Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
Paid parental leave
holiday time off
Personal Leave
Employee 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 recognized for its commitment to great people, great service, and outstanding results. With a workforce of over 284,000 associates across all 50 states, Compass Group operates award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and many other venues. Their extensive reach and continuous growth in the foodservice industry enable them to shape the market landscape and create innovative opportunities. Compass Group fosters a culture where every individual contributes to the company's legacy and success, encouraging fresh ideas and expertise development to maintain their industry-leading standards. The company prides itself on diversity, inclusion, and offering equal opportunities to all applicants and employees regardless of race, gender, age, disability, veteran status, or any other legally protected classification.
The Executive Chef II position at the University of Kentucky - Lexington represents a vital culinary leadership role within Compass Group's dining services. This role emphasizes creativity and precision in menu planning, food preparation, and culinary execution. The Executive Chef II leads and mentors a team of chefs and cooks, manages budgeting, food costing, and ensures compliance with all health and safety standards. This position requires a strong focus on customer satisfaction, team development, and operational excellence. With the company's rapid expansion and commitment to innovation, the Executive Chef II has an exceptional opportunity for professional growth and impact on the campus dining experience. The role is suitable for culinary professionals with at least three years of progressive experience and a passion for high-volume foodservice operations. Responsibilities also include maintaining supplier relations, enforcing sanitation regulations, supervising inventory, and aligning dining programs with client needs, all while fostering a positive and productive work environment. Compass Group provides a supportive workplace and numerous benefits, making this a rewarding career choice for skilled culinary leaders seeking advancement and innovation in the hospitality and dining sectors.
The Executive Chef II position at the University of Kentucky - Lexington represents a vital culinary leadership role within Compass Group's dining services. This role emphasizes creativity and precision in menu planning, food preparation, and culinary execution. The Executive Chef II leads and mentors a team of chefs and cooks, manages budgeting, food costing, and ensures compliance with all health and safety standards. This position requires a strong focus on customer satisfaction, team development, and operational excellence. With the company's rapid expansion and commitment to innovation, the Executive Chef II has an exceptional opportunity for professional growth and impact on the campus dining experience. The role is suitable for culinary professionals with at least three years of progressive experience and a passion for high-volume foodservice operations. Responsibilities also include maintaining supplier relations, enforcing sanitation regulations, supervising inventory, and aligning dining programs with client needs, all while fostering a positive and productive work environment. Compass Group provides a supportive workplace and numerous benefits, making this a rewarding career choice for skilled culinary leaders seeking advancement and innovation in the hospitality and dining sectors.
Job Requirements
- A.S. degree or equivalent experience
- three or more years of progressive culinary or kitchen management experience
- experience in high-volume foodservice operations
- computer proficiency
- 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
- computer proficiency
- ServSafe certified
Job Duties
- Plan regular and modified menus according to established guidelines, follow 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
- forecast annual food and labor costs and supervise actual financial results
- foster strong client relationships to align programs with their objectives, driving satisfaction and retention
- perform other duties as assigned to support efficient dining service operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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