Culinary Manager & Menu Innovation Leader

Compass Group USA; Fremont (CA); On-site; USD 85,000 - 115,000; 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

FSAs

Personal Leave

Job summary

Bon Appetit Management Company, part of Compass Group USA, is seeking a growth-minded Chef Manager to lead both culinary and food service operations for our contract sites. You will be responsible for driving quality, creativity, and service excellence in a fast-paced environment.

The role emphasizes inventory and purchasing, menu development, cost controls, and local sourcing with a strong focus on sustainability.

Qualifications

• Proven experience in culinary management in contract foodservice or fine dining environments.
• Strong knowledge of menu development, cost controls, purchasing, and inventory management.
• Familiarity with P&L accountability and contract-managed service operations.
• Commitment to sustainability and local sourcing practices.
• HACCP knowledge and adherence to food safety standards.

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 and utilizing local products.
• Possesses a passion for sustainability.

Skills

Culinary management

Menu development

Cost controls

P&L accountability

Sustainability

HACCP knowledge

Job description

Bon Appetit Management Company, part of Compass Group USA, is seeking a growth-minded Chef Manager to lead both culinary and food service operations for our contract sites. You will be responsible for driving quality, creativity, and service excellence in a fast-paced environment.

The role emphasizes inventory and purchasing, menu development, cost controls, and local sourcing with a strong focus on sustainability.