Kitchen Production Manager: Culinary Ops & Cost Control

Compass Group USA; Needham (MA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

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

Chartwells Higher Ed at Babson College in Babson Park, MA is seeking a Kitchen Production Manager to lead our culinary and food service operation, driving quality, service standards and efficiency across the site.

You will manage inventory, ordering and receiving; develop menus with cost controls; apply HACCP and food safety standards; monitor local sourcing and sustainability; and demonstrate strong P&L awareness while leading a motivated team.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or a restaurant with inventory and purchasing control.
• Working knowledge of HACCP.
• Extensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• ServSafe certification is a plus.
• Experience with sourcing and utilizing local food products.

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

Culinary management

Inventory management

P&L accountability

Food cost controls

Sustainability focus

HACCP knowledge

Exposition cooking

Food trends knowledge

Job description

Chartwells Higher Ed at Babson College in Babson Park, MA is seeking a Kitchen Production Manager to lead our culinary and food service operation, driving quality, service standards and efficiency across the site.

You will manage inventory, ordering and receiving; develop menus with cost controls; apply HACCP and food safety standards; monitor local sourcing and sustainability; and demonstrate strong P&L awareness while leading a motivated team.