Senior Chef Manager - Culinary Ops & Leadership

Compass Group USA; Malvern (Chester County); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Medical insurance

Vision plan

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest in Malvern, PA seeks a Sr. Chef Manager to oversee front and back of house operations, maintain a high‑quality culinary program, and manage financial reporting.

Responsibilities include menu development, inventory, purchasing, labor and food cost controls, sanitation, and staff development. Qualifications include five years of progressive culinary management, a culinary degree or equivalent experience, strong leadership, and proficiency in budgeting and POS/Office software.

Qualifications

• Degree in Culinary Arts is preferred or equivalent professional experience.
• Five years progressive culinary management experience.
• Strong leadership and ability to multitask.
• P&L and financial reporting experience.
• Knowledge of budgets, labor costs, inventory controls.
• Excellent verbal and written communication skills.

Responsibilities

• Oversee back and front of house operations for food service departments.
• Maintain a quality culinary program and manage financial reporting.
• Menu development, inventory, purchasing, labor and food cost controls.
• Ensure sanitation standards and personnel management including hiring/training.
• Lead purchasing, inventory controls and supervise team development.

Skills

Culinary management

Leadership

P&L reporting

Purchasing

Inventory controls

Budgeting

Food cost control

Food safety HACCP

Team development

Microsoft Office

Education

Culinary degree or equivalent

Tools

Microsoft Office

POS systems

Job description

Eurest in Malvern, PA seeks a Sr. Chef Manager to oversee front and back of house operations, maintain a high‑quality culinary program, and manage financial reporting.

Responsibilities include menu development, inventory, purchasing, labor and food cost controls, sanitation, and staff development. Qualifications include five years of progressive culinary management, a culinary degree or equivalent experience, strong leadership, and proficiency in budgeting and POS/Office software.