Executive Chef

Compass Group•South San Francisco, CA

13d•$100,000 - $110,000

About The Position

As Commissary Executive Chef, you will oversee all kitchen operations while working hands-on with the team to deliver safe, well-executed food at scale. This is an opportunity for a chef who enjoys structure, ownership, and growth, and who is comfortable balancing batch production with catering execution in a fast-moving environment. This role leads a dynamic workplace and catering commissary supporting daily employee dining alongside a growing catering business. The operation is production-driven, quality-focused, and built around consistency, efficiency, and collaboration. This role is Monday to Friday, with occasional weekends for events.

Requirements

Associate degree or equivalent professional culinary experience
Five or more years of progressive culinary or kitchen management experience
Strong experience in high-volume, production-driven foodservice environments
Solid understanding of food quality, sanitation, production flow, and food cost controls
Comfortable using basic computer programs, including Microsoft Office and email

Nice To Haves

Catering experience strongly preferred
Background in institutional or batch cooking operations
Hands-on leadership style with the ability to work alongside the team
Willingness to participate in client satisfaction and engagement initiatives
ServSafe certification preferred

Responsibilities

Oversee day-to-day kitchen operations for a workplace dining and catering commissary
Plan and execute regular and modified menus in alignment with company guidelines and production needs
Ensure all food is prepared according to standardized recipes, portioning, and presentation standards
Complete and utilize production sheets, waste logs, and quality checks to maintain consistency and control
Train and develop kitchen staff on food preparation, equipment use, food safety, and sanitation standards
Establish and maintain cleaning and maintenance schedules for all kitchen areas and equipment
Manage food and non-food inventory to support volume while maintaining cost controls
Oversee proper use of leftover food products in accordance with company standards
Maintain compliance with all federal, state, and local health regulations and audit requirements
Follow all safety policies, reporting procedures, and operational guidelines
Participate in team meetings, training, and professional development initiatives