Sr. Chef Manager - Corporate Dining/ Carnival (Miami, FL)

Compass Group

2d•$90,000 - $100,000•Onsite

About The Position

The Senior Chef Manager oversees high-volume corporate café and dining operations at Carnival Cruise Line’s corporate office in Doral, FL, with full responsibility for both front- and back-of-house performance. This role drives a high-quality, efficient culinary program while managing financial reporting and operational controls. Key responsibilities include menu development tailored to a fast-paced corporate environment, catering execution, inventory and purchasing management, and strict oversight of labor and food costs. The position also ensures compliance with sanitation standards and leads all aspects of team management, including hiring, training, coaching, and ongoing staff development.

Requirements

At least 5 years of progressive culinary management experience is required
Catering experience with events ranging from large-scale to small scale
Self-starter, innovative, and able to multitask
Maintains a positive attitude under pressure and motivates the team
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

Degree in Culinary Arts is preferred or equivalent professional experience
ServSafe or Department of Health certification is 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