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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $95,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Compass Group is a global leader in food and support services, providing high-quality and innovative solutions to various sectors including healthcare, business, education, and leisure. As the parent company of Morrison Healthcare, Compass Group is dedicated to delivering exceptional culinary experiences and nutrition services tailored to meet the specific needs of their clients. With a strong commitment to sustainability, wellness, and community engagement, Compass Group sustains a diverse workforce of professionals who strive for excellence and continuous improvement. Based in Lexington, KY, this branch operates within a rich network of national and local teams to ensure outstanding service delivery in... Show More
Job Requirements
- Associate's degree in culinary arts, hospitality management, or related field or equivalent combination of education and experience
- ServSafe certification
- Minimum 5 years progressive culinary management experience including 3 years in executive chef or culinary director role managing high-volume multi-unit operations
- Demonstrated ability to lead and develop large teams of over 50 staff members in 24/7 settings
- Deep knowledge of therapeutic and modified diets, nutrition principles, and HACCP standards
- Proficiency with computerized menu management systems, inventory tracking software, and Microsoft Office suite
- Experience with virtual communication tools such as Zoom or MS Teams
Job Qualifications
- Associate's degree in Culinary Arts, Hospitality Management, or related field or equivalent experience
- ServSafe certification
- Minimum 5 years progressive culinary management experience including 3 years as Executive Chef or Culinary Director managing high-volume multi-unit operations
- Proven leadership of large teams in a 24/7 operational environment
- Knowledge of therapeutic diets, nutrition principles, and HACCP standards
- Proficiency in computerized menu management, inventory software, and Microsoft Office applications
Job Duties
- Design, test, and implement innovative menus for patient and retail dining adhering to dietary guidelines
- Follow, establish, and maintain recipe and plating standards to ensure consistency and nutritional accuracy
- Manage food and labor costs, monitor inventory, and minimize waste while meeting budget targets
- Direct daily high-volume food production operations including patient tray line and retail kitchens
- Recruit, hire, train, and manage a culinary team of over 50 staff fostering teamwork and accountability
- Ensure compliance with health and safety regulations including HACCP and JCAHO
- Oversee the operational flow and culinary offerings of four retail cafes enhancing customer satisfaction and sales
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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