Overview In this leadership role, you will standardize culinary operations, develop your team, and design menus that meet client needs and nutritional standards. You'll guide procurement, foster client relationships, and drive continuous improvement across your area. You will influence culinary strategy and ensure high-quality dining experiences at scale. This position offers opportunities to mentor future leaders and shape innovative, client-focused menus.
Compensation / Benefits- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
- More extensive information provided upon hire
Responsibilities- lead standardization of culinary operations to boost consistency and efficiency
- mentor and develop a high-performing team; evaluate performance and support career growth
- oversee procurement and cost-effective sourcing of ingredients
- design menus balancing creativity with client preferences and nutrition
- build client relationships through exceptional service and collaboration
- shape culinary strategy and drive continuous improvement across the area
- ensure food safety and compliance leveraging HACCP and ServSafe principles
- manage resources and make hiring/fire decisions in a leadership capacity
Key requirements- extensive culinary expertise in high-volume, fast-paced kitchen environments
- proven leadership and team development experience
- advanced menu planning abilities and knowledge of current culinary trends
- strong organizational skills with ability to use computer systems to streamline operations
- problem-solving skills with ability to implement independent process improvements
- ServSafe certification and HACCP knowledge for food safety and compliance
- education: associate or bachelor degree or equivalent experience
- 1-3 years of management experience and 1-3 years related experience
- leadership and people development
- client-facing collaboration
- strong communication and mentoring
- menu planning
- procurement and cost-effective sourcing
- food safety compliance (ServSafe, HACCP)
