Executive Chef

Love what you do. Support the pros behind the shows!

Work for a company that treats its employees like family! After all, Full Compass Systems is a family-owned business that has almost 50 years' worth of building relationships with our employees and customers. We are a one-stop shop for anything audio, video, lighting, and musical equipment related. We work with Fortune 100 companies, start-up companies, and every type of organization in between. Our benefits Include:

Volunteer Time Off

Paid Time Off

Health/Dental/Vision Insurance

401(k)

On-Site Restaurant

Position Summary

This is a full-time, salaried position with flexible daytime hours between approximately 7:30am-4:00pm.

The Corporate Executive Chef is responsible for overseeing all culinary operations within a corporate setting, including the development and execution of menus, large and small-scale on-site catering functions, and day-to-day dining, while managing kitchen staff, food quality and safety, and budget control across all initiatives.

Essential Job Functions

Culinary Leadership & Menu Development:

• Develop, plan, and implement creative, seasonal, and health-conscious menus that align with company goals and employee preferences.
• Standardize recipes and ensure consistency in taste, presentation, and portioning.
• Stay updated on culinary trends and incorporate innovative techniques into the menu.

Operational Management:

• Oversee all kitchen operations, ensuring efficiency and adherence to health and safety standards.
• Establish and enforce food preparation, cooking, and presentation standards.
• Monitor kitchen workflow and implement process improvements to enhance service speed and quality.
• Manage kitchen equipment maintenance and coordinate repairs or replacements as needed.

Food Safety & Compliance:

• Ensure all kitchen staff adhere to food safety, sanitation, and hygiene regulations.
• Ensure strict adherence to food safety, sanitation, and quality standards in compliance with the Wisconsin Food Code.
• Maintain compliance with local health department standards and company policies.
• Implement and enforce proper food storage, labeling, and handling procedures.

Financial & Inventory Management:

• Develop and manage food cost budgets, optimizing expenses while maintaining quality.
• Oversee inventory management, ordering, and supplier relationships to ensure cost-effective purchasing.
• Reduce food waste through efficient planning and inventory control.

Team Leadership & Training:

• Hire, train, and mentor kitchen staff, fostering a collaborative and high-performance team culture.
• Conduct performance evaluations and provide ongoing coaching and development.
• Ensure staff scheduling and workload distribution support smooth kitchen operations.

Guest & Employee Experience:

• Work closely with corporate leadership and employees to gather feedback and continuously improve dining experiences.
• Ensure food presentation and service meet high standards to enhance employee satisfaction.
• Manage occasional on-site events, including attending event planning meetings, menu planning, staff allocation, procurement, execution and tear-down required outside of normal day-to-day hours of operation. Collaborate with event planner(s) to ensure seamless catering delivery on-site.
• Monitor and control food costs for catering functions.
• Other duties as assigned.

Supervisory Functions

• Hire, train, and supervise a team of culinary professionals, including line cooks, sous chefs and dishwashers.
• Delegate tasks effectively and provide ongoing training and development opportunities for kitchen staff.
• Maintain proper staffing.
• Coordinate all job functions within the restaurant to ensure smooth operation.
• Manage staff timekeeping and time-off requests.
• Manage staff performance and perform annual performance assessments.

Required Education and Experience

• High school diploma or equivalent
• 3+ years proven experience as an Executive Chef in a high-volume dining environment.
• Supervisory experience required.

Qualifications

• Knowledge of menu and recipes including preparation procedures, plating, garnishment, portion size, presentation, and proper food handling.
• Proficiency in food cost analysis and budget management.
• Certified in food safety and sanitation practices
• Extensive culinary knowledge and expertise in diverse cuisines.

Competencies

• Excellent written and verbal communication skills.
• Ability to work independently and with minimal supervision.
• Strong attention to detail.
• Ability to manage and effectively prioritize multiple projects.
• Ability to work under pressure.

Work Environment

Work is performed in a restaurant environment with minimal, if any, travel outside of the office. Evenings, weekends, and holidays may occasionally be required with advance notice. Requires the ability to stand for extended periods; frequently walk; normal manual dexterity and eye-hand coordination; lift and move objects weighing up to 50 pounds; corrected hearing and vision to normal range; use of typical kitchen equipment and tools. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.