Chef Manager

Location: Sheboygan, WI

Pay varies by location.

About Us

Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare and cultural environments. Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Our Mission: To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Our Vision: To be the best in the industry at elevating hospitality experiences for places where people want to be.

Our Values: F.I.R.S.T.

• Family – Treat people as family.
• Integrity – Do the right thing.
• Responsiveness – Listen first. Then act with urgency.
• Service Excellence – Deliver exceptional experiences every day.
• Teamwork – Win together.

About the Role

A Chef Manager with American Dining Creations will oversee all culinary and service operations for an assigned account location. This position will be the company representative of American Dining Creations to the client and customer.

Responsibilities

• 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.

Requirements

• 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.

Benefits

• 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