Executive Chef (Corporate Dining & Catering) - St. Petersburg, FL

Canteen is a trusted leader in the foodservice industry, specializing in delivering innovative culinary solutions through corporate dining, catering, markets, office coffee and snacks, and unattended retail. As part of Compass Group USA, Canteen operates with a strong emphasis on enhancing the workplace experience by combining great food, exceptional service, and advanced technology. With a commitment to growth, opportunity, and excellence, Canteen strives to create better work environments where employee connection and satisfaction are paramount. The company’s people-focused culture encourages collaboration, dedication, and passion, fueling continuous innovation and transformation within the industry. Canteen offers competitive compensation along with opportunities for professional advancement and rewards such as yearly bonuses and employee referral bonuses for qualified candidates. The work schedule for the executive chef role is Monday through Friday with occasional weekend events, supporting a balanced work-life framework while engaging with dynamic catering occasions and corporate dining needs. The salary range for this position is $85,000 to $90,000 annually, complemented by benefits that ensure the overall well-being of employees.

The Executive Chef role at Canteen’s St. Petersburg, FL location is a pivotal leadership position in corporate dining and catering. The chosen candidate will lead kitchen operations, inspire and manage culinary staff, and be responsible for executing innovative and appealing menus that meet high standards of safety, quality, and presentation. This role requires a chef with a strong entrepreneurial spirit who thrives in a fast-paced, service-driven environment. Duties span the full spectrum of kitchen management, including staff training in food preparation, safe handling practices, and sanitation procedures in compliance with company and regulatory standards. The Executive Chef will also implement and maintain cleaning and maintenance schedules for kitchen equipment and workspaces, ensuring operational efficiency and hygiene. Inventory management plays a critical part in the role to balance cost control with availability of necessary products. Menu adherence through standardized recipes, portioning, and presentation guidelines is essential, alongside quality control through tasting and monitoring production outputs and waste. A deep understanding of food safety regulations and compliance with relevant health department audits is mandatory. Additionally, the Executive Chef will contribute to departmental meetings and staff development programs, fostering a professional and collaborative team environment. Prior experience with complex, high-volume foodservice operations and catering is highly advantageous, coupled with proficiency in computer applications like Microsoft Office, Outlook, and email communication. ServSafe certification is preferred but not mandatory. This role presents an exciting opportunity to join an industry-leading team, develop career growth, and help shape the future of workplace dining experiences.