Senior Chef Manager: Culinary Leadership & Ops

Compass Group USA; Norwalk (CT); On-site; USD 95,000 - 130,000; 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

CulinArt Group operates in onsite corporate, higher education, private school, healthcare and recreation dining facilities, seeking a Chef Manager Senior to lead back and front of house operations and maintain a quality culinary program.

You will oversee menu development, inventory, purchasing, labor and food cost controls, sanitation standards, and personnel management including hiring, coaching and training to develop the team.

Qualifications

• Degree in Culinary Arts is preferred or equivalent professional experience.
• Five years progressive culinary management experience.
• Knowledge of HACCP controls and proper storage/use of food.
• P&L and financial reporting experience; budgets and labor costs management.

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

Leadership

Culinary management

P&L and financial reporting

Budgets and labor costs

Inventory controls

Team coaching and training

Microsoft Office / POS

Education

Degree in Culinary Arts

Job description

CulinArt Group operates in onsite corporate, higher education, private school, healthcare and recreation dining facilities, seeking a Chef Manager Senior to lead back and front of house operations and maintain a quality culinary program.

You will oversee menu development, inventory, purchasing, labor and food cost controls, sanitation standards, and personnel management including hiring, coaching and training to develop the team.