SR. CHEF MANAGER- WESTBOROUGH, MA
About The Position
The Senior Chef Manager is responsible for the front- and back-of-house operations of food service departments. The role maintains a quality culinary program and processes financial reporting. Duties include menu development, inventory and purchasing, labor and food cost controls, sanitation standards, and personnel management, including hiring, coaching, counseling, training, and development. Eurest is part of Compass Group USA and provides dining services in corporate cafes and executive dining rooms, with on-site catering and other food service offerings. This position is based in Westborough, Massachusetts.
Requirements
- Five years of progressive culinary management experience.
- Ability to multitask and maintain a positive attitude under pressure while motivating the team.
- Knowledge of HACCP controls and proper food storage and use.
- Experience with purchasing, food storage, and sanitation.
- Experience with P&L and financial reporting.
- Knowledge of budgets, labor costs, and inventory controls.
- Strong leadership, coaching, and training skills.
- Proficiency in Microsoft Office and POS systems.
- Excellent verbal and written communication skills.
- Exceptional business etiquette and client relations.
- Ability to lift, bend, and carry up to 40 lbs.
- Knowledge of safe and sanitary food-handling principles.
- Conformity to high standards of personal integrity and ethical behavior.
Nice To Haves
- Degree in Culinary Arts or equivalent professional experience.
- ServSafe or Department of Health certification.
Responsibilities
- Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
- Participate in employee meetings and training programs.
- Conduct safety, sanitation, and maintenance programs.
- Maintain food costs while ensuring quality standards.
- Actively manage team development.
- Manage purchasing and inventory controls.
- Perform related duties and special projects as assigned.
- Manage front- and back-of-house food service operations.
- Maintain a quality culinary program and process financial reporting.
- Develop menus and manage labor and food cost controls.
- Maintain sanitation standards.
- Hire, coach, counsel, train, and develop personnel.
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
- Employee referral bonus
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
