Chef Manager: Culinary Leadership for Corporate Dining

Compass Group USA; Shepherdsville (KY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest is seeking a Chef Manager in Shepherdsville, KY to lead the culinary and food service operation on site. You will oversee inventory, purchasing, and menu development with a focus on cost controls and local sourcing, while driving sustainability across the operation.

The role requires strong culinary management experience within contract foodservice and an understanding of P&L accountability. A passion for quality and innovation is essential.

Qualifications

• Full culinary management of food service operation including 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 local products.
• Passion for sustainability.

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

HACCP knowledge

Job description

Eurest is seeking a Chef Manager in Shepherdsville, KY to lead the culinary and food service operation on site. You will oversee inventory, purchasing, and menu development with a focus on cost controls and local sourcing, while driving sustainability across the operation.

The role requires strong culinary management experience within contract foodservice and an understanding of P&L accountability. A passion for quality and innovation is essential.