Chef Manager

About the role

As the Chef Manager, you will lead culinary preparation, business development, and team leadership within your assigned account in the greater Cleveland area. You will ensure all production and service meet company standards while consistently meeting customer needs. This role involves overseeing the quality of the final product and managing the team responsible for its creation.

Responsibilities

• Lead the successful execution of food preparation and client service for assigned locations, including Breakfast, Lunch, and special events.
• Conduct daily line checks to ensure food quality before each meal service.
• Anticipate client needs, uphold quality expectations, and embrace service standards.
• Develop and refine menus, incorporating new culinary trends and ideas.
• Complete weekly production sheets and act as a working manager, leading by example.
• Plan, organize, direct, and delegate responsibilities to meet daily goals.
• Review team performance, identify opportunities for improvement, and implement changes.
• Standardize operating procedures and maintain site-level accountability for culinary quality control.
• Ensure food is prepared, packaged, and served appealingly while maintaining recipe integrity.
• Engage in the selection, training, development, and leadership of the team, including coaching, directing, and evaluating talent.
• Provide recognition for team members excelling in their work and address performance gaps with training and development plans.
• Optimize workforce staffing and ensure clear, timely communication across shifts.
• Oversee business operations such as inventory, ordering, cash deposits, and payroll.
• Build rapport with clients, identify opportunities within accounts, and achieve financial objectives.
• Monitor incoming and outgoing deliveries for quality, completeness, and adherence to timelines.
• Maintain proper inventory levels, ensure efficient stocking, and plan for the utilization of leftover items.
• Participate in hiring, firing, and promotional decisions, and resolve employee concerns or grievances.

Requirements

• Bachelor’s Degree in culinary arts or hospitality, or equivalent work experience in the industry.
• Five or more years of culinary experience, including event management.
• Prior management experience required.
• ServSafe Manager and Allergen certification preferred; must be willing to obtain if not already certified.

Skills

• Passion for food, flavoring, and presentation, with knowledge of food preparation and ingredient pairing.
• Experience creating new dishes and directing teams to recreate dishes using recipes and procedures.
• Skilled at leading teams during events and scaling practices to deliver remarkable client experiences.
• Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals.
• High energy, resilience, and persistence, with a can-do attitude and positive outlook.
• Collaborative work style, respectful of others’ contributions and open to independent thought.
• Direct and honest communication, actively sharing information and seeking collaborative resolutions.
• Alignment with company values, including respect, ethics, creativity, and a long-range view.

Benefits

• Full-time team members are eligible for medical, dental, and vision insurance, life insurance, disability insurance, and parental leave.
• 401(k) with company match for all team members.
• At-work dining perks, flexible schedules, and generous PTO.
• Inclusive employee assistance program.
• Location-specific perks, including wellness programming, on-the-job training, corporate-hosted courses, certifications, and team events.

Average number of direct reports: 3–10 (Cook, Prep Cook, Utility Worker, Cashier).