Job Description

Salary: $115,000 - $120,000 

Think Fresh! Lead with Excellence!

  An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation.  Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. 

Apply to Unidine today!

Unidine is a member of Compass Group USA  

Position Summary
The Executive Chef & Director od Culinary Experience leads a refined, multi-venue culinary program designed to deliver an elevated dining experience consistent with luxury hospitality. A polished and visible leader, the Executive Chef blends culinary artistry with strategic oversight—driving excellence across all dining venues, inspiring a high-performing team, and engaging guests through exceptional service and memorable events. This role requires deep experience managing complex, high-volume operations with the poise and service standards of a luxury hotel or private club.

Key Responsibilities

Culinary & Operational Leadership

• Direct all culinary operations across multiple outlets, ensuring consistency, elegance, and luxury-level quality.
• Craft seasonal, distinctive menus featuring fresh, locally sourced ingredients and modern culinary trends.
• Maintain exceptional presentation, flavor consistency, and elevated service standards across all venues.
• Lead special events, chef demonstrations, and resident-facing activities with confidence and professionalism.
• Ensure full compliance with all food safety, sanitation, and operational standards.

Multi-Outlet & Production Oversight

• Manage simultaneous service across diverse restaurants, lounges, and event spaces.
• Oversee prep, production, and à la carte service with flawless coordination.
• Uphold premium purchasing, receiving, and storage protocols for high-quality ingredients.
• Introduce innovative culinary techniques, equipment, and best practices.

Business & Financial Management

• Develop and manage the culinary budget, including food cost, labor planning, and purchasing.
• Implement strategic cost control measures without compromising luxury standards.
• Analyze financial and operational data to refine menu offerings, staffing, and procurement.
• Maintain effective vendor relationships and inventory systems.

Resident Experience & Hospitality

• Serve as an ambassador of hospitality—visible, approachable, and responsive to resident needs.
• Create personalized and memorable dining moments aligned with luxury expectations.
• Elevate resident satisfaction through proactive engagement, feedback, and service recovery.
• Partner with hospitality, wellness, and lifestyle teams to support community-wide experiences.

Team Leadership & Development

• Recruit, train, and mentor a talented culinary team committed to excellence.
• Provide clear expectations, performance feedback, and ongoing development.
• Foster a culture of creativity, accountability, and hospitality-focused service.
• Lead with integrity, professionalism, and a commitment to continuous improvement.

Required Qualifications

• Minimum 5 years of executive culinary leadership in a luxury, multi-outlet environment (luxury/boutique hotel, private club, or comparable).
• Proven experience managing high-volume, complex operations with multiple dining venues.
• Culinary degree or equivalent experience required.
• Strong financial and operational management skills, including budgeting and cost control.
• Exceptional communication and presentation skills; comfortable in resident-facing and event settings.
• Expertise in modern culinary techniques, menu development, and premium ingredient sourcing.
• Extensive catering and special event experience.
• Proficiency with technology systems and Microsoft Office; ServSafe preferred.

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