Culinary Operations Leader - Menu, Costs & Sustainability

Compass Group USA; Chester (VA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Eurest in the United States is seeking a growth-minded Chef Manager to lead the culinary and food service operation across client sites. You will oversee inventory, menu development, sourcing, and daily operations to deliver high-quality meals in corporate dining environments.

The ideal candidate has HACCP knowledge and at least three years of culinary management experience in contract foodservice or related settings, with a strong emphasis on food quality, cost controls, and sustainability.

Qualifications

• Must have HACCP knowledge.
• Three years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory and purchasing experience.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, and food cost controls.
• Experience with exposition cooking.

Responsibilities

• Full culinary management of the food service operation, including inventory, ordering and receiving.
• 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

P&L accountability

Menu development

Cost controls

Inventory management

Local sourcing

Sustainability

HACCP knowledge

Job description

Eurest in the United States is seeking a growth-minded Chef Manager to lead the culinary and food service operation across client sites. You will oversee inventory, menu development, sourcing, and daily operations to deliver high-quality meals in corporate dining environments.

The ideal candidate has HACCP knowledge and at least three years of culinary management experience in contract foodservice or related settings, with a strong emphasis on food quality, cost controls, and sustainability.