Chef Manager

Eurest Core Values

We believe we’re better together. As one team spanning coast to coast, our core values guide our actions, shape our culture, and define our service.

Hospitality

Great hospitality starts with demonstrating genuine care for others. We do this through great food, thoughtful service, and safe, responsible practices that protect our guests and teams.

Kindness and Respect 

Two words that go hand-in-hand in what our work is truly about: taking care of people. Everyone has a seat at our table. We take the time to understand others and listen, valuing diverse perspectives and responding with compassion and empathy.

Trust 

We earn trust by doing what we say we’re going to do and taking ownership. We understand people count on us to deliver with consistency, honesty, and accountability across every location and line of business.

Innovation 

We embrace fresh thinking and collaboration to find smarter ways to serve. With the flexibility to adapt across industries, we design dining and workplace solutions that move our clients, partners and teams forward.

Excellence 

Excellence is how we operate daily. We hold ourselves to high expectations and take pride in our work. We lead with energy, creativity, and a service mindset that turns everyday into something exceptional.

Job Summary

Are you ready to blend culinary creativity with operational leadership? As a Chef Manager, you’ll take center stage in managing daily kitchen operations, inspiring culinary talent, and elevating our food service experience. Reporting to the Executive Chef, you will champion top-tier culinary and sanitation standards, lead high-performing teams, and turn everyday dining into an exceptional culinary journey.

We are looking for a passionate culinary leader with sharp business savvy and a drive to create unforgettable workplace dining. If you thrive on motivating kitchen staff, crafting delicious food programs, and fostering vibrant community engagement, this high-impact opportunity is for you!

Job Description

Key Responsibilities:

• Culinary Operations: Test and execute high-quality dishes while overseeing daily meal preparation, cooking, and presentation across all meal periods.
• Kitchen Leadership & Staff Supervision: Recruit, train, schedule, and mentor cooks and kitchen support staff, promoting high culinary standards, safety protocols, and teamwork.
• Inventory, Ordering & Cost Control: Manage food purchasing, vendor relationships, stock levels, and inventory controls to maintain food cost efficiency and minimize food waste.
• Food Safety & Quality Assurance: Enforce strict HACCP, ServSafe, health code, and sanitation standards across all prep, cooking, and storage areas.
• Guest Service & Dining Collaboration: Work closely with front-of-house service staff to ensure smooth meal service, accommodate dietary needs, and maintain high guest satisfaction.
• Financial & Operational Management: Monitor kitchen operating budgets, labor costs, and meal counts, implementing continuous improvements to optimize culinary operations.

Preferred Qualifications and Competencies:

• Associate degree or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (or equivalent practical experience).
• 3+ years of progressive culinary leadership experience in high-volume dining, corporate food service, or hospitality operations, working under an Executive Chef.
• Proven ability to oversee kitchen production, meal execution, and high standards of dish presentation while maintaining consistent food quality and service delivery.
• Strong leadership skills in recruiting, training, scheduling, and mentoring kitchen support staff and cooks, promoting safety, sanitation, and team collaboration.
• Active ServSafe Manager (or equivalent) certification with thorough knowledge of HACCP guidelines, health safety codes, and kitchen sanitation compliance.
• Experience with food purchasing, inventory management systems, vendor logistics, and operational cost controls to optimize kitchen budgets and eliminate food waste.