Regional Culinary Leader

Compass Group USA; Jersey City (NJ); Presencial; USD 114.000 - 124.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid 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

Descripción de la vacante

Compass Group USA is seeking a Regional Chef to lead culinary programs across a defined territory. You will research, test, develop and rollout new dishes while upholding culinary standards and cost control. Travel extensively to support new accounts, train chefs and ensure consistency across locations.

The position requires leadership of culinary teams, strong program management and a track record of successful multi-unit operations within the food service industry.

Formación

• Five years of progressive food service production management experience.
• Culinary Arts Degree or equivalent is preferred.
• Serv‑Safe Certification is a plus.
• Proficiency with Microsoft Office Suite and Webtrition software.
• Must be comfortable with high travel (about 75%).

Responsabilidades

• Plan, implement and support new food concepts or programs within a territory.
• Lead research, testing, development, documentation, training and rollout of culinary standards.
• Provide culinary leadership to Chefs in the territory and support account openings/renovations.
• Train, coach and develop culinary staff; maintain culinary standards and cost control.
• Prepare required reports and communicate with executive leadership.

Conocimientos

Food service mgmt

Multi-unit exp

Serv-Safe Certification

Computer literacy

5 years experience

Educación

Culinary Arts Degree

Herramientas

MS Office

Webtrition

Descripción del empleo

Compass Group USA is seeking a Regional Chef to lead culinary programs across a defined territory. You will research, test, develop and rollout new dishes while upholding culinary standards and cost control. Travel extensively to support new accounts, train chefs and ensure consistency across locations.

The position requires leadership of culinary teams, strong program management and a track record of successful multi-unit operations within the food service industry.