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Job Overview
Compensation
Salary
Range $79,000.00 - $80,000.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee Discounts
Job Description
This opportunity is with a well-established and growing company in the food service industry that values growth-minded individuals passionate about culinary excellence. The company offers a dynamic work environment focused on delivering high-quality food service and culinary management. They prioritize sustainability, quality, and innovation in their menu development and service operations, ensuring satisfaction for their customers and clients. The establishment operates in a contract-managed service setting, emphasizing local sourcing of food products and cost-effective culinary operations. Employment type is not explicitly stated, and salary details are not provided, but the position offers a chance to significantly impact the company’s culinary... Show More
Job Requirements
- Minimum three years of culinary management experience
- Knowledge of inventory management and purchasing controls
- Experience with contract-managed food service operations
- Strong understanding of food safety standards including HACCP
- Ability to manage P&L reports
- Proven skills in menu development and cost control
- Passion for sustainability and local sourcing
Job Qualifications
- Working knowledge of HACCP
- Three years of culinary management experience in contract foodservice, fine dining, or restaurant setting
- Knowledge of inventory and purchasing controls
- Understanding of food and catering trends
- Experience with exposition cooking
- Knowledge of P&L accountability
- ServSafe certification is a plus
Job Duties
- Manage culinary operations including inventory, ordering, and receiving
- Develop menus with a focus on cost control and local sourcing
- Maintain P&L accountability and oversee contract-managed food service operations
- Implement and monitor food safety standards including HACCP
- Lead food production and ensure high standards in food quality, sanitation, and presentation
- Manage purchasing processes and cost controls
- Supervise exposition cooking and culinary staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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