Campus Dining Chef Manager — Lead Kitchen & Team

Redd Hospitality; Knoxville (TN); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Relocation assistance

PTO

Standard benefits

Job summary

Redd Hospitality is seeking a Chef Manager to lead culinary and dining operations for a university in Williamsburg, VA. You will bring hands-on kitchen leadership, ensure top quality, and manage daily operations across campus outlets and catering functions.

The role requires proven experience in large-scale food service, strong knowledge of food safety and menu execution, and the ability to train and develop a high-performing culinary team while driving efficiency and guest satisfaction.

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 to maintain quality across operations.
• Ability to lead, train and develop culinary teams while managing budgets, scheduling, and operational functions to drive efficiency.

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, scheduling, and cost control to maintain efficient kitchen operations across all university dining venues
• Lead, mentor, and develop kitchen staff while fostering culinary excellence, teamwork, and continuous improvement in a dynamic Williamsburg university dining environment

Skills

Culinary leadership

Budget management

Menu execution

Food safety

Team training

Scheduling

Job description

Redd Hospitality is seeking a Chef Manager to lead culinary and dining operations for a university in Williamsburg, VA. You will bring hands-on kitchen leadership, ensure top quality, and manage daily operations across campus outlets and catering functions.

The role requires proven experience in large-scale food service, strong knowledge of food safety and menu execution, and the ability to train and develop a high-performing culinary team while driving efficiency and guest satisfaction.