Culinary Operations Manager | Menu & Cost Control Leader

Compass Group, North America; Tucson (AZ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest is seeking a growth-minded Chef Manager to lead culinary and food service operations within our growing business. You will oversee inventory, purchasing, menu development, and cost controls, with a focus on local sourcing and sustainability.

Ideal candidates have at least three years of culinary management in contract foodservice or fine dining, strong knowledge of HACCP, and familiarity with P&L accountability. ServSafe certification is a plus.

Qualifications

• Must have 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 emphasis on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking.
• Knowledge of P&L accountability and contract‑managed service experience desirable.
• ServSafe certification is a plus.

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

Purchasing

Sustainability

Exposition cooking

Education

ServSafe Certification

Job description

Eurest is seeking a growth-minded Chef Manager to lead culinary and food service operations within our growing business. You will oversee inventory, purchasing, menu development, and cost controls, with a focus on local sourcing and sustainability.

Ideal candidates have at least three years of culinary management in contract foodservice or fine dining, strong knowledge of HACCP, and familiarity with P&L accountability. ServSafe certification is a plus.