Chef Manager | Culinary Leader, Local Sourcing & P&L

Compass Group USA; Clearwater (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest in Clearwater, FL seeks a Chef Manager to lead culinary and food service operations. You will manage inventory, ordering, and receiving, develop menus, and control costs while focusing on local sourcing and sustainable practices.

Ideal candidates have 3+ years of culinary management in contract foodservice or fine dining, with HACCP knowledge and strong understanding of food costs, production, and presentation. This is a full-time on-site role with opportunities for growth.

Qualifications

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

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Proficiency in menu development, cost controls, purchasing and inventory with a focus on sourcing local food products.
• Possesses a passion for sustainability.

Skills

Culinary management

P&L accountability

Menu development

Cost controls

Sustainability

HACCP knowledge

Contract foodservice experience

Inventory & purchasing

Job description

Eurest in Clearwater, FL seeks a Chef Manager to lead culinary and food service operations. You will manage inventory, ordering, and receiving, develop menus, and control costs while focusing on local sourcing and sustainable practices.

Ideal candidates have 3+ years of culinary management in contract foodservice or fine dining, with HACCP knowledge and strong understanding of food costs, production, and presentation. This is a full-time on-site role with opportunities for growth.