Chef Manager, College Dining | Lead High-Volume Café

Compass Group USA; Charlotte (NC); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA's Canteen division in Charlotte, NC seeks a Chef Manager to lead a high-volume café operation. You will oversee food production, catering events, staffing, and financial performance, partnering with the Complex Manager to drive excellence.

The role requires hands-on leadership, culinary expertise, and the ability to balance service quality with budget goals in a fast-paced environment.

Qualifications

• Leadership experience in foodservice, restaurant, catering, or hospitality operations.
• Strong culinary and food production knowledge.
• Experience managing inventory, purchasing, and food costs.
• Proficiency with Microsoft Office and computer systems.
• Excellent organizational, communication, and leadership skills.
• Ability to manage multiple priorities in a fast-paced environment.

Responsibilities

• Oversee daily café operations including breakfast, lunch, and menu items.
• Coordinate catering events from box lunches to hot buffets and special functions.
• Recruit, hire, train, coach, and develop team members; manage labor costs.
• Control inventory, ordering, and product costs; process invoices.
• Build strong customer relationships and resolve concerns promptly.

Skills

Leadership

Culinary knowledge

Inventory management

Budgeting

Staff development

Communication

Education

ServSafe Certification

Tools

Microsoft Office

POS systems

Job description

Compass Group USA's Canteen division in Charlotte, NC seeks a Chef Manager to lead a high-volume café operation. You will oversee food production, catering events, staffing, and financial performance, partnering with the Complex Manager to drive excellence.

The role requires hands-on leadership, culinary expertise, and the ability to balance service quality with budget goals in a fast-paced environment.