Evening Chef Manager - Lead Culinary & Operations

Eurest USA; Manassas (VA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest in Manassas, VA is seeking an Evening Chef Manager to lead the culinary and food service operation. You will oversee inventory, purchasing, menu development, cost controls and local sourcing while ensuring superb client service during an evening shift.

This leadership role requires at least three years of culinary management, HACCP knowledge, and a focus on sustainability. The position offers a typical evening schedule and comprehensive benefits through Eurest and Compass Group.

Qualifications

• Three years of culinary management experience in restaurants, fine dining, or hotels.
• Working knowledge of HACCP.
• ServSafe certification is a plus.
• Experience with inventory and purchasing controls.
• Knowledge of P&L accountability and contract‑managed service is desirable.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Manage client interactions professionally and ensure a high‑quality client experience.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Provide front‑of‑house oversight during the evening shift of this 24/7 operation (approx 6:00pm–3:00am) with at least one weekend day.
• Ensure sustainability practices across operation.

Skills

Culinary management

Inventory management

P&L accountability

Menu development

Food cost controls

Sustainability

Job description

Eurest in Manassas, VA is seeking an Evening Chef Manager to lead the culinary and food service operation. You will oversee inventory, purchasing, menu development, cost controls and local sourcing while ensuring superb client service during an evening shift.

This leadership role requires at least three years of culinary management, HACCP knowledge, and a focus on sustainability. The position offers a typical evening schedule and comprehensive benefits through Eurest and Compass Group.