CHEF MANAGER - FARMINGTON, CT

Compass Group•Farmington, CT

11d•$75,000 - $78,000•Onsite

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Working as the Chef Manager, you will lead all aspects of the culinary and dining services operation, delivering an elevated food program designed to provide an exceptional dining experience for the client’s leadership team. This role is responsible for menu planning and collaboration, purchasing and inventory management, financial performance, and overall operational excellence. The Chef Manager will oversee both front- and back-of-house operations, ensuring the highest standards of food quality, hospitality, sanitation, and service. Additional responsibilities include managing labor and food costs, developing and coaching team members, driving client satisfaction, and fostering a culture of innovation, accountability, and outstanding guest experience.

Requirements

A culinary professional with a genuine passion for food and a desire to remain hands-on in the kitchen, leading through culinary expertise and execution.
An individual who takes pride in every dish served, from everyday offerings to signature menu features, ensuring consistent quality and presentation.
Strong knowledge of current culinary trends, techniques, and ingredients, with the ability to introduce fresh ideas and innovative concepts.
A collaborative team player who brings a positive attitude, strong work ethic, and commitment to excellence in every aspect of the operation.
A creative and motivated chef who thrives in a dynamic environment and is eager to make a meaningful impact on the guest experience.
Knowledge of P&L accountability and contract-managed service experience is desirable.

Nice To Haves

Must have a working knowledge of HACCP
Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Experience with exposition cooking needed
ServSafe certified is a plus

Responsibilities

Lead all aspects of the culinary and dining services operation, delivering an elevated food program designed to provide an exceptional dining experience for the client’s leadership team.
Responsible for menu planning and collaboration, purchasing and inventory management, financial performance, and overall operational excellence.
Oversee both front- and back-of-house operations, ensuring the highest standards of food quality, hospitality, sanitation, and service.
Manage labor and food costs, develop and coach team members, drive client satisfaction, and foster a culture of innovation, accountability, and outstanding guest experience.
Create exceptional culinary experiences using seasonal, locally sourced ingredients while helping to elevate and innovate our food program.
Collaborate with a small, passionate team dedicated to delivering outstanding quality, hospitality, and guest satisfaction.
Expand culinary expertise and creativity in an environment that encourages continuous learning, professional development, and innovation.
Contribute to menu development, recipe creation, and the execution of modern, trend-forward culinary offerings.
Play an active role in shaping the dining experience through creativity, attention to detail, and operational excellence.
Full culinary management of food service operation to include inventory, ordering and receiving.
Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
Possesses a passion for sustainability.