SR. CHEF MANAGER - MALVERN, PA

Compass Group•Malvern, PA

About The Position

The Senior Chef Manager is responsible for front- and back-of-house food service operations, maintaining a quality culinary program, and completing financial reporting. The role includes menu development, inventory and purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management, including hiring, coaching, counseling, training, and development. The Chef Manager carries out supervisory responsibilities according to organizational policies and applicable laws, participates in employee meetings and training, and conducts safety, sanitation, and maintenance programs. The position also manages purchasing and inventory controls, maintains food-cost and quality standards, supports team development, and performs related duties and special projects as assigned. 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. The posting states that associates are offered a range of benefits. Applications are accepted on an ongoing basis.

Requirements

Five years of progressive culinary management experience.
Ability to lift, bend, and carry up to 40 pounds.
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 point-of-sale systems.
Excellent verbal and written communication skills.
Exceptional business etiquette and client relations.
Knowledge of safe and sanitary food-handling principles.
Conformity to high standards of personal integrity and ethical behavior.

Nice To Haves

A degree in Culinary Arts or equivalent professional experience.
Self-starter with an innovative approach and ability to multitask.
Ability to maintain a positive attitude under pressure and motivate a team.
Passion for excellence.
ServSafe or Department of Health certification.

Responsibilities

Oversee front- and back-of-house food service operations.
Maintain a quality culinary program and process financial reporting.
Develop menus.
Manage inventory and purchasing.
Control labor and food costs while maintaining quality standards.
Maintain sanitation standards and conduct safety, sanitation, and maintenance programs.
Manage personnel, including hiring, coaching, counseling, training, and developing employees.
Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
Participate in employee meetings and training programs.
Maintain an active role in team development.
Perform related duties and special projects as assigned.