Chef Manager — Culinary Leader in Corporate Dining

Eurest USA; Tucson (AZ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking a growth-minded Chef Manager to lead culinary and food service operations for our growing business in the United States. You will be responsible for the success of both the culinary and service aspects, ensuring high standards and effective leadership.

The role requires three years of culinary management experience, knowledge of HACCP, and a strong focus on quality, cost control, and local sourcing. Join a fast-growing team dedicated to excellence in corporate dining.

Qualifications

• Must have a 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, 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

P&L accountability

Menu development

Sustainability

Job description

Eurest is seeking a growth-minded Chef Manager to lead culinary and food service operations for our growing business in the United States. You will be responsible for the success of both the culinary and service aspects, ensuring high standards and effective leadership.

The role requires three years of culinary management experience, knowledge of HACCP, and a strong focus on quality, cost control, and local sourcing. Join a fast-growing team dedicated to excellence in corporate dining.