CHEF / DINING SERVICES DIRECTOR - EASTOVER, SC

Compass Group•EASTOVER, SC

5d•$70,000 - $75,000

About The Position

Canteen is seeking a forward-thinking, hospitality-driven Chef / Dining Director to lead its corporate café program in Eastover, South Carolina. The role combines culinary leadership, client relations, and operational accountability to deliver exceptional dining experiences and operational excellence. The ideal candidate has a strong client-facing background, can build and maintain executive-level relationships, and brings the creativity and culinary expertise to develop authentic, innovative menus featuring diverse regional flavors and techniques. The position leads the culinary and café operation, oversees inventory and purchasing, creates seasonal menus, manages financial performance, and champions sustainability and responsible sourcing. It also designs catering for executive meetings and corporate events and develops a team focused on high-quality food and service. The schedule is Monday through Friday, starting at 6 a.m. Salary is $70,000–$75,000 per year, with a yearly bonus opportunity.

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 tailored solutions that exceed expectations.
Deep 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 to deliver a seamless, elevated guest experience.
Oversee inventory, ordering, and receiving.
Create and execute seasonally inspired, chef-driven menus focused on quality and presentation.
Drive financial performance, including food cost, purchasing, and P&L accountability.
Champion sustainability and responsible sourcing, emphasizing local and seasonal ingredients.
Design and execute innovative catering experiences for executive meetings and corporate events.
Inspire, mentor, and develop the team to deliver excellent food and service.