Compass Group USA, a leading foodservice and support services company, is known for our great people, great service, and our great results. With over 284,000 US associates working in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states, our reach is constantly expanding to shape the industry and create new opportunities for innovation.

As an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Your key responsibilities will include:

• Managing cost controls and controlling expenditures for the account.
• Planning and creating all menus.
• Purchasing and managing inventory.
• Rolling out new culinary programs in conjunction with marketing and culinary team.

Preferred qualifications for this position include:

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High volume production and catering experience is essential.
• Previous experience managing cost controls.
• Desire to learn and grow with a top notch foodservice company.

Compass Group is an equal opportunity employer, committed to treating all applicants and associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. We maintain a drug-free workplace and encourage applicants with a criminal history to apply.

Applications are accepted on an ongoing basis.

• Medical, Dental, and Vision Insurance.
• Life Insurance and AD Disability Insurance.
• Retirement Plan.
• Paid Time Off and 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).

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High volume production and catering experience is essential.
• Previous experience managing cost controls.
• Desire to learn and grow with a top notch foodservice company.