Campus Executive Chef: Lead High-Volume Dining & Menus

Compass Group USA; Cambridge (MA); Presencial; USD 135.000 - 140.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Descripción de la vacante

Eurest, Cambridge, MA, is seeking a Campus Executive Chef to oversee all culinary functions for a dining account. You will lead a team of associates, ensure safety and sanitation, and partner with marketing to roll out new culinary programs.

The role emphasizes menu creation, cost controls, and inventory management in a high-volume setting. The ideal candidate has 3–5 years of culinary management experience, a culinary degree preferred, and a proven track record in catering and cost-control

Formación

• Preferred qualifications include a culinary degree, 3–5 years of culinary management experience, high volume production and catering experience, and experience managing cost controls.

Responsabilidades

• Oversee all culinary functions for the dining account.
• Manage and lead a team of associates; ensure safety and sanitation.
• Plan and create menus; purchase and manage inventory; roll out new culinary programs with marketing and culinary teams.

Conocimientos

Culinary management experience

High volume production

Catering experience

Cost controls

Leadership

Educación

Culinary degree preferred

Descripción del empleo

Eurest, Cambridge, MA, is seeking a Campus Executive Chef to oversee all culinary functions for a dining account. You will lead a team of associates, ensure safety and sanitation, and partner with marketing to roll out new culinary programs.

The role emphasizes menu creation, cost controls, and inventory management in a high-volume setting. The ideal candidate has 3–5 years of culinary management experience, a culinary degree preferred, and a proven track record in catering and cost-control