Chef Manager, Healthcare Dining — Growth & Sustainability

Compass Group USA; New York (NY); 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 Healthcare is seeking a growth-minded Chef Manager to lead the culinary and food service operation in our healthcare program. You will oversee menu development, procurement, and quality, while ensuring compliance with HACCP and contract expectations.

This role requires three years of culinary management in contract foodservice or fine dining, strong cost controls, and a passion for sustainable sourcing. ServSafe certification is a plus, and P&L accountability is desirable.

Qualifications

• Three years of culinary management experience in contract foodservice or fine dining.
• Working knowledge of HACCP.
• Experience with inventory, purchasing, and cost controls.
• Knowledge of food and catering trends; focus on quality and sanitation.
• P&L accountability exposure desirable.
• ServSafe certification is a plus.

Responsibilities

• Oversee full culinary management of the food service operation, including inventory, ordering, and receiving.
• Develop menus, controls on costs, purchasing, and inventory with local sourcing.
• Maintain a focus on sustainability and dining quality throughout the operation.
• Ensure compliance with HACCP and contract requirements.

Skills

Culinary management

HACCP knowledge

P&L accountability

Food & catering trends

Inventory & purchasing controls

Exposition cooking

ServSafe certification

Job description

Unidine Healthcare is seeking a growth-minded Chef Manager to lead the culinary and food service operation in our healthcare program. You will oversee menu development, procurement, and quality, while ensuring compliance with HACCP and contract expectations.

This role requires three years of culinary management in contract foodservice or fine dining, strong cost controls, and a passion for sustainable sourcing. ServSafe certification is a plus, and P&L accountability is desirable.