Senior Chef Manager: Culinary Ops & Team Leadership

Unidine; Franklin (KY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance / AD

Disability Insurance

Retirement Plan

Paid Time Off

Job summary

Compass Group is seeking a Senior Chef Manager in Kentucky to oversee both back- and front-of-house operations for food service and environmental services. You will drive a quality culinary program, manage financial reporting, menu development, inventory, labor and food cost controls, sanitation standards, and personnel management.

Responsibilities include supervising staff, safety and training programs, and maintaining cost efficiencies while upholding high culinary standards.

Qualifications

• Degree in Culinary Arts or equivalent professional experience.
• Three 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: Microsoft Office and POS.

Responsibilities

• Supervise back and front of the house operations.
• Manage safety, sanitation, and maintenance programs.
• Oversee menu development, purchasing, and inventory controls.
• Control food costs while maintaining quality standards.
• Lead and develop the culinary team through coaching and training.

Skills

Culinary leadership

Team supervision

Menu planning

Cost control

Training/coaching

Microsoft Office

POS systems

Verbal/written comms

Education

Degree in Culinary Arts or equivalent

Tools

ServSafe

HACCP knowledge

Job description

Compass Group is seeking a Senior Chef Manager in Kentucky to oversee both back- and front-of-house operations for food service and environmental services. You will drive a quality culinary program, manage financial reporting, menu development, inventory, labor and food cost controls, sanitation standards, and personnel management.

Responsibilities include supervising staff, safety and training programs, and maintaining cost efficiencies while upholding high culinary standards.