Culinary Ops Manager - Local Sourcing & Sustainability

Compass Healthcare; Highland (IL); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible 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

Morrison Healthcare is seeking a Chef Manager to lead culinary and food service operations, ensuring high standards of quality, safety, and local sourcing. You will oversee inventory, menu development, and cost controls, while promoting sustainability and efficient service delivery.

Ideal candidates bring 3+ years of culinary management in contract foodservice or fine dining, HACCP knowledge, and familiarity with P&L considerations.

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.
• ServSafe certified is a plus.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• 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

HACCP knowledge

P&L accountability

Menu development

Cost controls

Purchasing & inventory

Sustainability mindset

Exposition cooking

Contract foodservice experience

Job description

Morrison Healthcare is seeking a Chef Manager to lead culinary and food service operations, ensuring high standards of quality, safety, and local sourcing. You will oversee inventory, menu development, and cost controls, while promoting sustainability and efficient service delivery.

Ideal candidates bring 3+ years of culinary management in contract foodservice or fine dining, HACCP knowledge, and familiarity with P&L considerations.