Executive Chef

Company Description Compass Group is a global leader in food services, operating in more than 25 countries with approximately 590,000 team members worldwide. The organization delivers contract food and support services across diverse sectors, generating underlying revenues of over $46 billion for the 2025 fiscal year. Compass Group’s vision is to be a world-class provider, known for exceptional people, service, and results. Team members benefit from working in a large, stable company that offers opportunities for growth, development, and advancement in the culinary and hospitality fields. Role Description The Executive Chef is a full-time, on-site position located in New York, NY. This role oversees daily kitchen operations, including menu planning, recipe development, food preparation, and presentation to ensure high-quality, consistent culinary experiences. The Executive Chef manages culinary staff, coordinates scheduling, provides training and coaching, and promotes safe, efficient work practices in accordance with company standards and regulatory requirements. Responsibilities include monitoring food costs and inventory, collaborating with procurement to source quality ingredients, and maintaining compliance with health, safety, and sanitation guidelines. The Executive Chef works closely with front-of-house and management teams to support guest satisfaction, implement culinary initiatives, and uphold Compass Group’s brand and service standards. Qualifications Strong culinary expertise, including advanced cooking techniques, menu development, and plating and presentation skills. Experience in kitchen management, including staff supervision, training, scheduling, and performance evaluation. Knowledge of food safety, sanitation standards, and regulatory compliance (e.g., ServSafe or equivalent certification preferred). Ability to manage food cost, inventory, ordering, and vendor relationships to meet budget and quality targets. Proven track record in high-volume or upscale dining environments, ideally within contract or institutional food services. Excellent organizational, time management, and problem-solving skills, with the ability to prioritize in a fast-paced setting. Strong communication skills and ability to collaborate effectively with cross-functional teams and diverse staff. Formal culinary training or degree from an accredited culinary school, or equivalent professional experience. Willingness to work flexible hours, including evenings, weekends, and holidays as operational needs require.