SR. EXECUTIVE CHEF

Compass Group•COLUMBIA, SC

48d•$100,000 - $120,000•Onsite

About The Position

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job Summary SENIOR EXECUTIVE CHEF – COLUMBIA, SC Bring your culinary leadership to a role where you can make an impact, develop a talented team, and put your own stamp on a growing operation. We are seeking a creative and experienced Senior Executive Chef to lead culinary operations in Columbia, SC. This is an exciting opportunity for a chef with a background in healthcare, hotels, resorts, restaurants, corporate dining, higher education, catering, or other high-volume hospitality environments. Healthcare experience is not required. We’re looking for a strong culinary leader who understands quality, consistency, cost controls, team development, and the guest experience. JOB SUMMARY: As the Senior Executive Chef, you will lead culinary operations across retail dining, patient and resident meals, catering, and special events. You’ll oversee menu development, food production, purchasing, inventory, food costs, sanitation, and culinary team development. This is a hands-on leadership role for someone who enjoys building teams, raising culinary standards, introducing fresh ideas, and creating food that people are excited to experience.

Requirements

Three to five years of progressive culinary or kitchen-management experience
Experience in healthcare, hotels, resorts, restaurants, corporate dining, higher education, catering, or another high-volume foodservice environment
Strong leadership skills with a proven ability to develop and motivate teams
Experience with menu development, purchasing, inventory, production, and food-cost controls
Experience planning and executing catering events
Strong knowledge of culinary trends, sanitation, quality, and presentation
Ability to communicate effectively with clients, leadership, customers, and associates
Proficiency with Microsoft Office, email, and other business technology
ServSafe certification required

Nice To Haves

Culinary degree or bachelor’s degree in foodservice management or a related field is preferred

Responsibilities

Lead culinary operations across retail, patient dining, catering, and special events
Develop creative, on-trend menus with a focus on quality, seasonality, wellness, and presentation
Establish and maintain high culinary and food-safety standards
Recruit, train, coach, and inspire the culinary team
Build a positive, accountable, and hospitality-driven kitchen culture
Manage purchasing, inventory, production, food costs, and waste
Plan and execute catering events from concept through service
Monitor operational performance and lead continuous improvements
Partner with leadership and other departments to improve the overall dining experience
Engage with customers and ensure the culinary team can confidently explain daily menus and ingredients
Support sustainability and responsible sourcing initiatives