Executive Chef

6 days ago


Jacksonville, Florida, United States Compass Group, North America Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to join our team at Compass Group, North America. As a key member of our culinary team, you will be responsible for overseeing kitchen operations and maintaining a safe and sanitary work environment for our staff.

Key Responsibilities:
  • Menu Planning and Execution: Plan and execute regular and modified menus according to established guidelines, ensuring that meals are prepared in accordance with corporate programs and guidelines.
  • Food Safety and Quality Control: Follow standardized recipes, portioning, and presentation standards, and complete daily production worksheets and waste log sheets to ensure quality and food safety.
  • Staff Training and Development: Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
  • Cleaning and Maintenance: Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, ensuring that kitchen staff follows and completes schedules as assigned.
  • Inventory Management: Maintain inventory of food and non-food supplies to stay within established guidelines, ensuring that necessary product is available when needed.
  • Leftover Food Utilization: Make decisions regarding the utilization of leftover food products, staying within Company guidelines for such products.
  • Regulatory Compliance: Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced through local health department and third-party audits.
  • Safety and Security: Follow facility, department, and Company safety policies and procedures, including occurrence reporting.
  • Professional Development: Participate and attend departmental meetings, staff development, and professional programs, as appropriate.
Preferred Qualifications:
  • Education: Associate's degree or equivalent experience.
  • Experience: Minimum of three to five years of progressive culinary/kitchen management experience, depending on formal degree or training.
  • Certifications: ServSafe certification highly desirable.
  • Skills: Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Technical Skills: Experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet.


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