Supervising Chef, Managed Services

Compass Group•New York, NY

2d•$165,000 - $190,000

About The Position

The Supervising Chef, Managed Services is a senior culinary leadership role reporting to the SVP of Culinary. The role co-creates and implements evolving, innovative food programs that provide culinary expertise, creativity, and support to Restaurant Associates’ Culinary Strategy and Managed Services teams. The position oversees culinary quality, innovation, and dining experiences across assigned Managed Services locations. It establishes back-of-house operating systems, quality assurance standards, safety protocols, and culinary training initiatives. The Supervising Chef coaches and develops team members, supports career growth, and helps ensure delicious, nutritious food and exceptional service across multiple units. The role partners with operations and corporate teams to advance operational excellence, strategic plans, brand integrity, and business growth. The position requires 25% travel or travel as business requires. Candidates must have 6–8 years of progressive hospitality management experience leading teams in luxury restaurant operations, a degree from a post-secondary culinary arts training program, and ServSafe or Department of Health certification.

Requirements

6–8 years of progressive hospitality management experience leading teams in luxury restaurant operations.
Strong passion for great food and hospitality.
Experience with P&L and financial reporting.
Strong leadership, mentorship, and training skills.
Solid understanding of Microsoft Word, Excel, and PowerPoint.
Excellent verbal and written communication skills.
Exceptional business etiquette and client relations skills.
Related experience in upscale, high-volume food service operations.
Knowledge of HACCP controls and proper food storage and use.
Knowledge of executive dining rooms and catering.
Knowledge of safe and sanitary food-handling principles.
ServSafe or Department of Health certification.
Degree from a post-secondary culinary arts training program.
Ability to travel 25% or as business requires.
Ability to work in a fast-paced, changing environment and under pressure.
Ability to work independently and as part of a team.
Strong organization and time-management skills, including prioritizing tasks to meet deadlines.
Ability to build productive relationships, influence and gain support, communicate ethically, and remain receptive to others’ ideas.

Responsibilities

Design, lead, and oversee the overall food experience.
Promote a culture of food and workplace safety.
Ensure flawless, upscale, professional, best-in-class guest service across multi-unit accounts.
Ensure Restaurant Associates purchasing standards and sustainability commitments are met.
Meet timelines for projects and assignments.
Work with unit VPs to support culinary excellence, staffing, and client demands.
Work with Restaurant Associates’ catering companies to improve efficiencies.
Provide culinary staffing support for regional events and units.
Participate in company meetings and training programs.
Conduct regular unit audits, report results and insights, and provide timely solutions.
Advise on food costs while maintaining quality standards.
Manage team development and provide mentorship and training.
Support purchasing and inventory controls.
Build a diverse culinary staff.
Build, write, and upload menus for cafés, catering, coffee bars, and core menus.
Partner with operations leadership and corporate teams on innovation, strategic plans, new food programs, and brand integrity.
Establish back-of-house operating systems, quality assurance standards, safety protocols, and culinary training initiatives.
Perform related duties and special projects as assigned.