Traveling Support Chef - MIdwest

Compass Group•La Grange, IL

15h•$60,000 - $65,000

About The Position

Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we’ll supply the opportunity and innovation. Together, we’ll continue to transform our industry. Come grow with us. We are Canteen. Job Summary:The Traveling Chef serves as a hands-on culinary and operational leader supporting multiple accounts across the district. This role provides immediate stabilization, performance improvement, and leadership coverage during transitions, staffing gaps, audits, or periods of financial and operational recovery.

Requirements

3–5+ years of culinary leadership experience as an Executive Chef, Sous Chef, or multi-unit culinary leader
Proven ability to stabilize underperforming units and improve culinary and operational performance
Strong knowledge of food safety, sanitation standards, and regulatory compliance
Expertise in menu development, cost control, production systems, and high‑volume culinary operations
Experience leading teams through transitions, staffing shortages, and operational recovery
Ability to coach, train, and develop culinary talent across multiple locations
Demonstrated success in controlling food cost, labor efficiency, waste reduction, and inventory accuracy
Strong communication skills with the ability to build relationships with clients, managers, and frontline teams

Responsibilities

Deploys to underperforming or transitional units to stabilize operations, maintain service continuity, and uphold food safety and brand standards
Drives food cost control, labor efficiency, waste reduction, and menu optimization while protecting quality and client satisfaction
Supports high-profile catering, executive meetings, and chef-driven events requiring polished, white-glove execution
Coaches and develops culinary teams, strengthens bench talent, and supports onboarding of new chefs and managers
Prepares units for audits and inspections, correcting compliance gaps and mitigating operational risk
Partners with the District Manager to support client relationships, sales recovery, and district-wide initiatives
Performs critical administrative and computer-based functions, including ordering systems, inventory management, recipe and menu documentation, cost tracking, reporting, and operational compliance tools
Supports managers with systems navigation, data accuracy, and process discipline to ensure financial and operational transparency