EXECUTIVE CHEF II - IRVINE, CA

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $95,000.00 - $105,000.00
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Work Schedule

Standard Hours
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave

Job Description

Eurest is a leading provider of business and industry dining, recognized for delivering exceptional culinary experiences to the employees of some of the nation's largest and most prestigious companies across all industries and every state. As part of Compass Group USA, Eurest operates with a strong commitment to innovation, quality, and growth, offering its team members opportunities to advance their careers within a dynamic and supportive environment. The company prides itself on fostering a culture where team members can thrive, contribute their talents, and make a significant impact in the culinary service industry. Eurest's reputation for excellence is built upon its dedication to delivering world-class meals in diverse settings, including corporate cafes, executive dining rooms, on-site catering, vending innovations, and more. This positions the company as the preferred choice for professionals who are passionate about food service and eager to join a forward-thinking organization.

The role of Executive Chef II at Eurest in Irvine, California, presents an exciting opportunity for a culinary leader to oversee and elevate kitchen operations within a fast-paced corporate dining environment. Offering a competitive salary range of $95,000 to $105,000, this position involves managing all aspects of culinary production to ensure the highest standards of food quality, safety, and presentation are consistently met. The Executive Chef II is responsible for leading and mentoring kitchen staff, developing innovative menus that align with corporate programs and client expectations, and maintaining compliance with all health and sanitation regulations. This role requires a hands-on leader who combines creativity with operational expertise to drive culinary excellence.

As the Executive Chef II, you will play a pivotal role in enhancing the dining experience by implementing standardized recipes, portion controls, and presentation guidelines, while diligently managing inventory and minimizing waste. Your leadership will foster a collaborative team environment where safety, training, and continuous improvement are prioritized. This position offers the chance to work alongside talented culinary professionals and engage with exciting companies and locations, all while benefiting from a robust package of employee benefits and professional development opportunities provided by Eurest and Compass Group USA. Joining Eurest means becoming part of a high-performing team dedicated to delivering unparalleled results and making a meaningful difference in the foodservice industry.

Job Requirements

  • A.S. degree or equivalent culinary experience
  • three to five years of progressive culinary or kitchen management experience
  • hands-on chef experience
  • knowledge of food safety and sanitation standards
  • ability to train and supervise kitchen staff
  • proficiency in computer applications including Microsoft Office
  • ServSafe certification preferred
  • ability to comply with health and safety regulations
  • excellent communication and leadership skills
  • capacity to work in a fast-paced environment

Job Qualifications

  • A.S. or equivalent experience
  • minimum of three to five years of progressive culinary or kitchen management experience
  • extensive catering experience is a plus
  • experience in high volume, complex foodservice operations
  • 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
  • proficiency with computers including Microsoft Office, Outlook, email, and internet
  • ServSafe certification is 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
  • establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas
  • maintain inventory of food and non-food supplies within guidelines
  • make decisions regarding leftover food product utilization
  • comply with federal, state and local health and sanitation regulations
  • participate in departmental meetings, staff development, and professional programs

Job Criteria

Experience

Mid Level (3-7 years)


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