Chef/Culinary Manager

Zest Culinary Services, formerly known as MMI Dining Systems, is a well-established culinary management company dedicated to providing superior food and beverage services in various contract locations. Known for its commitment to excellence and innovation, Zest Culinary Services prides itself on delivering exceptional dining experiences tailored to meet client and guest needs. Operating across a range of venues including corporate dining, hospitality, and event catering, the company emphasizes a supportive work environment alongside operational excellence. With a strong reputation for quality and client satisfaction, Zest Culinary Services fosters a culture of inclusiveness and diversity where employees are encouraged to grow and express their unique talents. The company is an Equal Opportunity Employer and a proud member of E-Verify, actively inviting applications from minorities, women, protected veterans, and individuals with disabilities to ensure a broad representation of perspectives and skills.

The role of Chef / Culinary Manager at Zest Culinary Services, based at the contract location in Jackson, MS, is an excellent opportunity for culinary professionals who are passionate about hospitality but also seek a balanced work-life schedule. This position offers a consistent weekday work schedule, typically Monday through Friday, with weekends and holidays off, providing a rare blend of career fulfillment and personal time. Occasional weekend coverage may arise but is minimal, making it ideal for individuals looking for stability without sacrificing professional growth.

As Chef / Culinary Manager, the successful candidate will be entrusted with the comprehensive oversight of all food and beverage operations on site. This leadership role demands a hands-on approach, where the manager actively engages in food preparation, menu creation, and team leadership to maintain the highest standards of culinary excellence. Responsibilities stretch across various domains including restaurant service, banquet and catering operations, and lounge management. The position requires an individual who can innovate menus that excite guests while rigorously managing food costs and operational budgets. Maintaining sanitation and food safety standards in compliance with health regulations is paramount, safeguarding both customers and staff.

The culinary manager will lead and develop the team, fostering a cohesive and motivated workforce both in the kitchen and front-of-house. Proficiency in inventory management, ordering, receiving, and controlling labor and food costs is essential to the role, ensuring that quality and consistency remain at the forefront of the guest experience. The ability to build strong teams, streamline operations, and resolve challenges efficiently will be instrumental to success. This role is ideal for culinary professionals who combine creativity with strategic management skills and a customer-focused mindset, aiming to deliver memorable dining experiences consistently.