Culinary Operations Manager | Menu & Cost Control

Compass Group USA; Wichita (KS); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Shopping Program

Wellness Programs

Discount Marketplace

ID Theft Protection

Pet Insurance

Employee Assistance

FSAs

Job summary

Compass Group USA is seeking a growth-minded Chef Manager to lead both the culinary and food service operations. You will oversee inventory, purchasing, and menu development while focusing on cost controls and sustainability.

The ideal candidate will have HACCP knowledge and at least three years of culinary management experience in contract foodservice or related settings, with strong emphasis on quality, sanitation, and trends in catering. Excellent leadership is required.

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 needed.
• Knowledge of P&L accountability and contract-managed service experience is desirable.

Responsibilities

• Oversee full culinary management of food service operation, including inventory, ordering and receiving.
• Develop menus and cost controls with a focus on sourcing local products.
• Demonstrate a passion for sustainability in operations.

Skills

Culinary management

Inventory management

P&L accountability

Menu development

Sustainability

Food cost controls

Job description

Compass Group USA is seeking a growth-minded Chef Manager to lead both the culinary and food service operations. You will oversee inventory, purchasing, and menu development while focusing on cost controls and sustainability.

The ideal candidate will have HACCP knowledge and at least three years of culinary management experience in contract foodservice or related settings, with strong emphasis on quality, sanitation, and trends in catering. Excellent leadership is required.