Senior Culinary Manager – Corporate Dining Leader

Compass Group, North America; Aurora (CO); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Eurest, a member of Compass Group USA, is seeking a Senior Chef Manager for Aurora, CO to oversee multiple dining locations on a campus. You will lead front-of-house and back-of-house operations, ensure exceptional guest experiences, and uphold high culinary standards with strong financial accountability.

The ideal candidate has five years progressive culinary management, a Degree in Culinary Arts or equivalent, HACCP knowledge, and a proven ability to mentor teams while driving performance.

Qualifications

• Five years progressive culinary management experience
• Must have culinary degree or equivalent
• Strong leadership and coaching skills

Responsibilities

• Carry out supervisory responsibilities per policies and laws
• Lead employee meetings and training programs
• Conduct safety, sanitation, and maintenance programs
• Maintain food cost while ensuring quality
• Manage purchasing and inventory controls
• Lead team development and mentorship

Skills

Culinary leadership

Budget & P&L

Staff development

Strong communication

Safety & sanitation

Education

Degree in Culinary Arts

Tools

MS Office

POS

Purchasing systems

Job description

Eurest, a member of Compass Group USA, is seeking a Senior Chef Manager for Aurora, CO to oversee multiple dining locations on a campus. You will lead front-of-house and back-of-house operations, ensure exceptional guest experiences, and uphold high culinary standards with strong financial accountability.

The ideal candidate has five years progressive culinary management, a Degree in Culinary Arts or equivalent, HACCP knowledge, and a proven ability to mentor teams while driving performance.