Chef Manager: Elevate Healthcare Dining & Sustainability

Compass Group USA; Cumming (GA); 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

Flexible Spending Accounts (FSAs)

Job summary

Unidine, a Compass Group company, is seeking a Chef Manager to lead culinary and food service operations at a behavioral health facility. You will be responsible for end-to-end management, including inventory, ordering, and menu development, with a strong emphasis on local sourcing and cost control.

The role requires HACCP knowledge, at least three years of culinary management experience in contract foodservice or healthcare, and a commitment to sustainability.

Qualifications

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

P&L accountability

Menu development

Cost controls

Sourcing local ingredients

Sustainability

Job description

Unidine, a Compass Group company, is seeking a Chef Manager to lead culinary and food service operations at a behavioral health facility. You will be responsible for end-to-end management, including inventory, ordering, and menu development, with a strong emphasis on local sourcing and cost control.

The role requires HACCP knowledge, at least three years of culinary management experience in contract foodservice or healthcare, and a commitment to sustainability.