Sustainability-Driven Chef Manager | Culinary Ops Lead

Compass Group USA; Missouri; On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical

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

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA in Missouri is seeking a growth-minded Chef Manager to lead the culinary and food service operation for our contract dining portfolio. You will oversee menu development, purchasing, inventory and local sourcing, while ensuring quality and service standards.

The role emphasizes sustainability, P&L awareness, and teamwork with client sites. Ideal candidates have 3+ years in culinary management within contract foodservice and a ServSafe-like certification is a plus.

Qualifications

• Must have a working knowledge of HACCP.
• Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge.
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experience with exposition cooking.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• ServSafe certified is a plus.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

HACCP knowledge

P&L accountability

Menu development

Cost controls

Inventory management

Job description

Compass Group USA in Missouri is seeking a growth-minded Chef Manager to lead the culinary and food service operation for our contract dining portfolio. You will oversee menu development, purchasing, inventory and local sourcing, while ensuring quality and service standards.

The role emphasizes sustainability, P&L awareness, and teamwork with client sites. Ideal candidates have 3+ years in culinary management within contract foodservice and a ServSafe-like certification is a plus.