Chef Manager: Culinary Leader with P&L & Local Sourcing

Compass Group USA; League City (TX); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Association Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine is seeking a Chef Manager to lead both culinary and administrative operations, overseeing food service for our client locations. This role emphasizes menu development, cost controls, inventory management, and adherence to food safety and sustainability standards.

The ideal candidate will have strong culinary leadership, experience with contract foodservice, and a commitment to quality, teamwork, and guest satisfaction.

Qualifications

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

Menu development

Cost controls

Purchasing

Sustainability

HACCP knowledge

Education

ServSafe certification (preferred)

Job description

Unidine is seeking a Chef Manager to lead both culinary and administrative operations, overseeing food service for our client locations. This role emphasizes menu development, cost controls, inventory management, and adherence to food safety and sustainability standards.

The ideal candidate will have strong culinary leadership, experience with contract foodservice, and a commitment to quality, teamwork, and guest satisfaction.