Chef Manager

Redd Hospitality; Charlotte (NC); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Standard benefits

PTO

Relocation assistance

Job summary

Redd Hospitality is seeking a Chef Manager to lead culinary and dining operations for a university campus in Williamsburg, VA. You will bring hands-on kitchen leadership, ensure exceptional food quality, and drive operational excellence in a high-volume dining environment.

The role focuses on producing consistent, high-quality meals, developing a strong culinary team, and maintaining standards across all campus dining outlets and catering functions.

Qualifications

• Proven experience leading culinary teams in high-volume environments.
• Strong knowledge of food production, menu execution, and safety standards.
• Experience managing budgets, scheduling, and operations.

Responsibilities

• Oversee daily culinary and dining operations for the university, ensuring quality and timely service across venues.
• Manage prep planning, inventory, scheduling, and cost control to maintain efficient kitchen operations.
• Lead, mentor, and develop kitchen staff fostering culinary excellence and teamwork.

Skills

Culinary leadership

Food safety standards

Team development

Budget & cost control

Job description

Location: Williamsburg, VA

Salary: $75K–$80K

Benefits: Standard benefits; PTO; relocation assistance available

The Chef Manager leads culinary and dining operations for a university in Williamsburg, bringing hands-on kitchen leadership and operational expertise to a dynamic, student-focused campus dining environment. This role is responsible for overseeing daily culinary operations, maintaining exceptional food quality and consistency, and developing a talented culinary team while ensuring an exceptional dining experience for the university community.

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