Traveling Chef Manager: Culinary Ops & Menu Innovation

Compass Group USA; Edison (NJ); On-site; USD 34,000 - 55,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Legal Services

Job summary

Canteen, part of Compass Group USA, is seeking a growth-minded Chef Manager to lead both culinary and food service operations. You will oversee inventory, purchasing, and receiving, while driving menu development and cost controls with a focus on sourcing local products and sustainability.

The role requires strong culinary management experience, exposure to contract foodservice, and a working knowledge of HACCP.

Qualifications

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

Responsibilities

• Full culinary management of food service operation including inventory, ordering and receiving.
• Proficiency in menu development and cost controls with emphasis on sustainable sourcing.
• Manage purchasing and inventory with focus on local products.
• Maintain compliance with food safety standards and HACCP protocols.

Skills

Culinary management

Menu development

Cost controls

Purchasing

Sourcing local food

Sustainability mindset

Education

ServSafe certified

Job description

Canteen, part of Compass Group USA, is seeking a growth-minded Chef Manager to lead both culinary and food service operations. You will oversee inventory, purchasing, and receiving, while driving menu development and cost controls with a focus on sourcing local products and sustainability.

The role requires strong culinary management experience, exposure to contract foodservice, and a working knowledge of HACCP.