Executive Chef

Compass Group•Newark, DE

21d•$85,000 - $95,000•Onsite

About The Position

Restaurant Associates is hiring an Executive Chef to lead the corporate dining program at JPMorgan Chase in Newark, Delaware. The program includes a café, licensed Starbucks, and conference center catering. This hands-on culinary leadership role focuses on quality, innovation, presentation, and hospitality, while leading a team of 30 culinary professionals and maintaining operational standards across the dining platforms. The schedule is Monday through Friday, with no weekends.

Requirements

At least five years of progressive culinary or kitchen management experience.
Catering experience.
Hands-on chef experience.
Experience in institutional and batch cooking.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer skills, including Microsoft Word, Excel, and PowerPoint, Outlook, email, and the Internet.
Ability to perform the essential functions of the position satisfactorily, with or without reasonable accommodation.

Nice To Haves

Experience in luxury hotels, fine dining restaurants, private clubs, or premier corporate dining environments.
High-volume, complex foodservice operations experience.
ServSafe certification.

Responsibilities

Lead the execution of high-end catering events, from executive meetings to large corporate functions.
Plan regular and modified menus according to established guidelines.
Lead, train, and develop a team of 30 culinary professionals while maintaining operational standards, food safety, and consistency across dining platforms.
Follow standardized recipes, portioning, and presentation standards; complete and use daily production worksheets and waste logs; 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 complete assigned schedules.
Maintain food and non-food supply inventory within established guidelines while ensuring products are available when needed.
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 department sanitation procedures, as assessed 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.