Culinary Operations Leader: Floating Chef Manager

Eurest USA; Normal (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking a Floating Chef Manager in Normal, IL to lead both culinary and food service operations, driving quality and efficiency in a growing business unit. You will oversee inventory, ordering, and receiving, while ensuring strong cost controls and menu development aligned with local sourcing initiatives.

The ideal candidate has 3+ years of culinary management experience in contract foodservice or fine dining, with HACCP knowledge and ServSafe certification preferred.

Qualifications

• Working knowledge of HACCP.
• 3 years of culinary management experience in contract foodservice, fine dining, or equivalent.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, and cost controls.
• Experience with exposition cooking.
• P&L accountability and contract-managed service experience is desirable.
• ServSafe certification is a plus.

Responsibilities

• Full culinary management of food service operation including inventory, ordering, and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing local products.
• Possesses a passion for sustainability.

Skills

Culinary management

P&L accountability

Menu development

Cost controls

Inventory management

Local sourcing

Sustainability

HACCP knowledge

Food cost controls

Education

ServSafe certification

Job description

Eurest is seeking a Floating Chef Manager in Normal, IL to lead both culinary and food service operations, driving quality and efficiency in a growing business unit. You will oversee inventory, ordering, and receiving, while ensuring strong cost controls and menu development aligned with local sourcing initiatives.

The ideal candidate has 3+ years of culinary management experience in contract foodservice or fine dining, with HACCP knowledge and ServSafe certification preferred.