Chef Manager: Lead Culinary & Operations in Atlanta

Eurest USA; Atlanta (GA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping

Health & Wellness

Discount Marketplace

Identity Protection

Pet Insurance

Commuter Benefits

Employee Assistance

FSAs

Parental Leave

Personal Leave

Job summary

Eurest in Atlanta, GA is seeking a growth-minded Chef Manager to lead the culinary and food service operation, delivering world-class meals in corporate settings.

You will manage inventory, sourcing, menu development, cost controls and P&L awareness, with a focus on sustainability and local product utilization.

Leadership experience in contract foodservice or fine dining is required, along with HACCP knowledge and ServSafe is a plus, to drive quality and compliance across the operation.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant operations.
• Working knowledge of HACCP.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking.
• 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.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Job description

Eurest in Atlanta, GA is seeking a growth-minded Chef Manager to lead the culinary and food service operation, delivering world-class meals in corporate settings.

You will manage inventory, sourcing, menu development, cost controls and P&L awareness, with a focus on sustainability and local product utilization.

Leadership experience in contract foodservice or fine dining is required, along with HACCP knowledge and ServSafe is a plus, to drive quality and compliance across the operation.