Sr. Chef Manager - EDU/ New Business - Spring Hill

Compass Group

4d•$60,000 - $70,000•Onsite

About The Position

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Bring your culinary leadership to center stage as our Sr. Chef Manager in Spring Hill, FL!In this high-impact role as a Sr. Chef Manager, you’ll lead both back-of-the-house and front-of-the-house operations for a vibrant education account, overseeing daily dining, catering, and concessions while shaping an exceptional food experience for students and staff. You’ll be the creative force behind a quality-driven culinary program—designing engaging menus, ensuring top-tier food and sanitation standards, and keeping operations running smoothly and efficiently. From managing inventory, purchasing, and cost controls to overseeing financial reporting, you’ll have full ownership of the program’s success. Just as important, you’ll build and inspire a strong culinary team. You’ll hire, train, coach, and develop staff, fostering a positive kitchen culture where people can grow and do their best work every day.

Requirements

Five years of progressive culinary management experience
Must possess a passion for excellence
Must be knowledgeable on HACCP controls, along with proper storage and use of food
Purchasing, food storage, and sanitation experience
P&L and financial reporting experience
Knowledge of budgets, labor costs, and inventory controls
Strong leadership, coaching, and training skills
Computer skills: proficient in Microsoft Office and POS
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 the highest standards of personal integrity and ethical behavior

Nice To Haves

A degree in Culinary Arts is preferred or equivalent professional experience
Prior culinary experience in an education setting is desired
Catering experience
ServSafe or Department of Health certification a plus

Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
Participates in employee meetings and training programs
Conducts safety, sanitation, and maintenance programs
Maintains food cost while ensuring quality standards
Maintains an active role in managing team developments
Manages purchasing and inventory controls
Performs related duties and special projects as assigned
Catering and concessions