Traveling Chef Manager

Full-time, onsite role in Bloomington, Minnesota (Twin Cities area).

About the role

The Traveling Chef Manager is a dynamic, high-impact culinary leader responsible for supporting multiple accounts across Lancer Hospitality and Corporate Chefs. This role operates as a floating chef/manager, providing on-site leadership during periods of transition, peak operating times, PTO, vacations, or vacancies. The Traveling Chef Manager serves as a stabilizer and performance driver, ensuring continuity in food quality, safety, team leadership, and client satisfaction. This individual partners closely with Chef Managers and operations leadership to uphold brand standards, execute culinary programs, and deliver consistent, high-quality guest experiences.

Responsibilities

• 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)
• 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
• 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.
• 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.
• 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

Requirements

• 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 (a plus)
• Proven ability to step into new environments quickly and drive results
• ServSafe Certification
• Willingness to travel frequently across assigned regions

Preferred Qualifications

• 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

Pay

$60,000–65,000/year, dependent on experience.

Benefits

• Medical (for full-time employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness, and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (for full-time employees)
• Paid Time Off

About Corporate Chefs

Offering foodservice management services to businesses across 17 states and the District of Columbia, Corporate Chefs is an on-site restaurant company that works to provide excellent dining solutions to our clients. With over 30 years of industry experience, we pride ourselves on cooking every meal from scratch, sourcing our ingredients locally, and focusing on the health and wellbeing of our clients.