Sr Executive Catering Chef

Compass Group•San Francisco, CA

4d•$130,000 - $140,000

About The Position

The Senior Executive Catering Chef is the strategic culinary leader responsible for regional catering culinary operations and national menu innovation, recipe development, and costing strategies. The role leads regional Catering Chefs and develops scalable, trend-forward catering programs that deliver exceptional hospitality, operational excellence, and strong financial performance. The position combines culinary expertise and business acumen to create memorable dining experiences through innovative menu development, execution, and collaboration across culinary and catering operations. The role oversees catering culinary vision and execution across a multi-site region, maintains national menu standards and programs, and develops seasonal and customized menus. It provides operational leadership for catered events and executive, VIP, and large-scale functions; owns national menu portfolio development and costing; and partners with procurement and operational leaders on sourcing and performance. The position also develops culinary talent, supports financial performance, improves operating processes, and ensures food safety and other applicable standards.

Requirements

At least 8 years of progressive culinary leadership experience, including Executive Chef, Senior Executive Chef, Catering Executive Chef, or multi-unit culinary leadership responsibilities.
Experience leading high-volume catering and hospitality operations in corporate dining, conference centers, luxury hospitality, destination catering, or premium event venues.
Proven success developing and managing multi-unit or national culinary programs, menu portfolios, and culinary standards.
Strong expertise in menu engineering, recipe development, food costing, purchasing strategies, inventory management, and financial stewardship.
Proven experience developing seasonal menus, custom event experiences, and large-scale catering programs.
Experience supporting executive dining, VIP hospitality, and high-profile catered events.
Demonstrated success leading, developing, and mentoring culinary leadership teams.
Deep understanding of culinary trends, sustainability initiatives, wellness-focused dining, and modern hospitality expectations.
Strong presentation, communication, stakeholder management, and relationship-building skills.
Ability to think strategically while maintaining a hands-on approach to execution and operational leadership.
Proficiency in Microsoft Office Suite and foodservice management systems.
ServSafe® Certification required.

Nice To Haves

Culinary degree preferred.
Bachelor's degree in Culinary Arts, Hospitality Management, Foodservice Management, Business Management, or a related field strongly preferred.

Responsibilities

Lead the culinary vision and execution of catering and hospitality programs across a multi-site region.
Develop and maintain national catering menu standards, culinary programs, recipes, production guidelines, and presentation standards.
Create innovative menus that balance creativity, guest experience, operational feasibility, and financial performance.
Develop seasonal and customized event menus tailored to client preferences, event styles, dietary accommodations, cultural considerations, and budgets.
Drive menu innovation using culinary trends, global influences, wellness-focused offerings, seasonal ingredients, and sustainable sourcing practices.
Develop scalable catering solutions and programs for multiple markets and locations.
Promote exceptional food quality, creativity, presentation, and guest engagement.
Lead, coach, and support regional Catering Chefs.
Ensure consistent culinary standards, food quality, presentation, and operational excellence at catered events.
Partner with catering, operations, and hospitality leaders to deliver seamless event experiences.
Support executive meetings, VIP hospitality, leadership events, and large-scale special functions.
Provide hands-on leadership and operational visibility at key events and high-profile functions.
Foster accountability, innovation, collaboration, and continuous improvement.
Own the national catering menu portfolio, including recipe development, menu engineering, standardization, costing, and performance analysis.
Establish recipe costing, portion standards, and production specifications that support profitability and quality.
Develop menu frameworks that balance regional flexibility with consistent culinary standards and brand expectations.
Partner with procurement and operational leaders to improve sourcing, vendor partnerships, and product utilization.
Analyze menu performance, food costs, labor efficiencies, guest feedback, and operational metrics to identify improvements.
Lead culinary innovation while maintaining disciplined cost controls.
Share best practices with culinary leaders, align catering standards, and strengthen catering offerings nationwide.
Collaborate with regional culinary teams on menu implementation, recipe consistency, and operational success.
Lead culinary showcases, tastings, and presentations to highlight menu innovation and improve the catering experience.
Present culinary concepts and solutions to clients, stakeholders, and operational leadership.
Partner with the Director of Catering to improve systems, planning processes, production workflows, staffing models, and event execution strategies.
Develop systems and best practices that improve consistency, efficiency, and profitability across locations.
Use data-driven decisions to improve performance, resource use, and long-term business outcomes.
Ensure compliance with food safety, sanitation, allergy awareness, and workplace safety standards.
Promote fresh, seasonal, responsibly sourced ingredients and scratch cooking whenever possible.
Recruit, mentor, coach, and develop Catering Chefs and culinary team members.
Create succession planning and professional development opportunities for culinary leaders and emerging talent.
Lead culinary training, tastings, workshops, and onboarding initiatives.
Foster an inclusive, high-performing culture centered on hospitality, innovation, teamwork, and accountability.
Maintain high standards for food quality, presentation, consistency, and execution at every catering event.
Demonstrate culinary leadership, excellence, and continuous learning.
Manage menu engineering strategies that balance culinary excellence and fiscal responsibility.
Monitor food cost trends, purchasing performance, labor utilization, and waste reduction opportunities.
Support budgeting, forecasting, strategic planning, and financial performance initiatives for catering operations.
Identify opportunities to improve profitability, operational effectiveness, and program performance while maintaining a premium guest experience.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance and AD&D
Disability insurance
Retirement plan
Paid time off
Holiday time off (varies by site and 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 federal, state, and local laws