Chef Manager: Lead Culinary Operations in Memphis

Compass Group, North America; Memphis (TN); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest in Memphis, TN is seeking a Chef Manager to lead both culinary and food service operations for corporate dining environments. This role drives the quality and profitability of on-site dining and catering in today’s fast-paced hospitality landscape.

You will oversee menu development, cost controls, and purchasing with a focus on sustainable, locally sourced ingredients, while maintaining high standards of sanitation and guest satisfaction.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge.
• Working knowledge of HACCP and contract‑managed service experience.
• Extensive knowledge of food trends, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking and a focus on quality and sustainability.

Responsibilities

• Full culinary management of the food service operation, including 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 emphasis on sourcing and utilizing local products.
• Possesses a passion for sustainability.

Skills

Culinary management

P&L accountability

Food cost controls

Inventory management

HACCP knowledge

ServSafe certification

Local sourcing

Sustainability focus

Job description

Eurest in Memphis, TN is seeking a Chef Manager to lead both culinary and food service operations for corporate dining environments. This role drives the quality and profitability of on-site dining and catering in today’s fast-paced hospitality landscape.

You will oversee menu development, cost controls, and purchasing with a focus on sustainable, locally sourced ingredients, while maintaining high standards of sanitation and guest satisfaction.