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Executive Chef III

2 months ago

Spartanburg, South Carolina, United States Compass Full time

Job Summary:

The Executive Chef III will oversee kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines for the Compass organization. Key Responsibilities:

  • Meal Planning and Preparation: Develop and implement regular and modified menus to meet the dietary needs of students and staff.
  • Food Safety and Quality Control: Ensure compliance with food safety regulations and maintain high standards of food quality.
  • Team Management: Supervise and train kitchen staff to ensure efficient and effective meal service.
  • Inventory Management: Manage food and supply inventory to minimize waste and optimize resources.
  • Collaboration and Communication: Work closely with cross-functional teams to ensure seamless meal service and resolve any issues that may arise.

Requirements:

The ideal candidate will possess excellent leadership and communication skills, with a strong background in culinary arts and operations management.