Regional Chef

Compass Group USA Inc•Spring, TX

66d•$120,000 - $130,000•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. Job Summary Regional Chef - Corporate Headquarters Campus Spring, TX We're looking for a Regional Chef to lead the culinary vision across a large corporate headquarters campus. In this role, you'll oversee multiple dining operations, mentor talented culinary teams, and ensure Eurest's high standards of creativity, quality, and service are met at every level.

Requirements

5+ years of progressive culinary management experience, including at least 2 years in multi-site leadership.
Strong background in high-volume café dining and C-suite/Executive dining.
Proven success managing food cost, purchasing, and production systems.
Passion for mentoring and developing culinary talent.
A hands-on leader with creativity, flexibility, and a desire to grow within Eurest and Compass Group.

Nice To Haves

Culinary degree preferred.

Responsibilities

Lead and support multiple café and executive dining operations within a large corporate campus.
Train, mentor, and develop chefs to elevate culinary performance and engagement.
Drive menu innovation and rollout new culinary programs in partnership with our marketing and culinary teams.
Manage purchasing, inventory, and cost controls to achieve financial goals.
Ensure compliance with all food safety and sanitation regulations.
Create and implement strategies to continuously improve guest satisfaction and culinary quality.
Foster a culture of teamwork, learning, and culinary excellence.