Chef Manager: Lead Culinary, Menu & P&L Impact

Compass Group USA; De Pere (WI); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Eurest in Wisconsin is seeking a growth-minded Chef Manager to lead our culinary and food service operation. You will be responsible for the success of both the culinary and food service operation, including inventory, ordering, and supplier relationships.

The role requires HACCP knowledge, 3 years of culinary management experience in contract foodservice or fine dining, and strong expertise in menu development, cost controls, purchasing, and sustainability practices.

Qualifications

• Must have HACCP knowledge.
• 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.

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

Menu development

P&L accountability

Sustainability focus

Food cost controls

Inventory management

Purchasing

Sanitation knowledge

Exposition cooking

Local sourcing

Job description

Eurest in Wisconsin is seeking a growth-minded Chef Manager to lead our culinary and food service operation. You will be responsible for the success of both the culinary and food service operation, including inventory, ordering, and supplier relationships.

The role requires HACCP knowledge, 3 years of culinary management experience in contract foodservice or fine dining, and strong expertise in menu development, cost controls, purchasing, and sustainability practices.