Campus Dining Chef Manager: Lead a High-Volume Kitchen

Redd Hospitality; Washington (District of Columbia); On-site; USD 70,000 - 100,000; Full time

Job summary

Redd Hospitality is seeking a Chef Manager to lead culinary and dining operations for a university in Williamsburg, combining hands-on kitchen leadership with strong operational oversight. You will direct daily activities, ensure high-quality food, and drive excellence across campus dining venues and catering functions.

The role emphasizes developing and mentoring culinary teams, managing budgets, and maintaining consistent standards in a high-volume campus environment.

Qualifications

• Proven experience as a Chef Manager or senior culinary leader within a university, corporate dining, or similar large-scale managed food service environment.
• Strong knowledge of food production, menu execution, food safety standards, and kitchen organization with the ability to maintain consistency and quality across all university dining operations
• Demonstrated ability to lead, train, and develop culinary teams while managing budgets, food costs, scheduling, and operational functions to drive efficiency and excellence in a high-volume campus dining environment

Responsibilities

• Oversee all daily culinary and dining operations for the university, ensuring exceptional food quality, consistency, and timely execution across all campus dining outlets and catering functions
• Manage prep planning, inventory management, scheduling, and cost control to maintain efficient and high-quality kitchen operations across all university dining venues
• Lead, mentor, and develop kitchen staff while fostering a culture of culinary excellence, teamwork, and continuous improvement in a dynamic Williamsburg university dining environment

Skills

Culinary leadership

Team leadership

Budget & cost control

Job description

Redd Hospitality is seeking a Chef Manager to lead culinary and dining operations for a university in Williamsburg, combining hands-on kitchen leadership with strong operational oversight. You will direct daily activities, ensure high-quality food, and drive excellence across campus dining venues and catering functions.

The role emphasizes developing and mentoring culinary teams, managing budgets, and maintaining consistent standards in a high-volume campus environment.