Chef Manager- Healthcare

About Us

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center, and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic.
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Location: Okemos, MI

Schedule: Full time

Salary: $55,000‑$65,000/yr

Pay Frequency: Weekly – Direct Deposit

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off:
  Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Employee Perks & Rewards

The Chef Manager reports to the Regional Vice President and leads all culinary operations within a healthcare dining environment, delivering nutritious, high‑quality meals that meet the dietary needs of residents, patients, and guests while creating an exceptional hospitality experience. This role manages both culinary and financial operations, ensuring service, production, and presentation standards are consistently met.

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
• Responsible for the quality of all food products and ensure that standards are met.
• Responsible for all aspects of food production, execution and presentation.
• Oversight of all aspects of catering operations.

• Responsible for maintaining vendor relationships.
• Purchasing of all food or other supplies needed to ensure efficient operation; ensuring quality control practices are in place for receiving all products.
• Receiving food and supplies – must be able to lift items up to 40 pounds.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.
• Manage client relationships to maintain client satisfaction and account retention.

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Responsible for inventory management.
• Submit financial reporting to the corporate office.

• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
• Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Provide excellent customer service to include being attentive, approachable, greeting, and thanking customers.

• High School diploma or equivalent.
• 3 – 5 years’ experience in food service management specifically corporate dining.

• Culinary School certificate or degree.
• Microsoft Office Suite.

• Serv Safe Certification.
• Allergen Awareness Certification.

Mid‑Senior level

Full‑time

Health Care Provider

Food and Beverage Services