Chef Manager: Lead Culinary & Food Service Ops

Eurest USA; Richmond (VA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking a growth-minded Chef Manager to lead culinary and food service operations in Richmond, VA. This role combines strategic menu development with hands-on kitchen management to ensure high-quality, cost-efficient service for corporate dining locations.

The ideal candidate has at least three years of culinary management experience in contract foodservice or fine dining, strong knowledge of HACCP, and a track record in controlling costs and profitability. ServSafe is a plus.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or a restaurant with inventory and purchasing control.
• Working knowledge of HACCP.
• ServSafe certification is a plus.
• Experience with menu development, cost controls and sourcing local ingredients.

Responsibilities

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

Skills

Culinary management

P&L accountability

Menu development

Cost controls

Inventory management

Local sourcing

Sustainability

Exposition cooking

ServSafe certification

Job description

Eurest is seeking a growth-minded Chef Manager to lead culinary and food service operations in Richmond, VA. This role combines strategic menu development with hands-on kitchen management to ensure high-quality, cost-efficient service for corporate dining locations.

The ideal candidate has at least three years of culinary management experience in contract foodservice or fine dining, strong knowledge of HACCP, and a track record in controlling costs and profitability. ServSafe is a plus.