Chef Manager | Culinary Leader in Corporate Dining & Growth

Eurest USA; Austin (TX); On-site; USD 75,000 - 80,000; 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 USA in Austin is seeking a growth-minded Chef Manager to lead both culinary and food service operations. You will oversee the kitchen, staff, inventory, purchasing, and local sourcing to drive quality and profitability.

Required are three years of culinary management experience with a focus on cost controls and menu development. A sustainability mindset and HACCP knowledge are preferred. This role is on-site and part of Compass Group USA's culinary leadership.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant.
• Working knowledge of HACCP and food safety best practices.
• Experience with inventory, purchasing and cost controls.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with focus on local products.
• Ensure sustainability and high quality in service delivery.
• Understand P&L accountability and contract-managed service expectations.

Skills

Culinary management

Menu development

Cost controls

Purchasing

Sustainability

Exposition cooking

Food safety basics

Tools

HACCP basics

Job description

Eurest USA in Austin is seeking a growth-minded Chef Manager to lead both culinary and food service operations. You will oversee the kitchen, staff, inventory, purchasing, and local sourcing to drive quality and profitability.

Required are three years of culinary management experience with a focus on cost controls and menu development. A sustainability mindset and HACCP knowledge are preferred. This role is on-site and part of Compass Group USA's culinary leadership.