CHEF MANAGER

Compass Group Poland Sp. z o.o.; Andover (MA); On-site; USD 60,000 - 75,000; Full time

Job summary

A leading company in corporate dining is seeking a Chef Manager for their Tempe, AZ market. The role involves overseeing culinary and food service operations, managing inventory, and ensuring quality catered events while maintaining sustainability. Ideal candidates will have strong culinary management experience and excellent communication skills.

Qualifications

• At least three years of culinary management experience in contract foodservice.
• Knowledge of HACCP standards and P&L accountability.

Responsibilities

• Manage culinary aspects including inventory, ordering, and receiving.
• Develop menus and control costs while sourcing local ingredients.
• Collaborate with clients for quality catered events.

Skills

Communication

Bilingual (Spanish)

Culinary Management

Inventory Control

Sustainability

Tools

MS Office

Proprietary Inventory Software

Job description

Job Summary

Kick your culinary career into high gear with Eurest. We are seeking a growth-minded Chef Manager for our corporate dining account based in the Tempe, AZ market. In this role, you will be responsible for the success of both the culinary and food service operations. This includes back-of-house activities, daily operations oversight, reporting, scheduling, inventory control, POS system management, etc. Applicants must have excellent communication skills and be proficient in reporting & computer functions (MS Office, proprietary inventory & ordering software, etc.).

NOTE: Must be able to work Monday through Friday, 10 am to 8 pm

Key Responsibilities:

• Manage the culinary aspects of the food service operation, including inventory, ordering, and receiving
• Knowledge of P&L accountability; contract-managed service experience is a plus
• Develop menus, control costs, handle purchasing and inventory, with a focus on sourcing local ingredients
• Collaborate with the client to deliver quality catered events as required
• Maintain a passion for sustainability and quality ingredients

Preferred Qualifications:

• Knowledge of HACCP standards
• Bilingual (Spanish) candidates preferred
• At least three years of culinary management experience in contract foodservice, fine dining, or restaurant settings, with inventory and purchasing expertise
• Strong knowledge of food and catering trends, sanitation, food costs, and presentation
• Experience with exposition cooking
• Familiarity with P&L and contract service systems, and comfortable using technology daily