Floating Chef Manager
The Role at a glance
We are looking to add an experienced, motivated Traveling Chef Manager for our Lancer Hospitality team. As a traveling chef manager, you will have the opportunity to prepare innovative cuisine and manage BOH operations. This position will be a traveling chef manager for Lancer Hospitality and Corporate Chefs units in the Twin Cities area.
What you'll be doing
- Operational Support & Coverage
- Provide on-site culinary and managerial leadership during:
- Chef PTO/vacation coverage
- Open or transitional leadership roles
- High-volume or peak operating periods (POT)
- Assume full responsibility of kitchen operations including:
- Production and execution
- Staffing and scheduling
- Ordering and inventory management
- Food safety and sanitation compliance
- AR and accounting as needed – Dependent on leave status to who they are supporting
- Culinary Execution & Program Support
- Execute and reinforce Lancer and Corporate Chefs culinary standards, recipes, and menu programs
- Support rollout and consistency of:
- Seasonal menus
- Promotional programs
- Client-driven initiatives
- Partner with Chef Managers to improve:
- Menu execution
- Plate presentation
- Speed of service
- Leadership & Team Development
- Provide hands-on leadership, coaching, and mentorship to kitchen teams
- Support Chef Managers with:
- Training and onboarding
- Performance coaching
- Accountability to standards
- Step in as the acting Food Service Manager/Chef Manager when needed
- Standards, Compliance & Financial Performance
- Ensure strict adherence to:
- Health department regulations
- Company food safety and sanitation standards
- Allergen awareness and compliance protocols
- Support locations in achieving:
- Food cost control targets
- Labor efficiency goals
- Waste reduction initiatives
- Identify operational gaps and implement immediate corrective actions
- Client & Business Support
- Maintain a strong, professional presence with clients and stakeholders
- Support account teams in delivering contractual expectations and service excellence
- Provide feedback and reporting to leadership on:
- Operational challenges
- Team performance
- Opportunities for improvement
- Must-haves:
- 3+ years of progressive culinary leadership experience (Executive Chef, Chef Manager, Food Service manager or similar)
- Strong background in multi-unit or high-volume foodservice operations is a plus
- Proven ability to step into new environments quickly and drive results
- ServSafe Certification
- Willingness to travel frequently across assigned regions
- Nice-to-haves:
- Experience in contract foodservice, hospitality, corporate dining, or attractions (zoos, museums, venues)
- Experience with menu development and program execution
- Previously worked in a corporate culinary structure
What we're looking for
Compensation Range
$53,000-55,000/yr. #LIGG1 #boost
About Lancer
Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities.
About Elior North America
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
Disclaimer
This job description can be revised by management as needed.