Culinary Director: Local Sourcing & Menu Innovation

Compass Group USA; Pittsburg (KS); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Compass Group USA is seeking a growth-minded Chef Manager for Topeka, Kansas. You will lead culinary and food service operations, manage inventory, and drive profitability while upholding quality and sustainability standards.

The role requires 3+ years in culinary management within contract foodservice or fine dining, with emphasis on cost controls, sourcing local products, and HACCP. ServSafe is a plus and local compliance is expected.

Qualifications

• HACCP knowledge required.
• Three years culinary management in contract foodservice, fine dining or restaurant with inventory/purchasing.
• Extensive knowledge of food and catering trends, quality, sanitation, and cost controls.
• Experience with exposition cooking required.
• P&L accountability and contract-managed service experience desirable.
• ServSafe certification is a plus.

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 local sourcing.
• Demonstrates a passion for sustainability.

Skills

HACCP knowledge

Culinary management

P&L accountability

Food trends

Exposition cooking

Contract foodservice experience

ServSafe certification

Job description

Compass Group USA is seeking a growth-minded Chef Manager for Topeka, Kansas. You will lead culinary and food service operations, manage inventory, and drive profitability while upholding quality and sustainability standards.

The role requires 3+ years in culinary management within contract foodservice or fine dining, with emphasis on cost controls, sourcing local products, and HACCP. ServSafe is a plus and local compliance is expected.