Chef Manager: Lead Culinary Ops & Sustainability

Compass Group USA; St. Louis (MO); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Job summary

Unidine, a leading hospitality food service group, is seeking a Chef Manager to lead both culinary and food service operations for our expanding business. You will oversee menu development, cost controls, inventory, and purchasing, with a focus on sourcing local products and sustainability. Healthcare or senior living experience is valued.

Applicants should have HACCP knowledge and at least three years of culinary experience, including one year in management; ServSafe is a plus.

Qualifications

• Must have HACCP knowledge.
• Three years culinary experience with at least 1 year in management.
• At least 1 year in healthcare or senior living settings.
• Strong knowledge of P&L and contract-managed services.
• Extensive knowledge of food trends, sanitation, and cost controls.
• Experience with exposition cooking.
• ServSafe certification is a plus.

Responsibilities

• Oversee full culinary management of the food service operation.
• Handle inventory, purchasing, and receiving.
• Maintain cost controls and menu development.
• Focus on sourcing local ingredients and sustainability.

Skills

Culinary management

Menu development

Cost controls

P&L accountability

Local sourcing

Sustainability

HACCP knowledge

Job description

Unidine, a leading hospitality food service group, is seeking a Chef Manager to lead both culinary and food service operations for our expanding business. You will oversee menu development, cost controls, inventory, and purchasing, with a focus on sourcing local products and sustainability. Healthcare or senior living experience is valued.

Applicants should have HACCP knowledge and at least three years of culinary experience, including one year in management; ServSafe is a plus.