Lead daily food operations through menu planning, cost controls, and hands-on preparation while managing a facility kitchen for Compass Group.
As Kitchen Manager, you will oversee food preparation, service presentation, ordering, inventory, and operational administration. The position includes directing associates, resolving employee relations issues, and communicating with clients. You will also prepare menus and special functions while maintaining quality, safety, and budget standards.
Key Responsibilities: Manage day-to-day food operations at the facility
Plan menus, expenditures, revenues, costing, and inventory
Train, schedule, supervise, and direct associates
Order products and maintain inventory reporting
Prepare and present food for daily service and functions
Requirements: Minimum two years’ related management or supervision experience
Knowledge of food and catering trends
Proven management and robust supervisory skills
Excellent written and verbal communication skills
Microsoft Office knowledge and evening, weekend availability
Bring kitchen leadership, food preparation, inventory control, and quality assurance expertise to Compass Group’s facility operations.