Chef Manager: Culinary Leadership & Menu Innovation

Compass Group USA; Waverly (OH); On-site; USD 55,000 - 75,000; 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

Morrison Living is seeking a Chef Manager to lead the Culinary Department at a facility, overseeing preparation, menu development, and daily operations. You may supervise hourly staff and collaborate with the Director on menus and ordering for catering events.

This role emphasizes energetic culinary leadership, high standards of food quality, and active participation in cost control and program development to support client satisfaction.

Qualifications

• Progressive culinary/kitchen management experience preferred.
• High volume, complex foodservice operations experience is highly desirable.
• Knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Must be proficient with computers (Word, Excel, PowerPoint, Outlook, Email, Internet).
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.

Responsibilities

• Assist the Director with managing cost controls and expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Involved with inventory management.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary management

Menu planning

Cost control

Office software

Client satisfaction programs

ServSafe certified

Education

A.S. or equivalent

Tools

Microsoft Office

Inventory software

Job description

Morrison Living is seeking a Chef Manager to lead the Culinary Department at a facility, overseeing preparation, menu development, and daily operations. You may supervise hourly staff and collaborate with the Director on menus and ordering for catering events.

This role emphasizes energetic culinary leadership, high standards of food quality, and active participation in cost control and program development to support client satisfaction.