DISTRICT CHEF (CORPORATE DINING) - 50% TRAVEL

Compass Group•Mason, OH

3d•$100,000 - $120,000

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.Job SummaryAs a District Chef, you are responsible for overseeing all culinary functions for multiple corporate dining accounts. You will support a team of associates and oversee all safety and sanitation as it pertains to the accounts. The ideal candidate brings experience in large‑volume culinary environments, such as major hotels, banquet operations, conference centers, or multi‑unit foodservice organizations and skilled in culinary training, development, and coaching, with the ability to scale recipes, production and standards across diverse locations. Preferred candidate locations include Cincinnati, OH, or Dallas, TX.

Requirements

A minimum of five years of culinary management experience is required.
At least two years of multi-site culinary management experience is required.
High volume production and catering experience is essential.
Previous experience managing cost controls.
Desire to learn and grow with a top notch foodservice company.

Nice To Haves

Culinary degree preferred.

Responsibilities

Provides culinary leadership across corporate dining accounts, requiring approximately 50% travel to deliver training, operational oversight, and hands-on support across multiple locations.
Teaches, trains, and mentors chefs.
Responsible for driving innovation in all accounts.
Helps chefs manage cost controls and control expenditures for the account.
Teaches Chefs how to plan and create all menus.
Shows chefs in the region how to purchases and manage inventory.
Will bring up the skill level of chefs in the region.
Rolls out new culinary programs in conjunction with Company marketing and culinary team.
Develops and communicates strategies for improving customer experience.
Provides training programs to assure consistent, high quality food.