Vice President of Culinary - Remote

Compass Group•Denver, CO

1d•$170,000 - $190,000•Remote

About The Position

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest.Job Summary:As a working Vice President of Culinary Services, you will ensure the highest level of culinary standards are maintained within the Defense Sector. You will do this by managing culinary leaders and holding them accountable to corporate and sector standards. This role is responsible for maintaining all assigned sector responsibilities including hiring and training of executive chefs, menu creation, cost reduction, establishing and maintaining culinary standards and more. The role is “physically hands on" in support of all chefs with culinary development, opening support, new and rebid sales, catering events, and standards implementation and adherence for all defense sector accounts. Beyond culinary leadership, this role requires a deeply rooted hospitality-driven mindset. This position is not solely about feeding large populations, it is about delivering true hospitality through food: care, dignity, consistency, and pride in service. As the leader of culinary operations that nourishes our nation’s Army, this role sets the tone for how food supports morale, readiness, and well-being. A genuine passion for hospitality, service to others, and respect for those being served is essential to leading teams who understand the impact their work has on the lives and mission of our service members.

Requirements

ACF certification OR equivalent certification required - Culinary Degree required, Bachelor’s degree preferred
10+ years of culinary management experience with at least 3 years multi-location experience across a wide geographical span
Project management skills
Ability to generate revenue by building top-line driven initiatives, understanding the importance of middle and bottom-line tactics
Strong strategic and analytic thinking

Nice To Haves

Proven track record in managing and leading an R&D team and/or menu innovation process across multiple units - a plus
Demonstrated experience across restaurant/casual dining and contract food service environments, with proven success leading large-scale, high-volume culinary operations and driving growth across diverse market segments; experience in mass production and fast-paced settings - strongly desired

Responsibilities

Developing long-term culinary innovation strategy and culinary standards that balance consumer expectations with corporate financial goals
Serve as the primary culinary subject matter authority within the Defense Sector
Communicate, train and educate team members on the latest trends within the industry
Provide overall mentorship, inspiration, direction & training for all culinary team members
Build strategic alliances and partnerships within the organization to collaboratively implement business strategies
Maintain ongoing knowledge of Defense Sector key culinary needs and take appropriate actions
Develop team members through appropriate training, coaching and mentoring to ensure strong culinary expertise and performance
Partner with purchasing and supply chain to facilitate ingredient selection, maintenance of managed order guides and supplier optimization
Support business development process in collaboration with sector specific partners
Lead design, development and maintenance of standardized recipes for various applications
Serve as the primary culinary subject matter expert within company and communicate and educate on latest trends within the Defense industry
Develop long-term culinary strategy that balances consumer expectations with corporate financial goals/budgets
Maintain strategic accountability for overall menu/product offerings including food cost controls, core recipe standardization, portion standards, inventory management, prep standards, and waste/cost control programs
Travel is 50% or more
Perform other duties as assigned