Culinary Operations Manager — Growth & Local Sourcing

Eurest USA; Decatur (IL); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking a growth-minded Chef Manager in Decatur, IL to lead the culinary and food service operation, ensuring high quality, cost control, and local sourcing. This role requires strong leadership in a contract foodservice environment.

You will manage inventory, ordering, and receiving, maintain P&L accountability, and develop menus with sustainability in mind. Three years of culinary management experience and ServSafe knowledge are preferred; the position offers a $60,000–$70,000 salary

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant settings with inventory and purchasing knowledge.
• Knowledge of HACCP and food safety principles.
• Experience with menu development, cost controls, purchasing, and inventory management.
• Experience with exposition cooking and contract-managed service is desirable.

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 a focus on sourcing and utilizing local food products.
• Demonstrates a passion for sustainability.

Skills

Culinary management

P&L accountability

Menu development

Cost controls

Sustainability focus

HACCP knowledge

ServSafe certification a plus

Job description

Eurest is seeking a growth-minded Chef Manager in Decatur, IL to lead the culinary and food service operation, ensuring high quality, cost control, and local sourcing. This role requires strong leadership in a contract foodservice environment.

You will manage inventory, ordering, and receiving, maintain P&L accountability, and develop menus with sustainability in mind. Three years of culinary management experience and ServSafe knowledge are preferred; the position offers a $60,000–$70,000 salary