Traveling Chef Manager: Culinary Ops Leader

Compass Group, North America; Hanover (MD); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Job summary

Canteen is hiring a traveling Chef Manager to lead culinary and food service operations at Hanover, MD. The role emphasizes full culinary management, menu development, local sourcing, and cost controls while driving sustainability across the operation.

Ideal candidates will have at least three years in culinary management within contract foodservice or comparable settings, with HACCP knowledge and strong P&L understanding. Travel is involved, with a salary in the posted range.

Qualifications

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

Exposition cooking

Food cost controls

P&L accountability

Sustainability

Job description

Canteen is hiring a traveling Chef Manager to lead culinary and food service operations at Hanover, MD. The role emphasizes full culinary management, menu development, local sourcing, and cost controls while driving sustainability across the operation.

Ideal candidates will have at least three years in culinary management within contract foodservice or comparable settings, with HACCP knowledge and strong P&L understanding. Travel is involved, with a salary in the posted range.