Chef / Dining Director - Newberry, SC

Compass Group•Newberry, SC

38d•$65,000 - $70,000•Onsite

About The Position

Canteen is seeking a forward-thinking, hospitality-driven Chef / Dining Director to lead its corporate café program in Newberry, South Carolina. The role combines culinary leadership and operational management to deliver an elevated guest experience and maintain strong client relationships. The ideal candidate brings creativity and culinary expertise to develop authentic, innovative menus featuring diverse regional flavors and techniques, while exceeding guest and client expectations. The position leads all aspects of the café operation, including culinary execution, inventory, purchasing, financial performance, sustainability, catering, and team development. The schedule is Monday through Friday at a corporate café serving breakfast and lunch. The annual salary is $65,000–$70,000, with an opportunity for a yearly bonus. Canteen is part of Compass Group USA. Associates are offered a range of benefits, and applications are accepted on an ongoing basis.

Requirements

At least 5 years of culinary management experience in contract dining, fine dining, or high-volume upscale environments.
Ability to develop trusted client partnerships and deliver strategic, tailored solutions that exceed expectations.
Knowledge of culinary trends, workplace dining, and premium catering execution.
Proven success in cost control, inventory management, and operational leadership.
Experience with exhibition-style cooking and engaging guests through culinary storytelling.
Strong understanding of HACCP standards and food safety practices.
ServSafe certification required.

Nice To Haves

Experience managing P&L in a contract dining environment.

Responsibilities

Lead all aspects of the culinary and café operation and deliver a seamless, elevated guest experience.
Oversee inventory, ordering, and receiving.
Create and execute seasonally inspired, chef-driven menus focused on quality and presentation.
Manage food costs, purchasing, financial performance, and P&L accountability.
Champion sustainability and responsible sourcing, emphasizing local and seasonal ingredients.
Design and execute innovative catering for executive meetings and corporate events.
Inspire, mentor, and develop the team to deliver high-quality food and service.
Build and maintain client partnerships, including executive-level relationships.