TRAVELING EXECUTIVE CHEF I

Compass Group•Phoenix, AZ

4d•$85,000 - $90,000•Remote

About The Position

Working as the Traveling Executive Chef, you will serve as a culinary leader providing operational support across multiple healthcare accounts throughout the West Coast. This position requires 100% travel on a 10 days on / 4 days off rotation, stepping into accounts to provide leadership during vacancies, new account openings, business transitions, special projects, and operational support. You will oversee all kitchen operations while maintaining the highest standards of food quality, safety, sanitation, and regulatory compliance. This is an outstanding opportunity for a flexible, energetic, and entrepreneurial culinary professional who thrives in diverse environments and enjoys leading teams through change.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
Healthcare/Hospital culinary experience a PLUS
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Provide Executive Chef leadership during vacancies, new account openings, transitions, and special projects.
Plan and execute regular and therapeutic menus in accordance with company and regulatory standards.
Lead, train, and develop culinary teams while promoting food safety, sanitation, and operational excellence.
Oversee food production, quality, inventory, and cost controls to meet operational and financial goals.
Ensure compliance with all federal, state, local, and company food safety and sanitation requirements.
Maintain clean, safe, and organized kitchen operations, including equipment and preventive maintenance.
Partner with regional leadership and client teams to deliver exceptional patient dining experiences and operational consistency.
Participate in leadership meetings, training, and continuous improvement initiatives.
May require other support travel nationwide