EXECUTIVE CHEF - DINING - REDMOND, WA

Compass Group•Redmond, WA

3d•$90,000 - $96,000•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.Job Summary As the Executive Chef, you will oversee all kitchen operations in a corporate café, ensuring a safe, sanitary, and efficient work environment. You will lead a team of chefs, cooks, and kitchen staff to deliver high-quality, cost-effective food service while maintaining compliance with food safety standards and company policies.

Requirements

Education: Bachelor’s degree from a four-year college or university preferred; Culinary degree strongly encouraged.
Experience: Minimum of 5 years of progressive culinary/kitchen management experience, depending on formal education or training.
Hands-on chef experience.
Comprehensive knowledge of food trends, quality standards, production, sanitation, food cost control, and presentation.
Technical Skills: Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, Email, and Internet tools.
ServSafe certification highly desirable.
Strong team player with excellent communication and leadership skills.
Experience in labor scheduling and purchase compliance management.
Proficiency in Webtrition for food costing and menu planning.

Nice To Haves

High-volume, and complex foodservice operations.
Institutional and batch cooking experience.

Responsibilities

Manage the overall direction, coordination, and evaluation of the kitchen unit.
Directly supervise chefs, cooks, and other kitchen staff.
Conduct interviews, hiring, training, task assignments, performance evaluations, and address complaints in accordance with company policies and applicable laws.
Oversee food preparation, portioning, and garnishing to meet company standards.
Plan menus and manage food surpluses and seasonal ingredients.
Control food costs through effective portioning and purchasing strategies.
Ensure compliance with ServSafe, sanitation, and safety regulations.
Train and integrate new kitchen staff into the team.
Create and test new recipes, establish menu prices, and uphold nutritional and safety standards.
Assign and supervise cleaning schedules for kitchen, serving, and dining areas.
Manage kitchen supplies and foodstuff requisitions.
Maintain adherence to culinary programs and standards.
Attend culinary meetings and stay current on culinary terminology and trends.