Chef Manager: Lead Culinary & Ops | Bonus & Benefits

Compass Group USA; Franklin (KY); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Unidine, an industry-leading hospitality food service group, is seeking a Chef Manager to oversee back and front of house operations and maintain a quality culinary program. You will manage financial reporting, menu development, inventory, labor and food costs while ensuring sanitation standards and staff development.

You will lead purchasing, inventory controls, and supervise teams with a focus on safety and guest satisfaction across multiple operations.

Qualifications

• Degree in Culinary Arts or equivalent professional experience.
• Three years progressive culinary management experience.
• Knowledge of HACCP controls and proper food storage.
• P&L and financial reporting experience.
• Strong leadership, coaching and training skills.
• Excellent verbal and written communication skills.

Responsibilities

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
• Participates in employee meetings and training programs
• Conducts safety, sanitation and maintenance programs
• Maitains food cost while ensuring quality standards
• Maintains an active role in managing team developments
• Manages purchasing and inventory controls
• Performs related duties and special projects as assigned

Skills

Leadership & coaching

Communication skills

P&L management

Financial reporting

Education

Culinary Arts degree or equivalent

Tools

Microsoft Office

POS

Job description

Unidine, an industry-leading hospitality food service group, is seeking a Chef Manager to oversee back and front of house operations and maintain a quality culinary program. You will manage financial reporting, menu development, inventory, labor and food costs while ensuring sanitation standards and staff development.

You will lead purchasing, inventory controls, and supervise teams with a focus on safety and guest satisfaction across multiple operations.