Chef Manager - Culinary Leader & Growth Impact

Compass Group, North America; Manassas (VA); Presencial; USD 65.000 - 70.000; 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 (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Descripción de la vacante

Eurest in Manassas, VA is seeking an experienced Chef Manager to lead the culinary and food service operation on site. You will oversee inventory, purchasing and menu development while driving cost controls and local sourcing.

The role requires strong leadership, a focus on sustainability, and experience in contract foodservice or fine dining. HACCP knowledge and a ServSafe background are highly regarded.

Formación

• Must have working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory and purchasing knowledge.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, and presentation.
• Experience with exposition cooking is desirable.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• ServSafe certification is a plus.

Responsabilidades

• Full culinary management of the food service operation, including inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possess a passion for sustainability.

Conocimientos

Culinary management

Menu development

Purchasing

Food cost controls

Sustainability

Exposition cooking

P&L accountability

Descripción del empleo

Eurest in Manassas, VA is seeking an experienced Chef Manager to lead the culinary and food service operation on site. You will oversee inventory, purchasing and menu development while driving cost controls and local sourcing.

The role requires strong leadership, a focus on sustainability, and experience in contract foodservice or fine dining. HACCP knowledge and a ServSafe background are highly regarded.