Executive Chef

Compass Group • Van Buren Township, MI

13d

About The Position

The Executive Chef leads high-volume culinary operations across client dining facilities, temporary food service setups, and remote launch sites. Reporting directly to the General Manager, this role manages kitchen operations, develops adaptable and innovative menus, and addresses infrastructure challenges to provide dining experiences for the client’s workforce.

The position involves launching food service operations on tight timelines, including in environments with limited culinary infrastructure or local staffing. The Executive Chef leads and develops kitchen teams, oversees food safety and sanitation, and manages inventory, purchasing, and food costs. The role also partners with site leaders and cross-functional teams to resolve operating challenges and improve service.

Requirements

• 3–5 years of progressive culinary management experience in high-volume, complex, or unconventional foodservice environments.
• Highly developed culinary skills and comfort with traditional, modern, and multicultural cuisines.
• Comprehensive knowledge of food safety, sanitation regulations, menu development, production workflows, and food cost controls.
• Proven ability to drive hospitality excellence and guest satisfaction in dynamic, fast-paced environments.
• Ability to navigate infrastructure constraints and execute remote launch strategies under rapid deadlines.
• Strong leadership and people management skills, including the ability to train, mentor, and build high-performing teams.
• Proficiency with computer systems and operational applications, including Microsoft Word, Excel, PowerPoint, and Outlook.
• ServSafe Certification required, or ability to obtain it upon hire.

Nice To Haves

• Degree from an accredited culinary institution preferred.
• Bachelor’s degree or equivalent work experience.

Responsibilities

• Direct day-to-day high-volume culinary and kitchen operations across client dining facilities, temporary food service setups, and remote launch sites.
• Plan and execute creative Day-1 and ongoing menus adapted to site and infrastructure constraints.
• Lead remote launch execution within tight timelines, using modular kitchen solutions, specialized equipment, and third-party partnerships when culinary infrastructure or local staffing is scarce.
• Train, mentor, and supervise kitchen staff in culinary techniques, safe food handling, allergen management, specialized equipment operation, and sanitation standards.
• Establish and enforce cleaning, maintenance, and food safety schedules in compliance with company, client, and applicable health-code requirements.
• Manage inventory, purchasing, and food cost controls for food and non-food supplies within budget.
• Solve problems and adapt menus and resources during operational disruptions.
• Foster a welcoming environment by incorporating guest interaction principles into team habits and service culture.
• Partner with site leadership and cross-functional teams to resolve operational challenges and support continuous improvement.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Retirement plan
• Paid time off
• Holiday time off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet insurance
• Commuter benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid parental leave
• Personal leave
• Potential paid and/or unpaid time off benefits in accordance with applicable laws

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed