Culinary Ops Leader — Sustainable Menus & P&L

Compass Group USA; Jackson (MO); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA is seeking a growth-minded Chef Manager to lead both the culinary and food service operations. This role drives menu development, cost controls, and quality while ensuring sustainable practices and local sourcing.

The Chef Manager will oversee inventory, purchasing, and receiving, with emphasis on delivering excellent food service and culinary leadership in a contract environment.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
• Working knowledge of HACCP required.
• ServSafe certification is a plus.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking and strong cost management.

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 and sourcing using local ingredients.
• Focus on sustainability in operations.

Skills

Culinary management

Menu development

Cost controls

P&L accountability

Sustainability focus

Job description

Compass Group USA is seeking a growth-minded Chef Manager to lead both the culinary and food service operations. This role drives menu development, cost controls, and quality while ensuring sustainable practices and local sourcing.

The Chef Manager will oversee inventory, purchasing, and receiving, with emphasis on delivering excellent food service and culinary leadership in a contract environment.