Floating Chef Manager: Culinary & Ops Leader

Compass Group, North America; Normal (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Job summary

Eurest in Normal, IL is seeking a growth-minded Floating Chef Manager to lead both culinary and food service operations on site. You will manage staff, menus, inventories and sourcing to deliver high-quality meals in corporate cafeterias and executive dining rooms while upholding sustainability goals.

The role emphasizes strong culinary leadership, cost controls, and contract-based service knowledge, with a focus on local sourcing and continuous improvement in operations and guest satisfaction.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant settings.
• Working knowledge of HACCP and food safety standards.
• Experience with inventory, purchasing, and cost controls.
• P&L accountability experience desirable.
• ServSafe certification is a plus.

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Oversee culinary and food service operations with a focus on sourcing and utilizing local products and sustainable practices.
• Proficient in menu development, cost controls, purchasing and inventory management.
• Possesses a passion for sustainability.

Skills

HACCP knowledge

P&L accountability

Menu development

Cost controls

Inventory management

Exposition cooking

ServSafe certification

Job description

Eurest in Normal, IL is seeking a growth-minded Floating Chef Manager to lead both culinary and food service operations on site. You will manage staff, menus, inventories and sourcing to deliver high-quality meals in corporate cafeterias and executive dining rooms while upholding sustainability goals.

The role emphasizes strong culinary leadership, cost controls, and contract-based service knowledge, with a focus on local sourcing and continuous improvement in operations and guest satisfaction.