Chef Manager: Lead Culinary & Team in Fast‑Paced Growth

Compass Group USA; Stamford (CT); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

FLIK Hospitality in Stamford, CT seeks a Chef Manager to lead culinary and food service operations, ensuring exceptional quality, hospitality, and daily efficiency. This hands-on leader will oversee menu development, purchasing, inventory, financial performance, food safety, and team development, while mentoring staff and driving operational excellence in a fast-paced environment.

Experience in contract food service or hospitality preferred; ServSafe certification is a plus; strong leadership

Qualifications

• Three or more years of culinary management experience preferred.
• Experience with menu development, purchasing, inventory and cost controls.
• Knowledge of P&L management, HACCP, and food safety standards.
• Strong leadership, communication, and organizational skills.

Responsibilities

• Lead daily culinary and food service operations.
• Manage purchasing, inventory, ordering, and food cost controls.
• Develop menus and maintain high standards for food quality and presentation.
• Monitor labor, budgets, and overall financial performance.
• Recruit, train, coach, and develop culinary associates.
• Ensure HACCP, food safety, and sanitation standards.

Skills

culinary management

menu development

purchasing

inventory

cost controls

P&L management

HACCP

food safety

leadership

communication

organizational

Job description

FLIK Hospitality in Stamford, CT seeks a Chef Manager to lead culinary and food service operations, ensuring exceptional quality, hospitality, and daily efficiency. This hands-on leader will oversee menu development, purchasing, inventory, financial performance, food safety, and team development, while mentoring staff and driving operational excellence in a fast-paced environment.

Experience in contract food service or hospitality preferred; ServSafe certification is a plus; strong leadership