Chef Manager: Culinary Leader & Menu Innovator

Compass Group USA; Mason (OH); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a growth-minded Chef Manager to lead the culinary and food service operation of a contract foodservice account. You will oversee inventory, ordering, receiving, menu development, and cost controls while delivering exceptional service.

Ideal candidates have at least three years of culinary management experience in contract foodservice or fine dining, knowledge of P&L, and a passion for sustainable sourcing.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant operations.
• Knowledge of P&L accountability and cost controls.
• Experience with exposition cooking and inventory management.
• ServSafe certification is a plus.

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 focus

Job description

Compass Group USA is seeking a growth-minded Chef Manager to lead the culinary and food service operation of a contract foodservice account. You will oversee inventory, ordering, receiving, menu development, and cost controls while delivering exceptional service.

Ideal candidates have at least three years of culinary management experience in contract foodservice or fine dining, knowledge of P&L, and a passion for sustainable sourcing.