Chef Manager: Culinary Lead, Cost Control & Menu Innovation

Compass Group USA; Santa Cruz (CA); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state

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

CCL Hospitality Group is seeking a growth-minded Chef Manager to lead the culinary and food service operation. You will be responsible for the success of both the culinary and food service operation, managing inventories, pricing, and sourcing strategies to ensure quality and cost controls.

The role emphasizes menu development, sustainability, and contract-managed service experience. You will work within a dynamic team and contribute to a culture of hospitality and service excellence.

Qualifications

• Must have working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

Culinary management

Menu development

Cost controls

Inventory management

Job description

CCL Hospitality Group is seeking a growth-minded Chef Manager to lead the culinary and food service operation. You will be responsible for the success of both the culinary and food service operation, managing inventories, pricing, and sourcing strategies to ensure quality and cost controls.

The role emphasizes menu development, sustainability, and contract-managed service experience. You will work within a dynamic team and contribute to a culture of hospitality and service excellence.