Chef Manager

• Manage dining services including daily meal service, catering events, and operations
• Execute all menu offerings through daily dining and catering service
• modifying menu based on food trends, costs, patron requests, and seasonal availability
• Purchase all food, beverage, and supplies from corporate approved vendors
• Complete and manage daily and weekly reports to a District Manager
• Ensure temperature and production logs are accurate to meet all local food safety regulations
• Manage staff and work schedules in accordance with labor modules
• Interact daily with clients, guests, and vendors
• May assist and support with special events including new account openings
• May be assigned other duties and responsibilities as needed

• Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred
• Five years' experience in a similar culinary management position that may include retail, hotels, business, or education dining
• Experience with service volume up to 500 customers daily and managing staff of 5 employees or more
• Proficient with Microsoft Office, CATERTRAX and other online order systems
• Ability to work a flexible weekly schedule to accommodate business needs
• Must be able to lift to 50lbs, stand, walk, bend for daily work schedule
• Must possess a valid driver's license

Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred

• Weekly Pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions