Culinary Operations Manager — Menu & Cost Control

Eurest USA; Montgomery (OH); On-site; USD 65,000 - 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

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest USA in Montgomery, OH is seeking a Chef Manager to oversee the culinary and food service operations for a growth-focused client site. You will manage inventory, ordering, receiving, menu development, and cost controls while prioritizing local sourcing and sustainability.

Qualified candidates will have HACCP knowledge, 3+ years of culinary management in contract foodservice or related settings, and familiarity with P&L and contract-managed services. ServSafe certification is a plus.

Qualifications

• Must have a 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.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• ServSafe certified is a plus.

Responsibilities

• Full culinary management of food service operation to include 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.
• Possesses a passion for sustainability.

Skills

Culinary management

HACCP knowledge

P&L accountability

Contract-managed service

Exposition cooking

Food trends

ServSafe certified

Job description

Eurest USA in Montgomery, OH is seeking a Chef Manager to oversee the culinary and food service operations for a growth-focused client site. You will manage inventory, ordering, receiving, menu development, and cost controls while prioritizing local sourcing and sustainability.

Qualified candidates will have HACCP knowledge, 3+ years of culinary management in contract foodservice or related settings, and familiarity with P&L and contract-managed services. ServSafe certification is a plus.