CHEF MANAGER

Job Summary

As the Chef Manager, you’ll have complete culinary and operational leadership of a dining program within a prestigious law firm generating approximately $2 million in annual business. This is a unique opportunity for a hands-on Chef Manager to take ownership of both the BOH and FOH operations, lead a team of 7, and serve as the primary partner to the client.

The Chef Manager is the sole manager for the account and will oversee culinary operations, team leadership, client relations, HR responsibilities, financial performance, purchasing, inventory, and menu development. This role requires a confident culinary leader who can balance exceptional food with strong business and people management.

Key Responsibilities:

• Lead all daily BOH and FOH operations for a high-volume corporate dining program.
• Manage, mentor, and develop a team of 7 associates.
• Serve as the primary point of contact and relationship builder with the law firm client.
• Develop fresh, creative menus and introduce a new and innovative hot entrée program each week.
• Oversee daily food production, quality, presentation, and service standards.
• Manage purchasing, ordering, inventory, waste, and food cost controls.
• Own the account’s P&L, financial reporting, and budget performance.
• Handle HR-related responsibilities including coaching, employee relations, training, and performance management.
• Maintain exceptional food safety, sanitation, HACCP, and operational standards.
• Partner with the client to understand needs and continuously improve the dining experience.
• Maintain a polished, professional, and welcoming dining environment.
• Stay current with culinary trends and bring creativity and innovation to the program.

Preferred Qualifications:

• 5+ years of progressive culinary management experience.
• Must have a strong chef/culinary background with hands-on cooking and menu development experience.
• Experience managing both BOH and FOH operations.
• Proven ability to create innovative menus in a high-volume dining environment.
• Experience managing P&L, budgets, food costs, purchasing, and inventory.
• Strong leadership and HR/employee relations experience.
• Excellent client relationship and communication skills.
• Confident, self-motivated leader who can work independently and take ownership of an operation.
• Organized, patient, and willing to learn; strong team player who embraces continuous development.
• Experience in corporate dining, law firms, hotels, restaurants, or other high-end foodservice environments preferred.
• Culinary degree preferred or equivalent professional experience.
• ServSafe or Department of Health certification preferred.
• Ability to lift, bend, and carry up to 40 lbs.