EXECUTIVE CHEF

Compass Group•San Antonio, TX

19d•$80,000 - $85,000

About The Position

Compass Corporate is seeking a passionate, engaged Executive Chef to lead culinary operations for a prestigious corporate dining account. The Executive Chef will oversee all kitchen operations, inspire and develop a culinary team, and deliver excellent dining experiences while maintaining high standards for food quality, safety, and sanitation. The role offers a predictable schedule and the opportunity to contribute creativity, leadership, and innovation to a corporate dining operation. The Executive Chef oversees menu execution, manages food and labor costs, directs meal preparation in accordance with corporate programs and guidelines, and fosters a positive kitchen culture. The position also includes a competitive salary and opportunities for growth.

Requirements

Three to five years of progressive culinary or kitchen management experience, depending on formal degree or training.
Hands-on chef experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer experience, including Microsoft Word, Excel, PowerPoint, Outlook, email, and the Internet.

Nice To Haves

An associate degree or equivalent experience.
Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
ServSafe certification.

Responsibilities

Plan regular and modified menus according to established guidelines.
Follow standardized recipes, portioning, and presentation standards; complete and use daily production worksheets and waste log sheets; taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation in accordance with company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure staff completes assigned schedules.
Maintain food and non-food supply inventory within established guidelines while ensuring needed products are available.
Make decisions about the use of leftover food products in accordance with company guidelines.
Comply with federal, state, and local health and sanitation regulations and departmental sanitation procedures, as evidenced through health department and third-party audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate in departmental meetings, staff development, and professional programs as appropriate.
Lead kitchen operations and develop the culinary team.
Oversee menu execution and manage food and labor costs.
Direct meal preparation in accordance with corporate programs and guidelines and foster a positive kitchen culture.