Chef Manager: Monday–Friday Culinary Leader

Compass Group USA; Covington (VA); On-site; USD 55,000 - 60,000; 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

Medical coverage

Dental coverage

Vision coverage

Life Insurance/AD&D

Disability Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts

Job summary

Morrison Living is hiring immediately for a Chef Manager in Covington, LA. The position is primarily full-time, with a Monday–Friday schedule (8:00am–4:30pm, may vary) and a pay range of $55,000–$60,000.

You will lead the culinary and food service operation, manage inventory, purchasing, and cost controls while focusing on local sourcing and sustainability. Strong HACCP knowledge and at least three years of culinary management are preferred.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining or restaurant environments.
• Working knowledge of HACCP and food safety practices.
• Experience with inventory, purchasing, cost controls, and menu development.
• Knowledge of local sourcing and sustainability in food operations.

Responsibilities

• Oversee full culinary management of the food service operation, including inventory, ordering and receiving.
• Demonstrate P&L accountability and, when relevant, contract-managed service experience.
• Lead menu development and cost controls with a emphasis on quality, production, sanitation and presentation.
• Drive sustainability initiatives within the operation.

Skills

Culinary management

HACCP knowledge

Menu development

P&L accountability

Sustainability focus

Food cost controls

Inventory management

Job description

Morrison Living is hiring immediately for a Chef Manager in Covington, LA. The position is primarily full-time, with a Monday–Friday schedule (8:00am–4:30pm, may vary) and a pay range of $55,000–$60,000.

You will lead the culinary and food service operation, manage inventory, purchasing, and cost controls while focusing on local sourcing and sustainability. Strong HACCP knowledge and at least three years of culinary management are preferred.