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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $89,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Eurest is the leading provider of business and industry dining services, recognized nationwide for its dedication to delivering high-quality meals across a broad spectrum of prestigious companies and industries. With operations spread throughout every state, Eurest feeds employees of some of the largest corporations, enhancing workplace satisfaction with professionally prepared food offerings. As part of Compass Group USA, a global leader in foodservice management, Eurest exemplifies innovation and excellence in the culinary world, offering rewarding career opportunities filled with growth potential and professional development. The company values commitment, quality, and a positive work environment, making it a sought-after employer for... Show More
Job Requirements
- A.O.S. degree in culinary arts or culinary certificate
- Three to five years of culinary experience
- Minimum two to five years of culinary or kitchen management experience based on education
- Ability to perform essential job functions
- ServSafe certification
Job Qualifications
- A.O.S. Degree in Culinary Arts or culinary certificate
- Three to five years of culinary experience
- Minimum two to five years of culinary or kitchen management experience
- Catering experience
- Knowledge of food and catering trends
- Focus on quality, production, sanitation, food cost controls, and presentation
- Batch cooking or high volume cooking experience preferred
- Experience with food production for large catering or banquet functions
- ServSafe Certified
Job Duties
- Oversee successful culinary production under the Executive Chef's direction
- Serve as department head in the absence of the Executive Chef
- Ensure adherence to HACCP guidelines for safe and sanitary food production
- Assist with menu development, inventory management, ordering, and purchasing
- Manage food cost controls
- Conduct training, hiring, firing, counseling, coaching, and personnel development
- Maintain sanitation standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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