EXECUTIVE CHEF - FT CARSON, CO

Colorado Springs, CO, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $86,000.00 - $88,500.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Paid 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

Eurest is a part of Compass Group USA, one of the leading foodservice and support services companies in the United States. With an extensive presence across all 50 states, Compass Group USA employs more than 284,000 associates who work in diverse environments such as award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and military facilities. Known for their commitment to great people, excellent service, and outstanding results, Compass Group USA fosters a culture of innovation, inclusivity, and professional growth. The company values every individual's role in its continued success and encourages expertise development to differentiate itself in the foodservice industry.

This Executive Chef position is located in Ft Carson, CO, and offers an annual salary ranging from $86,000 to $88,500. As an integral part of the military dining team at Compass Group, the Executive Chef will have the unique responsibility of serving those who protect the country. This role goes beyond food preparation; it embodies gratitude, respect, and purposeful service. The Executive Chef will oversee kitchen operations, maintain a safe and sanitary environment, lead culinary staff, and ensure meals are prepared according to corporate standards and regulatory guidelines. This full-time opportunity involves up to 20% travel.

The Executive Chef will plan menus, adhere to standardized recipes and portion controls, train kitchen staff in food safety and handling, manage kitchen cleaning and maintenance schedules, and maintain inventory to optimize resources. The role demands compliance with federal, state, and local health regulations and active participation in departmental meetings and professional development programs. Culinary expertise and passion for high-quality foodservice are essential, with a focus on creating comforting and community-oriented dining experiences for military personnel. The ideal candidate will thrive in a fast-paced, high-volume kitchen environment and demonstrate strong entrepreneurial spirit, culinary innovation, and leadership skills. The role offers an excellent platform for culinary professionals who want to impact their community while advancing their careers within a reputable and forward-thinking company.

Job Requirements

High school diploma or equivalent
A.S. degree or equivalent experience preferred
three to five years of progressive culinary or kitchen management experience
hands-on chef experience
knowledge of food safety and sanitation regulations
ability to train and lead kitchen staff
proficiency in computer skills including Microsoft Office and email
availability for up to 20% travel
ServSafe certification preferred
ability to comply with health and safety regulations
strong organizational and communication skills

Job Qualifications

A.S. or equivalent experience
three to five years of progressive culinary or kitchen management experience depending upon formal degree or training
extensive catering experience preferred
high volume, complex foodservice operations experience highly desirable
institutional and batch cooking experience
hands-on chef experience
comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls and presentation
experience with computers including Microsoft Office, Outlook, email and the Internet
ServSafe certification highly desirable
ACF or equivalent certification highly desirable

Job Duties

Plan regular and modified menus according to established guidelines
follow standardized recipes, portioning and presentation standards
complete and utilize daily production worksheets and waste log sheets
taste completed meals to ensure quality
train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
ensure that kitchen staff follows and completes schedules as assigned
maintain inventory of food and non-food supplies within guidelines
make decisions regarding utilization of leftover food products staying within company guidelines
comply with federal, state and local health and sanitation regulations and department sanitation procedures
follow facility, department, and company safety policies and procedures
participate and attend departmental meetings, staff development, and professional programs as appropriate