Corporate Dining Chef & Menu Lead

Eurest USA; Chicago, Northern (IL, KY); Hybrid; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Discount

Job summary

Eurest Chicago is seeking a Chef to lead culinary operations for on-site corporate dining. You will provide culinary resources, support client service, and help manage scheduling, discipline, and hiring as needed.

The role involves menu development, ordering, catering event execution, and rollout of new programs in collaboration with the culinary team. A hands-on chef with menu and cost-control experience will thrive in this high-volume, quality-focused environment.

Qualifications

• 1 to 3 years of culinary management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Hands-on chef experience is required.
• Extensive catering experience is preferred.
• High volume batch cooking and complex food service operations experience is preferred.
• ServSafe Certification is preferred.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Provides frontline culinary resources and support.
• Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.
• Assists with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with marketing and culinary team.
• Assists with managing cost controls and control expenditures for the account.
• Performs other duties as assigned.

Skills

Culinary management

Catering experience

Menu planning

Food cost control

Sanitation knowledge

MS Office/Excel

Education

Associate’s degree in Culinary Arts

Tools

Excel

MS Office

Job description

Eurest Chicago is seeking a Chef to lead culinary operations for on-site corporate dining. You will provide culinary resources, support client service, and help manage scheduling, discipline, and hiring as needed.

The role involves menu development, ordering, catering event execution, and rollout of new programs in collaboration with the culinary team. A hands-on chef with menu and cost-control experience will thrive in this high-volume, quality-focused environment.