Chef Manager

American Dining Creations is a leading division of American Food & Vending and stands as one of the largest privately held hospitality service partners in the United States. Renowned for blending the strengths of a national program with the creativity and flexibility of an industry leader, American Dining Creations caters to a wide range of corporate and educational dining clients. The company’s philosophy emphasizes superior culinary offerings paired with exceptional management practices to ensure the highest operational standards across all locations. Serving hundreds of thousands of customers daily through nationwide accounts and employing over 2,000 dedicated employees, American Dining Creations delivers a diverse portfolio of dining solutions, including full café dining under the Fresh Difference culinary approach, mobile ordering, catering, events, and an innovative grab-and-go program called My Fresh Market.

The Chef Manager role at American Dining Creations is an integral position responsible for overseeing all culinary and service operations at an assigned account location in East Syracuse, NY. Acting as the primary representative of the company to both the client and the customer, the Chef Manager ensures seamless execution of dining services including daily meals, catering events, and operational management. This position demands a proactive leader who is adept at managing food quality, maintaining compliance with health and safety regulations, and driving staff performance. The role also involves selecting menu offerings with precision, adjusting culinary selections based on current food trends, seasonal changes, customer preferences, and cost efficiency.

The Chef Manager purchases food, beverages, and supplies exclusively from corporate approved vendors, ensuring cost control and quality alignment. Daily and weekly reporting to the District Manager is a key responsibility alongside meticulous maintenance of temperature and production logs to meet stringent food safety protocols. Furthermore, the position requires expert staff management, including staffing schedules that adhere to labor modules, fostering a positive work environment, and enhancing team productivity. Regular interaction with clients, guests, and vendors is essential to build strong relationships and respond swiftly to any operational needs or challenges. The Chef Manager may also assist with special events, including new account openings, demonstrating flexibility and dedication to the company’s vision. Offering a salary range of $65,000 to $75,000 per year, this role represents an exciting opportunity for culinary professionals looking to advance their management career within a vibrant and supportive hospitality environment.