Chef Manager - Princeton, NJ

FISD Salary: $75,000 - $80,000 / year

About the role

The Chef Manager is responsible for leading both the culinary and food service operations of a school dining program, ensuring high standards of food quality, safety, sustainability, and guest happiness. This position blends hands-on culinary leadership with administrative and operational responsibilities, including inventory management, cost control, staff supervision, and compliance. The ideal candidate is a skilled culinarian with strong leadership abilities and a passion for scratch cooking, seasonal ingredients, and sustainable practices.

Responsibilities

• Lead all aspects of culinary operations, including production, menu planning, food preparation, presentation, and sanitation.
• Run full food service operations including inventory control, ordering, receiving, and vendor relationships.
• Ensure compliance with HACCP standards, health regulations, and company food safety policies.
• Collaborate with the dining team on creative, student-centered menu development that emphasizes local, sustainable ingredients.
• Maintain P&L accountability, supervise food and labor costs, and contribute to financial reporting and forecasting.
• Lead all hiring, onboarding, scheduling, and performance management for frontline staff.
• Train, mentor, and coach culinary and service teams to uphold service standards and culinary perfection.
• Ensure attention to detail across front- and back-of-house operations including cleanliness, signage, menu displays, and pricing.
• Partner with school administration to support special events and community dining initiatives.
• Lead all aspects of administrative functions such as staff payroll, invoicing, weekly and month-end reporting.
• Champion a culture of safety, partnership, and continuous improvement across the department.

Qualifications

• Minimum of 3 years of culinary management experience in contract foodservice, fine dining, or high-volume restaurant settings.
• Strong understanding of P&L management and experience in a contract-managed service environment preferred.
• Confirmed expertise in menu development, production planning, cost control, and inventory management.
• Extensive knowledge of culinary trends, sustainability practices, and food safety regulations.
• Knowledge of exhibition cooking and interacting with guests in a customer-focused environment.
• Effective team leadership and performance management skills, including conducting performance evaluations.
• Proficiency in Microsoft Office Suite (Word, Excel, Outlook, Teams).
• ServSafe Certification preferred.
• Culinary degree or equivalent experience strongly preferred.

Benefits

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