Chef De Cuisine

Compass Group•West Lake Hills, TX

5d•$65,000 - $70,000

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. We are seeking a Chef de Partie to join our culinary leadership team within a corporate dining operation that delivers a true restaurant experience. This role is ideal for a hands-on culinary professional with strong kitchen management experience, a team-first approach, and a passion for developing people, food, and systems. This position is more than a station lead—it’s a leadership role with growth potential. The right candidate will play a key role in elevating food quality, service, hospitality, and catering while helping guide a collaborative and respectful kitchen culture.

Requirements

A team-focused leader with low ego and a strong sense of accountability
A calm, flexible, solution-oriented mindset—our clients keep things dynamic
Someone who enjoys teaching, sharing knowledge, and growing others
Ability to stay composed and positive under pressure
Some Spanish language competency preferred
A desire to grow with the company and potentially lead a unit in the future
A.O.S. Degree in Culinary Arts or culinary certificate (preferred, not required)
2–5+ years of culinary or kitchen management experience, depending on training
Catering experience and/or high-volume production experience
Knowledge of current food and catering trends
Experience with batch cooking or banquet-style service
Strong understanding of sanitation, food safety, and food cost controls
ServSafe Certification (required or ability to obtain)

Responsibilities

Support and execute daily culinary production under the direction of the Executive Chef
Serve as the culinary department lead in the absence of the Executive Chef
Work confidently across all kitchen stations in a high-volume environment
Ensure consistent execution, food quality, and presentation across service and catering
Assist heavily with menu development, keeping modern trends and techniques in mind
Contribute ideas that elevate food quality, creativity, and guest experience
Train, mentor, and develop team members at all skill levels
Foster a culture rooted in collaboration, respect, patience, and accountability
Lead with approachability and positivity—this role requires strong people skills
Assist with ordering, receiving, inventory management, and food cost control
Adhere to HACCP and food safety standards to ensure safe, sanitary operations
Support hiring, coaching, counseling, and performance development