SR. CHEF MANAGER (CORPORATE DINING) - SPARKS, NV

As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies — in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.

About the role

We’re looking for a Sr. Chef Manager to lead the dining program at a premier client site in Sparks, NV. This is a dual role where you’ll combine culinary leadership with dining experience engagement. You’ll not only guide the kitchen and menu but also play a visible role in the café, ensuring office workers and clients enjoy an exceptional dining experience every day. As part of Eurest (Compass Group USA), you’ll join a network of 16,000 chefs and food professionals across the country. You’ll also have clear growth opportunities into Regional Chef and Director roles as we continue to expand.

Responsibilities

• Lead and mentor a culinary team in both café and catering operations.
• Oversee food preparation and presentation, ensuring compliance with health and safety standards, managing inventory and cost controls, and maintaining operational efficiency.
• Design menus with the freedom to introduce new ideas and global flavors.
• Balance back-of-house culinary excellence with dining experience leadership on the floor.
• Build strong client and guest relationships by being present in the dining space.
• Manage purchasing, inventory, and financial reporting (with the support of Compass resources).
• Ensure quality, safety, and sanitation standards are consistently met.

Requirements

• 5+ years of progressive culinary management experience (corporate dining, hotels, or catering).
• Culinary degree preferred — or equivalent leadership experience.
• Experience in supervising culinary teams, implementing process improvements, and driving consistency in quality and service.
• Strong leadership skills with the ability to coach, inspire, and develop a team.
• Comfortable engaging with clients and guests directly while running operations.
• Solid understanding of budgets, food cost, labor, and inventory management.
• A passion for food and creating memorable dining experiences.
• ServSafe certification a plus.

Pay

Competitive salary: $80,000–$90,000 per year plus 20% bonus potential.

Benefits

• Comprehensive benefits: medical, dental, vision, retirement, and generous PTO.
• Extra perks: wellness programs, pet insurance, shopping discounts, and more.
• Life Insurance / AD&D
• Disability Insurance
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave