Chef Manager: Culinary & Operations Leader

Compass Group, North America; Mission Viejo (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group company, seeks a Chef Manager to lead the culinary and food service operations. You will oversee inventory, purchasing, menu development and cost controls while emphasizing local sourcing and sustainability.

The role requires strong leadership in contract foodservice with HACCP knowledge and experience in managing food cost, quality, and service standards across sites.

Qualifications

• Three years of culinary management experience in contract foodservice or related setting.
• Working knowledge of HACCP.
• Extensive knowledge of food and catering trends.
• Experience with exposition cooking.
• P&L accountability and contract-managed service experience desirable.
• ServSafe certification is a plus.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• P&L accountability knowledge desirable in contract-managed service context.
• Proficient in menu development, cost controls, purchasing and inventory with focus on local sourcing.
• Demonstrates commitment to sustainability.

Skills

Culinary management

P&L accountability

Menu development

Sourcing local food

Sustainability

Exposition cooking

ServSafe certified (nice to have)

Job description

Morrison Healthcare, a Compass Group company, seeks a Chef Manager to lead the culinary and food service operations. You will oversee inventory, purchasing, menu development and cost controls while emphasizing local sourcing and sustainability.

The role requires strong leadership in contract foodservice with HACCP knowledge and experience in managing food cost, quality, and service standards across sites.