Executive Chef - PLANT-FORWARD CULINARY INNOVATION LEADER

Eurest Position Title: EXECUTIVE CHEF - PLANT-FORWARD CULINARY INNOVATION LEADER Salary: $115000 - $120000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most‑prestigious companies – in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs and in‑unit associates excel as they deliver world‑class meals in corporate cafes and executive dining rooms with on‑site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary We are seeking a visionary, hands‑on Executive Chef to lead and scale our culinary operations through a period of rapid growth and dynamic expansion. In this role, you will navigate an evolving real‑estate footprint, increasing headcounts, and expanding portfolio companies while maintaining world‑class culinary standards. This is not a desk job—we are looking for a strategic leader who thrives in ambiguity, embraces a "working chef" mentality, and leads by example directly from the kitchen floor. Key Responsibilities Navigate moving targets and rapid real estate and headcount expansion; design scalable kitchen workflows that thrive in a highly dynamic, high‑volume environment. Champion our culinary identity by designing innovative, high‑quality plant‑forward, vegan, and vegetarian menus that excite and engage our community. Champion the company’s environmental mission by driving zero‑waste culinary initiatives, optimizing composting workflows, and prioritizing sustainable, local sourcing to minimize the kitchen's carbon footprint. Lead daily back‑of‑house operations as a visible, active presence in the kitchen, working alongside the team to ensure flawless food presentation and culinary execution. Successfully balance creative culinary freedom with strict operational discipline, budget management, and exceptional guest service standards. Build, mentor, and inspire a high‑performing culinary team, fostering a culture of continuous growth, accountability, and operational excellence. Plans regular and modified menus according to established guidelines. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned. Maintains inventory of food and non‑food supplies to stay within established guidelines while assuring that necessary product is available when needed. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products. Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third‑party audits. Follows facility, department, and Company safety policies and procedures to include occurrence reporting. Participates and attends departmental meetings, staff development, and professional programs, as appropriate. Preferred Qualifications A.S. or equivalent experience. 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus. High volume, complex foodservice operations experience – highly desirable. Institutional and batch cooking experiences. Hands‑on chef experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E‑mail and the Internet. Must be willing to participate in client satisfaction programs/activities. ServSafe certified – highly desirable. Benefits Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off 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) Paid Parental Leave Personal Leave Compass Group is an equal opportunity employer. At Compass, we are 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug‑free workplace. Applications are accepted on an ongoing basis. #J-18808-Ljbffr