Chef Manager: Weekday Corporate Dining Leader

Compass Group USA; Farmington (CT); On-site; USD 70,000 - 100,000; 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, a leader in corporate dining, seeks a Chef Manager to lead culinary and dining services for a corporate account. You will oversee menu planning, purchasing, inventory, labor and cost controls, and ensure exceptional guest experiences.

This role involves hands-on leadership in a fast-paced kitchen, collaboration with a small team, and a focus on sustainability and innovation. Monday–Friday schedule; strong culinary expertise preferred.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or similar.
• Strong knowledge of HACCP and sanitation standards.
• Experience with menu development, cost controls, and inventory management.
• Proven ability to lead a team and deliver guest-focused service.

Responsibilities

• Full culinary management of the food service operation including inventory, ordering, and receiving.
• Oversee menu development, purchasing, and cost controls with local sourcing focus.
• Manage labor, food costs, and ensure high standards of quality and hospitality.
• Coach and develop team members and drive client satisfaction with innovation.

Skills

Culinary management

Leadership

Menu development

Cost controls

P&L accountability

Sustainability

Hands-on kitchen leadership

Job description

Eurest, a leader in corporate dining, seeks a Chef Manager to lead culinary and dining services for a corporate account. You will oversee menu planning, purchasing, inventory, labor and cost controls, and ensure exceptional guest experiences.

This role involves hands-on leadership in a fast-paced kitchen, collaboration with a small team, and a focus on sustainability and innovation. Monday–Friday schedule; strong culinary expertise preferred.