Chef Manager | Culinary Leader, Menu & Cost Control

Compass Group USA; Topeka (KS); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a growth-minded Chef Manager to lead both culinary and food service operations. The role focuses on full culinary management, inventory control, and menu development within contract foodservice settings.

The ideal candidate will have HACCP knowledge, 3+ years of culinary management experience, and strong skills in cost controls, purchasing, and food presentation, with a commitment to sustainability.

Qualifications

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

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving
• 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

Cost controls

Sourcing local foods

Sustainability

HACCP knowledge

Job description

Compass Group USA is seeking a growth-minded Chef Manager to lead both culinary and food service operations. The role focuses on full culinary management, inventory control, and menu development within contract foodservice settings.

The ideal candidate will have HACCP knowledge, 3+ years of culinary management experience, and strong skills in cost controls, purchasing, and food presentation, with a commitment to sustainability.