Chef Manager - Lead Kitchen Ops & Menu Innovation

Compass Group USA; Bridgeton (MO); On-site; USD 70,000 - 73,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Critical Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Choice Auto and Home Program

Job summary

Culinary Services Group in Bridgeton, MO is hiring a Chef Manager to lead daily kitchen operations and ensure top-quality food and service for clients. You will support the Food Service Director, manage staff development, and drive continuous improvement in production and sanitation.

You should bring hands-on chef experience, 1–3 years in culinary management, and strong food cost awareness. This role involves high-volume catering and collaboration with marketing and culinary teams.

Qualifications

• 1 to 3 years of culinary management experience.
• Hands-on chef experience is required.
• Extensive catering experience is preferred.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• ServSafe Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Supports the Food Service Director in managing day-to-day foodservice operations.
• Oversees production, quality assurance, and safety standards.
• Develops and trains staff; engages with clients to ensure satisfaction.
• Manages menus, recipes, and ordering with Executive/Sous Chefs.
• Implements cost controls and maintains high food quality.
• Contributes to program rollouts and catering events.

Skills

Culinary management

Hands-on chef

Catering experience

Food safety knowledge

MS Office / Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Job description

Culinary Services Group in Bridgeton, MO is hiring a Chef Manager to lead daily kitchen operations and ensure top-quality food and service for clients. You will support the Food Service Director, manage staff development, and drive continuous improvement in production and sanitation.

You should bring hands-on chef experience, 1–3 years in culinary management, and strong food cost awareness. This role involves high-volume catering and collaboration with marketing and culinary teams.