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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
weekly pay
401K with company match
Employee assistance program
Medical insurance
prescription insurance
Dental Insurance
Vision Insurance
FSA
HSA
Ongoing training and development programs
Bonus programs for eligible positions
Job Description
American Dining Creations is a division of American Food & Vending and stands as one of the largest privately held hospitality service partners in the United States. As a nationally recognized provider of dining services, American Dining Creations proudly serves a diverse range of corporate and educational dining clients across the country. The company combines the strength and consistency of a national program with the flexibility and innovation required to meet the unique demands of each partner. Their comprehensive approach includes full café dining that emphasizes a Fresh Difference culinary philosophy, mobile ordering systems, catering and event services, as well... Show More
Job Requirements
- Ability to stand and walk for extended periods throughout the workday
- Ability to bend, stoop, reach, lift, and carry products and equipment
- Ability to lift 30 pounds unassisted
- Ability to work in a kitchen environment with exposure to heat, steam, and moderate noise
Job Qualifications
- Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in culinary arts, hospitality, restaurant management, business, or related field preferred
- Minimum of 5-7 years of progressive culinary leadership experience in food service environments such as higher education, hospitality, business dining, healthcare, or large-volume retail dining
- Experience managing high-volume food production, multiple service platforms, and/or catering operations
- Demonstrated success leading, developing, and supervising kitchen teams in a fast-paced environment
- Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation
- Experience with purchasing, inventory management, food cost controls, and production reporting
- Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations
- ServSafe Certification preferred
- ACF certification or membership is a plus
- Strong interpersonal, leadership, coaching, and communication skills
- Strong time management, organizational, and problem-solving abilities
- Proficient in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms
- Ability to interact professionally with clients, students, guests, and team members at all levels
Job Duties
- Lead and support all culinary operations for the account, including dining services, retail venues, and catering events
- Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction
- Develop recipes, food preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation
- Ensure all food is prepared and presented in accordance with company standards for taste, appearance, portioning, safety, and sanitation
- Stay current with culinary, wellness, and higher education dining trends, and introduce new ideas that enhance the guest experience
- Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste
- Monitor food cost, production, and operational reports
- provide updates and recommendations to the General Manager and District Manager
- Hire, train, coach, develop, and supervise culinary team members, which may include Sous Chefs, Line Cooks, Prep Cooks, and utility staff
- Establish work priorities, assign responsibilities, and help create schedules that support efficient kitchen operations
- Build a positive team culture through leadership, accountability, communication, and ongoing development of culinary talent
- Maintain high standards of sanitation and workplace safety in compliance with company policies, HACCP principles, OSHA expectations, and all local, state, and federal regulations
- Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition
- Support catering growth by helping plan and execute special events, campus functions, and high-volume service opportunities
- Assist with new account openings, special projects, seasonal transitions, and other company initiatives as assigned
- Respond to client, student, and guest feedback to continuously improve culinary programs and service quality
- Perform other duties and responsibilities as needed to support the operation
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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