional service and quality.

Requirements

Experience leading culinary teams in fine dining, luxury hospitality, upscale catering, or executive dining environments
Demonstrated success managing kitchen operations and delivering exceptional guest experiences
Experience executing high-end catered events and VIP hospitality programs
Strong culinary technique, menu development, and food presentation skills
Knowledge of food safety, sanitation, and financial management practices
Collaborative leadership style with a passion for mentoring and developing teams
Experience within corporate dining or workplace hospitality environments
Culinary degree or equivalent professional experience
ServSafe certification
Experience working with executive clients, leadership teams, or high-touch hospitality programs

Responsibilities

Lead all culinary operations for executive dining, hospitality services, and corporate events
Develop innovative menus that reflect seasonal ingredients, current culinary trends, and client preferences
Deliver exceptional food quality, presentation, and guest experiences across daily service and catered functions
Partner with clients and stakeholders to create memorable dining experiences for meetings, executive events, and special functions
Mentor, develop, and support culinary team members through coaching, training, and ongoing development
Maintain high standards for food safety, sanitation, and workplace safety
Oversee purchasing, inventory management, food cost controls, and kitchen operations
Ensure compliance with company policies and all local, state, and federal regulations
Support occasional evening events and hospitality functions as business needs require