Floating Chef Manager

Corporate Chefs is a distinguished foodservice management company operating within the Dining & Events segment, renowned for delivering exceptional on-site restaurant services across 17 states and the District of Columbia. With over three decades of industry expertise, Corporate Chefs emphasizes preparing meals from scratch, sourcing ingredients locally to prioritize both quality and sustainability, and focusing intently on the health and wellbeing of clients. A branch of Elior North America, the company shares its parent organization's commitment to diversity, inclusion, and employee development. Elior North America upholds equal opportunity employment practices and fosters a supportive environment where employees from all backgrounds can thrive. The organization is dedicated to providing growth and advancement opportunities, ensuring that the valuable skills and experience gained contribute effectively to career progression in the corporate office or other brand segments.

The Floating Chef Manager role based in Waltham, Massachusetts, is a full-time, onsite position within the Corporate-Chefs brand. This unique role entails traveling across multiple district food service units to maintain seamless operations and ensure the highest levels of client satisfaction and retention. As a floating position, the Chef Manager covers a broad geographical area, supporting various accounts and facilities that include catering, deli, salad bars, grills, entrée/hot foods, front-of-house, and cashier operations. The role demands a flexible and dynamic workday where the Floating Chef Manager might perform any required task, from managing a one-person unit to handling special events or covering a high-demand service station. Accountability for the quality and execution of service delivery is paramount, as is the ability to implement company policies and contractual service obligations effectively.

Working primarily Monday through Friday, focusing on corporate dining accounts, the Floating Chef Manager implements business practices aligned with Company policies and contract scopes to drive revenue growth and maintain operational profitability. Communication with staff and management teams is a vital aspect of the job to ensure continuity, problem-solving, and the provision of an exceptional dining experience to clients. The position requires a hands-on approach to daily supervision and operational management, ensuring that kitchens, dining rooms, and storage areas not only meet rigorous health and safety standards but also adhere to cleanliness and maintenance protocols. This role is essential in establishing and maintaining a safe workplace environment by providing safety-related training, managing equipment upkeep, and ensuring compliance with safety and loss prevention programs.