Executive Chef

Compass Group•Charlotte, NC

6d•Onsite

About The Position

This role is responsible for leading daily culinary operations and administrative functions, including financial management, regulatory compliance, and food safety oversight. The ideal candidate will combine exceptional culinary expertise with strong business acumen to deliver operational excellence, innovative dining experiences, and outstanding service outcomes. Working closely with operational leaders and cross-functional partners, the Executive Chef will drive culinary quality, maintain rigorous food standards, and elevate the overall guest experience. This position plays a critical role in fostering a culture of safety, hospitality, sustainability, and continuous improvement. Compass is deeply committed to workplace and food safety, and the Executive Chef will serve as a champion of these principles by ensuring the well-being of guests, team members, and the broader community. The Food Program's vision is to inspire and empower individuals to make thoughtful food choices while creating dining experiences that support sustainable lifestyles and thriving communities.

Requirements

Degree from an accredited culinary institution preferred.
Minimum of 5 years of leadership experience as an Executive Chef, Chef de Cuisine, or similar role within a high-volume, premium food service environment.
Proven ability to foster and strengthen a culture centered on food safety, workplace safety, and operational excellence.
Strong written and verbal communication skills with the ability to influence stakeholders and lead diverse teams.
Proficiency with Google Workspace, kitchen management systems, and other operational technology tools.
Passion for culinary innovation, hospitality, sustainability, and creating exceptional guest experiences.
ServSafe Manager Certification preferred.
Demonstrated financial acumen, including budgeting, labor management, inventory control, and cost optimization.

Responsibilities

Ensure full compliance with workplace and food safety standards, including allergen management, sanitation protocols, and all local, state, and corporate regulations.
Design, oversee, and continuously enhance the end-to-end dining experience, delivering innovative, high-quality food offerings and exceptional service.
Lead by example with a passion for food quality, preparation, presentation, and flavor while inspiring the culinary team to consistently exceed expectations.
Maintain adherence to menu standards, production requirements, preparation guidelines, and established operational procedures, ensuring consistency and accountability.
Develop and deliver balanced, high-quality meal offerings that support the health, well-being, and satisfaction of guests.
Foster a welcoming, service-focused environment that promotes professionalism, engagement, and memorable dining experiences.
Recruit, train, coach, and develop culinary team members while fostering a culture of accountability, growth, and excellence.
Manage payroll, accounts receivable, scheduling, reporting, and HR-related documentation to ensure smooth and efficient operations.
Ensure purchasing practices align with organizational standards, budget expectations, sustainability initiatives, and food program guidelines.
Oversee hiring, onboarding, training, certifications, and documentation requirements to maintain compliance and support team success.