Job Overview
Compensation
Salary
Range $79,000.00 - $80,000.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee Discounts
Job Description
This opportunity is with a well-established and growing company in the food service industry that values growth-minded individuals passionate about culinary excellence. The company offers a dynamic work environment focused on delivering high-quality food service and culinary management. They prioritize sustainability, quality, and innovation in their menu development and service operations, ensuring satisfaction for their customers and clients. The establishment operates in a contract-managed service setting, emphasizing local sourcing of food products and cost-effective culinary operations. Employment type is not explicitly stated, and salary details are not provided, but the position offers a chance to significantly impact the company’s culinary success and food service operations.
The role of Chef Manager is pivotal to the success of both the culinary and food service operations within the company. The Chef Manager will have full responsibility for culinary management which includes inventory, ordering, and receiving, ensuring smooth and efficient food service operation. The position requires leadership in menu development with a strong focus on cost controls and purchasing strategies to optimize resources and maintain budget adherence. A passion for sustainability is essential, as the company emphasizes using local food products to not only enhance quality but also support environmental responsibility.
In this role, the Chef Manager will also be accountable for understanding and managing profit and loss (P&L) reports, a critical aspect for maintaining financial viability and operational excellence. Experience in contract-managed food service will be advantageous. The ideal candidate will bring extensive knowledge of food and catering trends, particularly in quality, production, sanitation, food cost controls, and presentation. Practical knowledge of HACCP principles and ServSafe certification will enhance the applicant’s profile.
Experience in exposition cooking is also a required skill, enabling the Chef Manager to oversee high-quality food preparation and timely service. This role offers an excellent opportunity for culinary professionals seeking growth and a chance to lead food service operations with an emphasis on sustainability and local sourcing, contributing to the company’s reputation for excellence in culinary services.
The role of Chef Manager is pivotal to the success of both the culinary and food service operations within the company. The Chef Manager will have full responsibility for culinary management which includes inventory, ordering, and receiving, ensuring smooth and efficient food service operation. The position requires leadership in menu development with a strong focus on cost controls and purchasing strategies to optimize resources and maintain budget adherence. A passion for sustainability is essential, as the company emphasizes using local food products to not only enhance quality but also support environmental responsibility.
In this role, the Chef Manager will also be accountable for understanding and managing profit and loss (P&L) reports, a critical aspect for maintaining financial viability and operational excellence. Experience in contract-managed food service will be advantageous. The ideal candidate will bring extensive knowledge of food and catering trends, particularly in quality, production, sanitation, food cost controls, and presentation. Practical knowledge of HACCP principles and ServSafe certification will enhance the applicant’s profile.
Experience in exposition cooking is also a required skill, enabling the Chef Manager to oversee high-quality food preparation and timely service. This role offers an excellent opportunity for culinary professionals seeking growth and a chance to lead food service operations with an emphasis on sustainability and local sourcing, contributing to the company’s reputation for excellence in culinary services.
Job Requirements
- Minimum three years of culinary management experience
- Knowledge of inventory management and purchasing controls
- Experience with contract-managed food service operations
- Strong understanding of food safety standards including HACCP
- Ability to manage P&L reports
- Proven skills in menu development and cost control
- Passion for sustainability and local sourcing
Job Qualifications
- Working knowledge of HACCP
- Three years of culinary management experience in contract foodservice, fine dining, or restaurant setting
- Knowledge of inventory and purchasing controls
- Understanding of food and catering trends
- Experience with exposition cooking
- Knowledge of P&L accountability
- ServSafe certification is a plus
Job Duties
- Manage culinary operations including inventory, ordering, and receiving
- Develop menus with a focus on cost control and local sourcing
- Maintain P&L accountability and oversee contract-managed food service operations
- Implement and monitor food safety standards including HACCP
- Lead food production and ensure high standards in food quality, sanitation, and presentation
- Manage purchasing processes and cost controls
- Supervise exposition cooking and culinary staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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