EXECUTIVE CHEF II - UNIVERSITY OF KENTUCKY, LEXINGTON, KY

Lexington, KY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $63,000.00 - $86,800.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life Insurance/ AD

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

Compass Group USA is a leading foodservice and support services company committed to delivering exceptional culinary and operational experiences across the nation. With a strong presence in all 50 states and a workforce of over 284,000 associates, Compass Group USA operates award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and other venues. The company prides itself on its ability to innovate and expand its reach constantly, shaping the future of the foodservice industry while creating new opportunities for its employees and clients alike. Compass Group USA fosters a culture that emphasizes great people, great service, and great results, recognizing that every individual contributes significantly to the company's growth and legacy. The company is dedicated to attracting and developing talent, encouraging creativity, expertise, and leadership to maintain its status as an industry leader.

The Executive Chef II position at the University of Kentucky in Lexington presents an exciting opportunity for culinary professionals looking to lead and innovate within a vibrant campus dining program. As an integral leader, the Executive Chef II will be responsible for spearheading menu development and preparation, ensuring creativity, quality, and precision in every dish served. This role encompasses supervising food costing and budgeting, maintaining compliance with culinary standards, and upholding rigorous health and sanitation regulations. Beyond operational oversight, the Executive Chef II will cultivate strong client relationships to align dining services with client objectives and promote customer satisfaction and retention.

This position also emphasizes mentorship and growth, requiring the executive chef to train and develop kitchen staff and foster a culture of collaboration and professional development. With Compass Group's rapid growth trajectory, this role offers significant career advancement opportunities for candidates passionate about making an immediate and tangible impact on campus life through outstanding culinary experiences. This full-time opportunity is supported by a comprehensive benefits package including medical, dental, vision, life insurance, disability insurance, retirement plans, and various paid leave options. The company embraces diversity and equal opportunity employment practices, ensuring a fair and inclusive hiring process. Joining Compass Group means becoming part of a dynamic family dedicated to food excellence and service innovation.

Job Requirements

A.S. degree or equivalent experience
Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training
Experience in high-volume, hands-on foodservice operations
Must be experienced with computers
ServSafe certified

Job Qualifications

A.S. degree or equivalent experience
Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training
Experience in high-volume, hands-on foodservice operations
Must be experienced with computers
ServSafe certified

Job Duties

Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards
Complete and apply daily production worksheets and waste log sheets
Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices
Ensure the implementation of culinary standards, including recipe compliance and food quality
Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed
Enforce federal, state, and local health and sanitation regulations and department procedures
Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities
Forecast annual food and labor costs and supervise actual financial results
Foster strong client relationships to align our programs with their objectives, driving happiness and retention
Perform other duties as assigned to support the efficient functioning of dining service operations