Lead Chef Manager, Corporate Dining Operations

Eurest USA; Wilmington (DE); On-site; USD 80,000 - 88,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest USA seeks a Sr. Chef Manager in Wilmington, DE, overseeing back and front of house operations to sustain a high-quality culinary program with strong financial controls.

The role includes menu development, purchasing, labor and food cost management, sanitation, and team leadership on a Monday–Friday schedule at DuPont Chestnut Run Plaza. Ideal candidates bring five years of progressive culinary management, a culinary arts background, and proficiency in budgets, inventory controls, and POS

Qualifications

• Degree in Culinary Arts is preferred or equivalent professional experience.
• Five years progressive culinary management experience.
• P&L and financial reporting experience.
• Knowledge of budgets, labor costs, inventory controls.
• Strong leadership, coaching and training skills.
• Computer skills: proficient in Microsoft Office and POS.
• Excellent verbal and written communication skills.
• ServSafe certification a plus.

Responsibilities

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Participates in employee meetings and training programs.
• Conducts safety, sanitation and maintenance programs.
• Maintains food cost while ensuring quality standards.
• Maintains an active role in managing team developments.
• Manages purchasing and inventory controls.
• Performs related duties and special projects as assigned.

Skills

Culinary management

P&L experience

Budgeting

Labor costs

Inventory controls

Leadership and training

Education

Culinary Arts degree

Tools

Microsoft Office

POS

ServSafe certification

Job description

Eurest USA seeks a Sr. Chef Manager in Wilmington, DE, overseeing back and front of house operations to sustain a high-quality culinary program with strong financial controls.

The role includes menu development, purchasing, labor and food cost management, sanitation, and team leadership on a Monday–Friday schedule at DuPont Chestnut Run Plaza. Ideal candidates bring five years of progressive culinary management, a culinary arts background, and proficiency in budgets, inventory controls, and POS