Chef Manager: Culinary Leader with P&L Focus

Compass Group USA; Damariscotta (ME); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Life Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Compass Group USA, through its Unidine division, is seeking a growth-minded Chef Manager to lead our culinary and food service operation. You will oversee all aspects of kitchen management, inventory, ordering and receiving, and you will drive menu development with a focus on local sourcing and sustainability.

Preferred qualifications include HACCP knowledge, 3+ years of culinary management in contract foodservice or fine dining, strong cost controls and P&L accountability, and ServSafe

Qualifications

• HACCP knowledge and contract foodservice concepts expected.
• Three years or more of culinary management experience in contract foodservice or fine dining.
• Strong focus on cost controls, food safety, and inventory management.

Responsibilities

• Full culinary management of the food service operation, including inventory, ordering and receiving.
• Knowledge of P&L accountability; contract-managed service experience desirable.
• Proficient in menu development with a focus on sourcing local ingredients and sustainability.

Skills

HACCP knowledge

P&L accountability

Menu development

Cost controls

Inventory management

Local sourcing

ServSafe certification

Job description

Compass Group USA, through its Unidine division, is seeking a growth-minded Chef Manager to lead our culinary and food service operation. You will oversee all aspects of kitchen management, inventory, ordering and receiving, and you will drive menu development with a focus on local sourcing and sustainability.

Preferred qualifications include HACCP knowledge, 3+ years of culinary management in contract foodservice or fine dining, strong cost controls and P&L accountability, and ServSafe