Corporate Executive Chef

6 days ago


Arlington Heights, Illinois, United States Compass Group, North America Full time
About the Role

We are seeking a highly skilled and experienced Executive Chef to join our team at Compass Group, North America. As a Corporate Executive Chef, you will be responsible for leading our culinary team and driving exceptional dining experiences for our residents and patients.

Key Responsibilities
  • Develop and implement culinary strategies to meet and exceed performance objectives and resident satisfaction targets.
  • Lead the rollout of our new Executional Framework nationwide and ensure long-term sustainment of standards.
  • Mentor and develop talent throughout the organization by providing positive and engaging leadership.
  • Establish strong cross-functional relationships with operations, field marketing, nutrition, finance, support, and resource teams.
  • Develop performance-driven relationships with clients and their employee teams.
  • Maintain various reports for assigned client communities and provide concise analysis of performance, talent observations, trends, growth opportunities, rising risk, and regional areas or topics of concern.
  • Site visits are expected to include an advance planning call with involved operations team leaders, follow a prescribed plan and agenda while on-site, and wrap up with notes documenting findings and charting next steps.
  • Collaboration calls to review findings are a critical part of activating long-term impact and improvement.
  • Guide effective regionalization and the consistent use of menus that deliver business and menu expectations of a wide range of client budget and service expectations.
  • Ensure that each community is always prepared to meet regulatory inspections with excellent scores.
  • Participate in high-visibility networking and showcase opportunities.
Requirements
  • Excellent relationship building skills, verbal and written skills.
  • Creative problem-solving and negotiating. Influencing at many levels.
  • Impact and Influence; Emotional intelligence; Leadership presence.
  • Financial acumen and strategic business thinking.
  • Ability to manage all aspects of working independently without constant direct supervision.
  • Leadership and project management skills with a proven ability to interact with, motivate others, and hold self and others accountable.
  • Manage overhead budget in a fiscally responsible manner.
  • Can prioritize workload and meet deadlines for a variety of deliverables.
Education and Technical Experience
  • Diverse culinary experience ranging from fine dining, high-volume restaurants, offsite catering, restaurants, resorts, catering.
  • 5+ years of progressive back-of-house food service management experience required.
  • 2+ years of experience in a multi-unit, multi-venue setting required. Experience managing a multi-state territory is highly desirable.
  • 3+ years of full fiscal responsibility for culinary operations P&L or Management Fee contract types counting as equally relevant.
  • Culinary experience within a Senior Living Life Plan or Continuing Care Retirement Community is valued.
  • Experience with typical suite of menu management technology to manage full cycle of food planning and production steps.
  • Intermediate to high level of expertise in teaching and public speaking.
  • ServSafe Manager Certification required.
  • Certified Dietary Manager (CDM) certification preferred.
  • CEC (Certified Executive Chef) preferred through ACF or ProChef certification Levels II or III.
  • Bachelors or associates degree in Culinary Arts preferred.
  • Proficient with Microsoft Windows platform and Office Suite Word, Excel, Outlook, and PowerPoint.

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