Culinary Operations Manager - Menu, Cost & Events

Compass Group USA; Minneapolis (MN); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Corporate in Minneapolis seeks a growth-minded Chef Manager for our corporate dining account. You will oversee both culinary and food service operations, balancing back-of-house activities with daily operations, reporting, scheduling, inventory control, and POS management.

The role requires culinary leadership, P&L awareness, and a focus on quality, local sourcing, and sustainability, with opportunities for advancement within a leading national foodservice company.

Qualifications

• Three years of culinary management experience in contract foodservice or full service restaurant with inventory and purchasing knowledge and control.
• Knowledge of HACCP and food safety standards.
• Experience leading back-of-house operations and managing a team.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Accounting for P&L and contract-managed service requirements.
• Menu development, cost controls, purchasing, and local sourcing.
• Partner with client to deliver on-site catered events and quality service.
• Lead and motivate a high-performing team; drive sustainability and quality ingredients.

Skills

Culinary management

Menu development

Cost controls

Purchasing

Inventory management

P&L accountability

Team leadership

Contract foodservice experience

HACCP knowledge

Job description

Compass Corporate in Minneapolis seeks a growth-minded Chef Manager for our corporate dining account. You will oversee both culinary and food service operations, balancing back-of-house activities with daily operations, reporting, scheduling, inventory control, and POS management.

The role requires culinary leadership, P&L awareness, and a focus on quality, local sourcing, and sustainability, with opportunities for advancement within a leading national foodservice company.