CHEF MANAGER (CATERING & EXECUTIVE DINING) - JOHNSTON, IA

Compass Group•Johnston, IA

1d•$70,000 - $80,000

About The Position

Canteen is seeking a forward-thinking, hospitality-driven Chef Manager to lead its Executive Dining and Corporate Catering Program in Johnston, Iowa. The role oversees executive dining, café operations, and catering services, creating elevated dining and event experiences for executives, clients, and employees while maintaining operational excellence. The Chef Manager develops seasonal, chef-driven menus and delivers premium catering for executive meetings, board functions, client events, and special occasions. The role partners with clients and stakeholders to customize menus, oversees food and labor costs and budgets, manages inventory and sourcing, promotes sustainability and responsible sourcing, and ensures compliance with food safety, sanitation, and HACCP standards. The position also inspires and develops culinary and service team members and maintains high standards of food quality, presentation, and customer satisfaction. The schedule is Monday through Friday, with a 6:00 a.m. start and occasional evenings. The salary range is $70,000–$80,000 per year, with a yearly bonus opportunity of up to 10%.

Requirements

At least 5 years of culinary management experience in executive dining, corporate catering, contract dining, fine dining, hotels, or high-volume upscale environments.
Proven experience planning and executing premium catering events and executive-level dining programs.
Strong culinary creativity and ability to develop innovative menus and memorable guest experiences.
Demonstrated success managing food costs, inventory, labor, and operational performance.
Experience leading and developing culinary and hospitality teams.
Strong understanding of HACCP standards, food safety regulations, and sanitation practices.
ServSafe Certification required.
Excellent communication and client relationship management skills.
Passion for hospitality, innovation, culinary excellence, and high-quality ingredients.

Nice To Haves

Experience managing budgets and P&L in a food service environment is preferred.

Responsibilities

Lead executive dining, café operations, and catering services, delivering a seamless and elevated guest experience.
Create and execute seasonal, chef-driven menus focused on quality, presentation, and innovation.
Design and deliver premium catering for executive meetings, board functions, client events, and special occasions.
Partner with clients and stakeholders to customize menus and ensure successful event execution.
Oversee inventory, ordering, receiving, and product sourcing.
Manage food costs, labor, purchasing, budgets, and financial performance.
Promote sustainability and responsible sourcing, emphasizing local and seasonal ingredients whenever possible.
Ensure compliance with food safety, sanitation, and HACCP standards.
Inspire, mentor, and develop culinary and service team members.
Maintain high standards of food quality, presentation, and customer satisfaction across dining and catering functions.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance and AD&D
Disability insurance
Retirement plan
Paid time off
Holiday time off, varying by site and state
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave
Potential additional paid and/or unpaid time off benefits in accordance with applicable laws