Culinary Manager: Local Sourcing & Growth

Compass Group USA; Mendota Heights (MN); 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

Eurest in Mendota Heights, MN is seeking a growth-minded Chef Manager to lead both the culinary and food service operation on-site. This role focuses on delivering high-quality meals within a contract foodservice environment, driving menu development, and optimizing costs and sourcing.

The ideal candidate has HACCP knowledge, 3+ years in culinary management, and a strong track record in food trends, sanitation, and cost control, with an emphasis on sustainability.

Qualifications

• Must have a working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Extensive knowledge of food and catering trends with a 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 to include 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 a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

Culinary management

Job description

Eurest in Mendota Heights, MN is seeking a growth-minded Chef Manager to lead both the culinary and food service operation on-site. This role focuses on delivering high-quality meals within a contract foodservice environment, driving menu development, and optimizing costs and sourcing.

The ideal candidate has HACCP knowledge, 3+ years in culinary management, and a strong track record in food trends, sanitation, and cost control, with an emphasis on sustainability.