Chef Manager - Corporate Dining Leader

Compass Group USA; Hollins (VA); Vor Ort; USD 70.000 - 75.000; Vollzeit

Benefits dieser Stelle

Medical Insurance

Dental Insurance

Vision Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Zusammenfassung

Eurest, part of Compass Group USA, is seeking a Chef Manager in the Roanoke, VA area. You will lead a high-volume corporate dining operation, drive exceptional food, service, and results, and own the P&L and budget while upholding HACCP and safety standards.

The role emphasizes ownership, leadership, and the ability to manage a busy dining campus with on-site catering and vending innovations.

Qualifikationen

• 5+ years of direct foodservice operational management experience.
• Strong knowledge of food and catering trends, quality, production, sanitation, cost controls and presentation.
• P&L accountability or contract-managed services experience preferred.
• Strong supervisory, leadership, and coaching skills.
• Excellent written and verbal communication skills across management, client, customer, and staff.
• Strong financial, budgeting, accounting and computational skills.
• Proficiency in Microsoft Office and general computer/email skills.
• ServSafe Certified.

Aufgaben

• Lead and manage a team of front-of-house/back-of-house associates.
• Oversee overall direction, coordination, and evaluation of the account (culinary and service operations).
• Interview, hire, train, and develop associates; plan and assign work and evaluate performance.
• Prepare and manage the annual budget with cost-effective operations.
• Utilize company systems to complete reports including inventory, cash, production, and payroll.

Kenntnisse

Foodservice Management

Inventory & Purchasing

P&L Accountability

Leadership

Communication

Budgeting

MS Office

ServSafe

Jobbeschreibung

Eurest, part of Compass Group USA, is seeking a Chef Manager in the Roanoke, VA area. You will lead a high-volume corporate dining operation, drive exceptional food, service, and results, and own the P&L and budget while upholding HACCP and safety standards.

The role emphasizes ownership, leadership, and the ability to manage a busy dining campus with on-site catering and vending innovations.