Culinary Manager — Local Sourcing & Ops Leader

Compass Group USA; Kansas City (MO); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Compass Group USA is hiring a Chef Manager in Topeka, KS. You will oversee the culinary and food service operation, including inventory, ordering, and receiving, with a strong emphasis on local sourcing and cost control.

A focus on sustainability and menu development will be key to success. Preferred candidates have at least three years in culinary management within contract foodservice or restaurant settings, with HACCP knowledge and P&L awareness.

Qualifications

• Must have 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 is a plus.
• ServSafe certification is a plus.

Responsibilities

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

Skills

Culinary management

Cost controls

Menu development

Sustainability

Food sourcing

Job description

Compass Group USA is hiring a Chef Manager in Topeka, KS. You will oversee the culinary and food service operation, including inventory, ordering, and receiving, with a strong emphasis on local sourcing and cost control.

A focus on sustainability and menu development will be key to success. Preferred candidates have at least three years in culinary management within contract foodservice or restaurant settings, with HACCP knowledge and P&L awareness.