Chef Manager: Lead Culinary Ops & Sustainability

Compass Group USA; Chelmsford (MA); 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 is seeking a growth-minded Chef Manager to lead our culinary and food service operations in Chelmsford, MA. You will oversee inventory, purchasing, and menu development to drive quality and sustainability in on-site dining for corporate clients.

Ideal candidates bring at least three years in culinary management within contract foodservice or fine dining, with strong knowledge of HACCP, cost controls, and trends in food presentation.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Must have a working knowledge of HACCP.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

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

HACCP

P&L accountability

Menu development

Cost controls

Local sourcing

Exposition cooking

Job description

Eurest is seeking a growth-minded Chef Manager to lead our culinary and food service operations in Chelmsford, MA. You will oversee inventory, purchasing, and menu development to drive quality and sustainability in on-site dining for corporate clients.

Ideal candidates bring at least three years in culinary management within contract foodservice or fine dining, with strong knowledge of HACCP, cost controls, and trends in food presentation.