Chef Manager - Lead Culinary & Ops in Richmond

Compass Group USA; Richmond (VA); On-site; USD 65,000 - 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 Richmond, VA is seeking a growth-minded Chef Manager to lead the culinary and food service operations for our client site. You will supervise inventory, ordering and receiving, menu development, and cost controls, with a focus on sourcing local products and sustainability.

Ideal candidates have three years of culinary management experience in contract foodservice or fine dining, working knowledge of HACCP, and strong P&L awareness.

Qualifications

• Must have a working knowledge of HACCP.
• 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.

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

Skills

Culinary management

Inventory management

Purchasing

Cost controls

Menu development

Sustainability

P&L accountability

HACCP knowledge

Job description

Eurest in Richmond, VA is seeking a growth-minded Chef Manager to lead the culinary and food service operations for our client site. You will supervise inventory, ordering and receiving, menu development, and cost controls, with a focus on sourcing local products and sustainability.

Ideal candidates have three years of culinary management experience in contract foodservice or fine dining, working knowledge of HACCP, and strong P&L awareness.