Chef; Manager

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Stacey, Kevin East Lansing, MI, US

Salary Range: $55,000.00 To $68,000.00 Annually

Job Posting Title Chef Manager

Job Description

This is a great opportunity for a hands-on culinary leader who enjoys developing people, producing high-quality food, and creating polished dining and catering experiences in a professional corporate environment. Working under the direction of the Food Service Director
, the Chef Manager helps lead the culinary side of the operation while supporting the broader dining services team, client expectations, customer satisfaction, and operational goals.

This role includes day-to-day kitchen leadership, food production, menu execution, purchasing, sanitation, employee training, and support for high-end catering opportunities
. The ideal candidate will bring both strong culinary fundamentals and the ability to execute elevated hospitality experiences with professionalism, attention to detail, and consistency.

• Through effective planning and organization, ensures high levels of customer satisfaction on a consistent basis, supports positive client and guest relationships, and helps assure account retention.
• Implements and maintains standards of quality in all areas of the food service operation, with a strong focus on culinary excellence, consistency, presentation, and service.
• Directs key aspects of food production, including menu development, purchasing, storage, preparation, portion control, inventory, and record keeping.
• Supports and manages catering opportunities, including high-end catering events, from planning and preparation through execution and delivery.
• Trains, develops, and supports employees to help ensure productivity, teamwork, accountability, and strong morale.
• Maintains systems to measure and evaluate personnel in compliance with company policies, procedures, and applicable law.
• Monitors important operational areas including scheduling, timekeeping, wage structure, and benefit-related processes.
• Ensures all areas of the food service operation comply with the Federal, State, and Local, and CDS health codes, safety expectations, and overall quality assurance standards.
• Follows all company and account purchasing policies and procedures, ensuring proper menu planning, receiving, storage, inventory control, and maximum utilization of company resources.
• Supports merchandising, marketing, catering, and customer engagement efforts to enhance the dining program and strengthen the overall guest experience.
• Maintains positive working relationships with the client, customers, team members, vendors, and the broader community.

Schedule:

The typical schedule for this position is approximately 6:15 a.m. to 4:00 p.m., with occasional evening events, generally around two per month
. Weekend events may occur from time to time, but are infrequent and typically scheduled with advance notice.

• Two years of Chef/Executive Chef experience; culinary degree preferred. In lieu of a culinary degree, we will accept applicable practical experience.
• Two years of supervisory experience.
• A hands-on leadership style and willingness to engage actively in the physical work of a high-quality hospitality service operation.
• A positive, can-do attitude with strong attention to detail.
• Well-rounded knowledge of food service operations, including production, sanitation, purchasing, inventory, menu execution, and customer service.
• Proficiency in basic math, including multiplication,…