Chef Manager: Innovative Culinary Leader & Growth Driver

Compass Group USA; East Palo Alto (CA); On-site; USD 75,000 - 100,000; Full time

Benefits offered by this job

Medical Insurance

Vision Insurance

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Bon Appetit Management Company is seeking a growth-minded Chef Manager to lead the culinary and food service operation for a contract account. You will oversee both kitchen operations and guest service, driving quality, cost control, and local sourcing initiatives.

The role emphasizes menu development, inventory control, and P&L accountability, with opportunities to implement sustainable practices and new dining concepts in a dynamic environment.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• ServSafe certification 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

Inventory management

P&L accountability

Menu development

Cost controls

Purchasing

Local sourcing

Sustainability

HACCP

ServSafe

Job description

Bon Appetit Management Company is seeking a growth-minded Chef Manager to lead the culinary and food service operation for a contract account. You will oversee both kitchen operations and guest service, driving quality, cost control, and local sourcing initiatives.

The role emphasizes menu development, inventory control, and P&L accountability, with opportunities to implement sustainable practices and new dining concepts in a dynamic environment.