Chef Manager

About the role

The Chef De Cuisine for Vanderbilt Campus Dining supports the leadership and oversight of day-to-day culinary operations in an assigned dining hall. This role provides hands-on culinary leadership to facilitate a quality dining program that meets or exceeds guest expectations and supports budget management. The Chef De Cuisine fosters an operation built on integrity, respect, and excellence while maintaining relationships with employees, guests, support partners, and other departments within the university community.

Responsibilities

• Promote the vision and core values of Vanderbilt Campus Dining.
• Ensure compliance with Vanderbilt Campus Dining policies, procedures, collective bargaining unit agreements, and employment programs.
• Support financial management of the unit, including forecasting and monitoring the annual operational budget while encouraging creative approaches to improve financial sustainability.
• Develop and maintain positive, professional relationships with employees, guests, support partners, and other departments within the operation and university community.
• Manage organizational changes and communicate messages to the team, serving as a link between managers and leadership.
• Reinforce individual and team accountability, monitor staff performance, coach employees, and implement action plans as needed.
• Provide open and honest feedback to hourly team members and complete performance evaluations.
• Assist with the development and implementation of new policies, procedures, and trainings.
• Develop recipes, source ingredients, and create high-performance menus emphasizing local, nutrient-dense, high-quality foods to optimize taste, nutrition, and diversity.
• Oversee kitchen activities, including food preparation, presentation, portioning, organization, and sanitation.
• Ensure performance expectations and work rules are clearly communicated and followed.
• Supervise staff, plan and coordinate work schedules, and follow departmental procedures and policies.
• Execute the vision of Campus Dining and University leadership by continuously improving food quality, presentation, and service to drive guest satisfaction.
• Work closely with the Director of Culinary Operations, unit General Manager, and dining Registered Dietitian to produce meals and snacks that meet nutritional demands.
• Design seasonal and periodized menus that increase variety and drive engagement.
• Utilize the menu management system to provide menu and nutritional information to customers.
• Foster an atmosphere and dining experience that increases meal attendance and satisfaction.
• Coordinate and guide culinary staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitation.
• Supervise hourly union staff and ensure compliance with the Collective Bargaining Contract, including direct supervision and documentation of disciplinary processes.
• Forecast the annual kitchen budget and analyze P&L spreadsheets to track progress and implement solutions to problem areas.

Qualifications

• High school diploma or GED (required).
• Associate degree from an accredited institution with specialized training in Culinary Arts (preferred).
• 5 years of related culinary management experience in developing a quality food program in a restaurant or hospitality environment (required).
• Strong record of business judgment, including financial and personnel management (required).
• Operational experience with food service applications and computerized menu management systems (preferred).
• Proficiency in Microsoft Office applications (Word, Outlook, Excel) (required).
• Strong communication (verbal, written, interpersonal) skills and ability to communicate effectively with a diverse population (required).
• Strong time management, organizational, and multi-tasking skills with an eye for detail (required).
• Demonstrated ability to deliver exceptional customer service (required).
• Ability to manage people and have accountability for Vanderbilt assets (required).
• ServSafe Manager certification within 30 days of hire (required).
• AllerTrain U certification within 30 days of hire (required).

Supervisory Relationships

This position has direct supervisory responsibility over hourly food service employees and reports administratively and functionally to the General Manager (or other designated position, depending on location).