Vice President of Culinary - Remote

Eurest

Salary: $170,000 - $190,000 per year.

Other Forms of Compensation: Annual bonus potential, company vehicle lease or monthly car allowance.

Pay Grade: ((payGrade_obj))

Job Summary

As a Vice President of Culinary Services, you will ensure the highest level of culinary standards are maintained within the Defense Sector. You will manage culinary leaders and hold them accountable to corporate and sector standards, including hiring and training executive chefs, menu creation, cost reduction, and standards implementation for all defense sector accounts. The role is hands‑on, supporting chefs with culinary development, opening support, new and rebid sales, catering events, and standards adherence.

Key Responsibilities

• Develop a long‑term culinary innovation strategy and culinary standards that balance consumer expectations with corporate financial goals.
• Serve as the primary culinary subject matter authority within the Defense Sector, communicating and educating on industry trends.
• Provide overall mentorship, inspiration, direction, and training for all culinary team members.
• Build strategic alliances and partnerships within the organization to collaboratively implement business strategies.
• Maintain knowledge of the Defense Sector's key culinary needs and take appropriate actions.
• Partner with purchasing and supply chain to facilitate ingredient selection, maintain managed order guides, and optimize suppliers.
• Support the business development process in collaboration with sector‑specific partners.
• Lead design, development, and maintenance of standardized recipes for various applications.
• Maintain strategic accountability for menu/product offerings, including food cost controls, core recipe standardization, portion standards, inventory management, prep standards, and waste/cost control programs.
• Travel up to 50% of the time.
• Perform other duties as assigned.

Qualifications

• ACF certification or equivalent certification or Culinary Degree required; Bachelor’s degree preferred.
• 10+ years of culinary management experience with at least 3 years of multi‑location experience across a wide geographic span.
• Project management skills—experience with construction and design projects is a plus.
• Experienced in leading teams.
• Ability to generate revenue by building top‑line initiatives while understanding middle and bottom‑line tactics.
• Strong strategic and analytical thinking.
• Proven track record in managing and leading an R&D team and/or menu innovation process across multiple units (a plus).
• Demonstrated experience across restaurant/casual dining and contract food service environments, successfully leading large‑scale, high‑volume culinary operations and driving growth across diverse market segments; experience in mass production and fast‑paced settings strongly desired.

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Equal Opportunity Employer Statement

Compass Group is an equal‑opportunity employer. We are committed to treating all applicants and associates fairly based on their abilities, achievements, and experience, without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.

The company reserves the right to modify or change essential functions based on business necessity.