Back of the House Manager - Corporate Dining (NY)

Compass Group•New York, NY

1d•$90,000 - $95,000•Onsite

About The Position

As the Back of House Manager, you will oversee all culinary and operational activities within the back of house for a premier, high-volume corporate dining account in NY. This leadership role is responsible for ensuring exceptional food quality, operational efficiency, and adherence to company standards while supporting a sophisticated dining program that serves a discerning corporate clientele. You will lead and develop a team of culinary and support associates, manage daily production and service operations, maintain food safety and sanitation compliance, and drive continuous improvement initiatives. Working closely with culinary and operational leadership, you will help execute innovative, wellness-focused dining experiences, support special events and catering functions, and ensure seamless service delivery in a fast-paced, client-focused environment.

Requirements

Minimum of three years of progressive culinary/kitchen management experience in a high-volume setting
Experience in corporate dining preferred
High volume purchasing, food storage, quality assurance, inventory control, and sanitation experience
Self-starter and ability to multitask
Knowledge of safe and sanitary food handling principles
Ability to lift, bend, carry up to 40 lbs., and manage proper storage of food items as necessary
Strong supervisory, leadership, hands-on management, and coaching skills
Good communication skills, both written and verbal
Proficient computer skills to include: various computer programs, Microsoft Office programs, e-mail, and the Internet
Strong financial, budgetary, and food cost control practices
Conformity to the highest standards of personal integrity and ethical behavior

Nice To Haves

Degree in Culinary Arts is preferred or equivalent professional experience
ServSafe or Department of Health certification a plus

Responsibilities

Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production, purchasing, receiving, food storage and facility maintenance
Provides leadership and direction to the utility and culinary team, including hiring, training, developing, coaching and counseling
Oversees inventory, ordering/purchasing, food cost controls, training, and sanitation