Salary: $95000 - $100000 / yearOther Forms of Compensation: N/A
Job SummaryThe Chef Manager is responsible for leading both culinary and food service operations, ensuring high standards of food quality, safety, sustainability, and guest satisfaction. This position blends hands-on culinary leadership with administrative and operational responsibilities, including inventory management, cost control, staff supervision, and compliance. The ideal candidate is a skilled culinarian with strong leadership abilities and a passion for scratch cooking, seasonal ingredients, and sustainable practices.
Key Responsibilities:- Lead all aspects of culinary operations, including production, menu planning, food preparation, presentation, and sanitation.
- Manage full food service operations, including inventory control, ordering, receiving, and vendor relationships.
- Ensure compliance with HACCP standards, health regulations, and company food safety policies.
- Collaborate with the dining team on creative menu development that emphasizes fresh, seasonal, and sustainable ingredients.
- Maintain P&L accountability, oversee food and labor costs, and contribute to financial reporting and forecasting.
- Lead all hiring, onboarding, scheduling, and performance management for frontline staff.
- Train, mentor, and coach culinary and service teams to uphold service standards and culinary excellence.
- Ensure attention to detail across front- and back-of-house operations, including cleanliness, signage, menu displays, and pricing.
- Support special events, catering functions, and guest dining experiences.
- Lead all aspects of administrative functions such as staff payroll, invoicing, and weekly and month-end reporting.
- Champion a culture of safety, partnership, and continuous improvement across the operation.
Preferred Qualifications:- Minimum of 3 years of culinary management experience in contract foodservice, fine dining, hospitality, or high-volume restaurant settings.
- Strong understanding of P&L management and experience in a contract-managed service environment preferred.
- Proven expertise in menu development, production planning, cost control, and inventory management.
- Extensive knowledge of culinary trends, sustainability practices, and food safety regulations.
- Experience with exhibition cooking and interacting with guests in a customer-focused environment.
- Effective team leadership and performance management skills, including conducting performance evaluations.
- Proficiency in Microsoft Office Suite (Word, Excel, Outlook, Teams).
- ServSafe Certification preferred.
- Culinary degree or equivalent experience strongly preferred.
Apply to Compass Group today!Click here to Learn More about the Compass StoryAssociates at Corporate are offered many fantastic benefits.- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_CorpAndFoodbuy.pdf
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
Req ID: Compass Corporate
STEPHANIE FREER
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