Chef Manager: Culinary Leadership & Local Sourcing

Compass Group USA; Buffalo (MN); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Unidine, a member of Compass Group USA, is seeking a growth-minded Chef Manager to lead our culinary and food service operation in Buffalo, MN. You will oversee menu development, inventory, and cost controls while guiding a team to deliver exceptional guest experiences.

You will drive sustainability, ensure HACCP standards, and manage P&L accountability within a contract foodservice setting, focusing on high-quality, locally sourced ingredients.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant settings.
• Working knowledge of HACCP.
• Extensive knowledge of food and catering trends with focus on quality and presentation.
• Experience with P&L accountability and contract-managed service is desirable.
• ServSafe certification is a plus.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on local sourcing.
• Maintain standards of sustainability and food safety.

Skills

Culinary management

Menu development

Cost controls

Inventory management

Sustainability

P&L accountability

Exposition cooking

Vendor sourcing

Job description

Unidine, a member of Compass Group USA, is seeking a growth-minded Chef Manager to lead our culinary and food service operation in Buffalo, MN. You will oversee menu development, inventory, and cost controls while guiding a team to deliver exceptional guest experiences.

You will drive sustainability, ensure HACCP standards, and manage P&L accountability within a contract foodservice setting, focusing on high-quality, locally sourced ingredients.