Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $74,000.00 - $80,000.00
Work Schedule
Standard Hours
Flexible
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, a prominent member of Compass Group USA, is a distinguished leader in the business and industry dining sector, renowned for providing exceptional food services to employees of some of the nation’s largest and most prestigious companies. Operating across every state and spanning various industries, Eurest is committed to delivering world-class culinary experiences through its corporate cafes, executive dining rooms, on-site catering services, and innovative vending solutions. The company prides itself on fostering a dynamic, innovative, and high-performing environment where team members can thrive, grow professionally, and contribute to a shared commitment to quality and excellence. Eurest’s workforce includes over... Show More
Job Requirements
- Associate degree or equivalent culinary experience
- three to five years of progressive culinary and kitchen management experience
- experience in catering and high-volume foodservice operations
- hands-on chef experience
- knowledge of food safety, sanitation and production standards
- proficiency with Microsoft Office and internet applications
- ServSafe certification highly desirable
- ability to maintain a safe and sanitary kitchen environment
- excellent leadership and communication skills
- ability to comply with health and safety regulations
- flexibility to work scheduled hours including some evenings
Job Qualifications
- A.S. or equivalent experience
- minimum of three to five years of progressive culinary and kitchen management experience
- extensive catering experience preferred
- experience in high volume, complex foodservice operations
- institutional and batch cooking experiences
- hands-on chef experience required
- comprehensive knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation
- proficiency with computers including Microsoft Office, Outlook, email and internet
- ServSafe certification preferred
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning and presentation standards
- complete and utilize daily production worksheets and waste logs
- train kitchen staff in food preparation, safe handling, equipment operation, food safety and sanitation
- establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- manage inventory of food and non-food supplies within guidelines
- make decisions regarding utilization of leftover food products
- comply with federal, state and local health and sanitation regulations
- follow facility, department, and company safety policies and procedures
- participate and attend departmental meetings and staff development programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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