Chef Manager — Healthcare Dining Leader, Local Sourcing

Compass Group USA; Sharon Valley (CT); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

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 Healthcare, a Compass Group USA company, is seeking a growth-minded Chef Manager to lead our culinary and food service operations. You will oversee full culinary management, inventory, and cost controls while delivering high-quality meals and sustainable practices.

Ideal candidates have three years of culinary management in contract foodservice or fine dining, knowledge of HACCP, and P&L accountability. ServSafe is a plus.

Qualifications

• Must have a working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking needed.
• 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

HACCP knowledge

P&L accountability

Contract foodservice experience

Sustainability

Education

Three years of culinary management experience

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a growth-minded Chef Manager to lead our culinary and food service operations. You will oversee full culinary management, inventory, and cost controls while delivering high-quality meals and sustainable practices.

Ideal candidates have three years of culinary management in contract foodservice or fine dining, knowledge of HACCP, and P&L accountability. ServSafe is a plus.