Creative Chef Manager: Culinary Leadership & Innovation

Compass Group USA; Vancouver (WA); On-site; USD 65,000 - 90,000; 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

Bon Appetit Management Company is seeking a growth-minded Chef Manager to lead both culinary and food service operations. You will oversee the entire food service program, including inventory, purchasing, and menu development with an emphasis on local sourcing and sustainability.

The ideal candidate has at least three years of culinary management in contract foodservice, fine dining, or restaurant settings, strong P&L awareness, and knowledge of HACCP.

Qualifications

• Must have working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory/purchasing knowledge.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking.
• Knowledge of P&L accountability and contract-managed service experience is desirable.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• Proficient in menu development, cost controls, purchasing and inventory with focus on sourcing local products.
• Demonstrates a passion for sustainability.

Skills

Culinary management

P&L accountability

Menu development

Sourcing local products

Sustainability

HACCP knowledge

Tools

ServSafe knowledge

Job description

Bon Appetit Management Company is seeking a growth-minded Chef Manager to lead both culinary and food service operations. You will oversee the entire food service program, including inventory, purchasing, and menu development with an emphasis on local sourcing and sustainability.

The ideal candidate has at least three years of culinary management in contract foodservice, fine dining, or restaurant settings, strong P&L awareness, and knowledge of HACCP.