Culinary Operations Chef Manager

Lead culinary operations through food preparation and menu development as a Chef Manager, with direct associate supervision and client focus.
This Chef Manager oversees culinary service, catering, and conference events on site. The position combines menu planning, production, hiring, training, scheduling, and employee relations responsibilities. Success requires culinary experience, supervisory strength, financial management knowledge, and strong communication.
Key Responsibilities:

Participate in food preparation, menu planning, and development
Support on-site catering and conference events
Assist with hiring, training, scheduling, and production
Directly manage, supervise, and develop associates
Maintain client satisfaction and resolve employee relations issues
Requirements:

Three years of culinary experience
Strong supervisory skills and associate leadership ability
Knowledge of food and labour cost control
Catering and banquet experience
Excellent written and verbal communication skills
Apply culinary leadership, menu development, cost control, and client service expertise as a Chef Manager overseeing daily operations.

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